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Composition, proteolysis, and volatile profile of Strachitunt cheese

F Masotti1, S Cattaneo1, M Stuknytė1

  • 1Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.

Journal of Dairy Science
|January 3, 2017
PubMed
Summary

Strachitunt, a Protected Designation of Origin (PDO) Italian blue cheese, exhibits significant variability due to its dual-curd method and potential mold contamination. This results in a unique analytical profile and inconsistent product standardization.

Keywords:
Strachitunt cheesedual-curd method of productionproteolysisvolatile organic compounds

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