Diversity of traditional Caciocavallo cheeses produced in Italy

UZUN P., Serrapica F., Masucci F., Assunta B. C. M., Yildiz H., Grasso F., ...Daha Fazla

International Journal of Dairy Technology, cilt.73, sa.1, ss.234-243, 2020 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 73 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/1471-0307.12640
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.234-243
  • Anahtar Kelimeler: Cheese manufacturing variations, Italian Caciocavallo cheese, Pasta Filata, Traditional food products
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.