Composition and Sensory Analysis for Quality Evaluation of a Typical Italian Cheese: Influence of Ripening Period


Papetti P., Carelli A. (2013): Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period. Czech J. Food Sci., 31: 438–444. Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at… (More)


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