6533b851fe1ef96bd12a93aa

RESEARCH PRODUCT

Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

Cristina Giosue'Marco AlabisoMaria Luigia AlicataVincenzo IlardiDario GiambalvoGiuseppe Maniaci

subject

Settore AGR/19 - Zootecnica Specialedairy cow cheese pasture production season ripening

description

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese

http://hdl.handle.net/10447/41069