Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present resea...

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Detalles Bibliográficos
Autores principales: Formaggioni, Paolo, Malacarne, Massimo, Franceschi, Piero, Zucchelli, Valentina, Faccia, Michele, Battelli, Giovanna, Brasca, Milena, Summer, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231180/
https://www.ncbi.nlm.nih.gov/pubmed/32224946
http://dx.doi.org/10.3390/foods9040383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231180/
https://www.ncbi.nlm.nih.gov/pubmed/32224946
http://dx.doi.org/10.3390/foods9040383

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