Effect of season on characteristics of pecorino cheese and ricotta of Pistoiese Appennine: first results
The “Pecorino pistoiese” is made from milk of Massese Sheep. The flocks are reared by grazing on natural pastures of Pistoiese Appennine. The farms product cheeses by milk without pasteurization. The handmade cheeses are characterized by a remarkable variability due to farm and t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1713 |