DOI: http://dx.doi.org/10.4081/ijas.2007.1s.608
Production system and seasonal effects on textural properties of two-month ripened goat’s cheese
Abstract
Since the 1990s, there has been a revival in goat rearing and a resumption in the making of goat’s cheeses in the
Province of Trento. Given this, and the local interest in maintaining the production and its traditions, a qualitative
description of the goat’s cheeses is desirable. In this study, texture profile analysis, TPA, was used to examine
the variability of the rheological properties, depending on production system and season, in raw milk semicooked
paste goat’s cheese, ripened for two months, as the Trento Goat Cheese of Traditional Agrifood Products
(D.M. n. 350, 1999).
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Published: 2010-04-02 12:52:44
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the Italian Journal of Animal Science [eISSN 1828-051X] is the official journal of the Animal Science and Production Association and it is published by PAGEPress®, Pavia, Italy. Reg. Pavia, n. 2/2010-INF. All credits and honors to PKP for their OJS.