Effect of the pasture,in different seasons,and of the ripening time on the Caciocavallo Palermitano cheese

摘要：

Caciocavallo Palermitano cheese is made by processing Cinisara cow milk,which shows very interesting qualitative characteristics (Bonanno et al.,2004).The aim of this research was to study the effect of the pasture,in different seasons,and of different ripening on the yield of cheese after 24 h and on the chemical composition of Caciocavallo Palermitano cheese.

关键词： dairy cow cheese pasture production season ripening

作者: C.Giosuè M.Alabiso M.L.Alicata V.Ilardi D.Giambalvo G.Maniaci

作者单位: S.En.Fi.Mi.Zo and AAT Departments,UNIPA,Viale delle Scienze,Palermo 90128,Italy Scienze Botaniche Department,UNIPA,Via Archirafi,Palermo 90100,Italy

会议类型: 国际会议

会议名称: 2008世界草地与草原大会

会议地点: 呼和浩特

会议语种:英文

在线出版日期: 2008-06-29（万方平台首次上网日期，不代表论文的发表时间）