Seasonal effect on the technological and chemical traits of sheep “ricotta Pistoiese” cheese

The “ricotta di pecora pistoiese” is comprised in the list of the traditional agrofood products of Tuscany and the relative PDO (Protected Designation of Origin) has be required. This research, analysing the making process, aimed to evaluate its chemical and nutritive traits as i...

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Bibliographic Details
Main Authors: Oreste Franci, Antonio Bonelli, Renzo Malvezzi, Lorenzo Giustini, Anna Acciaioli
Format: Article
Language:English
Published: Taylor & Francis Group 2010-01-01
Series:Italian Journal of Animal Science
Subjects:
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/454