Rheological parameters were studied on ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana bovine genetic types, at 30, 60, 90 and 180 days of maturation. Marchigiana ‘caciocavallo’ was characterized by higher hardness and springiness than the other genetic types; hence requiring more chewing effort. As the maturation period increased from 30 to 180 days, hardness and chewiness increased because of higher firmness. The results suggest that it is possible to produce caciocavallo with diversified rheological traits depending on breed, genetic type and maturation period.
Rheological characteristics of 'Caciocavallo' cheese obtained from some Italian bovine breeds and genetic types / Zullo, Antonio; Barone, CARMELA MARIA ASSUNTA; Colatruglio, Pasquale; Occidente, M.; Potena, G.; Rossetti, C. E.; Matassino, D.. - STAMPA. - EAAP publication No. 118:(2006), pp. 157-160. [10.3920/978.90.8686.565.9]
Rheological characteristics of 'Caciocavallo' cheese obtained from some Italian bovine breeds and genetic types.
ZULLO, ANTONIO;BARONE, CARMELA MARIA ASSUNTA;COLATRUGLIO, PASQUALE;
2006
Abstract
Rheological parameters were studied on ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana bovine genetic types, at 30, 60, 90 and 180 days of maturation. Marchigiana ‘caciocavallo’ was characterized by higher hardness and springiness than the other genetic types; hence requiring more chewing effort. As the maturation period increased from 30 to 180 days, hardness and chewiness increased because of higher firmness. The results suggest that it is possible to produce caciocavallo with diversified rheological traits depending on breed, genetic type and maturation period.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
