Colour parameters were studied in ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana genetic types at 30, 60, 90, 180 and 360 days of maturation. Agerolese ‘caciocavallo’ showed higher lightness (L*) and redness (a*) values than that of Varzese-Ottonese. Reggiana ‘caciocavallo’ is characterized by a higher yellowness (b*) , in comparison to the Varzese-Ottonese and Piemontese ones. With an increase in the maturation period, the reflectance percentage and lightness decreased, while the redness and yellowness increased. The opposite trend was observed in Piemontese caciocavallo from 30 to 60 days of maturation.
Colour characteristics of 'Caciocavallo' cheese obtained from some Italian bovine genetic types / Colatruglio, Pasquale; Barone, CARMELA MARIA ASSUNTA; Carfagna, V.; Gigante, G.; Occidente, M.; Zullo, Antonio; Matassino, D.. - STAMPA. - EAAP publication No. 118:(2006), pp. 153-155. [10.3920/978.90.8686.565.9]
Colour characteristics of 'Caciocavallo' cheese obtained from some Italian bovine genetic types
COLATRUGLIO, PASQUALE;BARONE, CARMELA MARIA ASSUNTA;ZULLO, ANTONIO;
2006
Abstract
Colour parameters were studied in ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana genetic types at 30, 60, 90, 180 and 360 days of maturation. Agerolese ‘caciocavallo’ showed higher lightness (L*) and redness (a*) values than that of Varzese-Ottonese. Reggiana ‘caciocavallo’ is characterized by a higher yellowness (b*) , in comparison to the Varzese-Ottonese and Piemontese ones. With an increase in the maturation period, the reflectance percentage and lightness decreased, while the redness and yellowness increased. The opposite trend was observed in Piemontese caciocavallo from 30 to 60 days of maturation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
