Abstract
Caciocavallo is a hard pasta filata cheese produced by artisanal methods in southern Italy. This study focused on Caciocavallo cheese made in the Campania region (Caciocavallo Campano). Ten 8-month-old and three 4-month-old cheeses were obtained over a two-year period from five dairies and subjected to compositional and biochemical analysis. Large differences between and within dairies were recorded. Six of these cheeses were selected for descriptive sensory and consumer preference analysis that high-lighted a preference for cheese with piccante, mouldy and rancid flavour. More production control is needed in order to improve product quality and meet consumer demands.
| Original language | English |
|---|---|
| Pages (from-to) | 263-277 |
| Number of pages | 15 |
| Journal | Italian Journal of Food Science |
| Volume | 19 |
| Issue number | 3 |
| Publication status | Published - 2007 |
Keywords
- Caciocavallo campano cheese
- Chemical-biochemical and sensory characteristics