%0 Journal Article
%T Production system and seasonal effects on textural properties of two-month ripened goatĄ¯s cheese
%A S. Bovolenta
%A N. Di Bernardo
%A R. Valusso
%A W. Ventura
%J Italian Journal of Animal Science
%D 2010
%I PAGEPress Publications
%R 10.4081/ijas.2007.1s.608
%X Since the 1990s, there has been a revival in goat rearing and a resumption in the making of goatĄ¯s cheeses in the Province of Trento. Given this, and the local interest in maintaining the production and its traditions, a qualitative description of the goatĄ¯s cheeses is desirable. In this study, texture profile analysis, TPA, was used to examine the variability of the rheological properties, depending on production system and season, in raw milk semicooked paste goatĄ¯s cheese, ripened for two months, as the Trento Goat Cheese of Traditional Agrifood Products (D.M. n. 350, 1999).
%U http://www.aspajournal.it/index.php/ijas/article/view/1575