Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a di...

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Bibliographic Details
Main Authors: Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, Enrico Valli
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
cheese
protected designation of origin
diet
sensory analysis
quantitative descriptive analysis
color
Online Access:https://www.mdpi.com/2304-8158/14/10/1781
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