Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron

Small Ruminant Research

Volumn 79, Issue 1, 2008, Pages 16-21

  Carpino, S ^a   Rapisarda, T ^a   Belvedere, G ^a   Licitra, G ^a,b  

^a CoRFiLaC ^*  (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Piacentinu Ennese cheese; Saffron; SMart Nose; Volatiles

Indexed keywords

TINA;

EID: 51449107157     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2008.07.014     Document Type: Article

References (7)

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3. Gazzetta Ufficiale Comunita Europea, 1996. Ser. L 163. July 2, 1996.
4. Grappin R., and Beuvier E. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int. Dairy J. 7 (1997) 751-761
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6. Licitra G., Leone G., Amata F., and Mormorio D. In: Motta F. (Ed). Heritage and Landscape: The Art of Traditional Ragusano Cheese-making (2000), Consorzio Ricerca Filiera Lattiero-Casearia, Ragusa, Italy
7. Licitra G., Ogier J.C., Parayre S., Pediliggieri C., Carnemolla T.M., Falentin H., Madec M.N., Carpino S., and Lortal S. Variability of the bacterial biofilms of the "tina" wood vat used in the Ragusano cheese-making process. Appl. Environ. Microbiol 73 (2007) 6980-6987