“PIT” CHEESE: COMPOSITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS.
AVELLINI, Paolo; Clementi F.; TRABALZA MARINUCCI, Massimo; CENCI GOGA, Beniamino Terzo; Rea S.; BRANCIARI, Raffaella; Cavallucci C.; +2 Authors
AVELLINI, Paolo; Clementi F.; TRABALZA MARINUCCI, Massimo; CENCI GOGA, Beniamino Terzo; Rea S.; BRANCIARI, Raffaella; Cavallucci C.; Reali C.; Di Antonio E.;
“PIT” CHEESE: COMPOSITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS.
Fossa or pit cheese, a typical product of a small geographical area of central Italy, is produced in limited quantities and is of great economic importance in its market niche. Microbiological, chemical and sensory analyse were carried out on milk cheese at different ripening stages, cheese aged for 3 months in the pit and cheese aged for the same period in the cheese factory. The pit aged cheese showed notable differences in comparison to the cheese aged in the factory.
Italy
- University of Perugia Italy
- University of Camerino Italy
"Fossa"; Chemical; Microbiological; Pit cheese; Sensorial analyses;
"Fossa"; Chemical; Microbiological; Pit cheese; Sensorial analyses;
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This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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