Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim...

Full description

Bibliographic Details
Main Authors: Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca, Andrea Summer
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
cheese quality
mountain cheese
fatty acid profile
volatile organic compounds
sensory properties
Online Access:https://www.mdpi.com/2304-8158/9/4/383

Internet

https://www.mdpi.com/2304-8158/9/4/383

Similar Items