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.
"Pit" cheese: Compositional, microbiological and sensory characteristics
AVELLINI, Paolo;TRABALZA MARINUCCI, Massimo;CENCI GOGA, Beniamino Terzo;BRANCIARI, Raffaella;
1999
Abstract
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.File in questo prodotto:
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