Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
Native pasture has been shown to have a strong influence on the sensory characteristics of dairy products. However, few studies have been carried out on milk flavor profiles. The aim of the present study was to evaluate the influence of cows’ pasture-based feeding on milk volatile profile.
Chemometric Analysis of Ragusano Cheese Flavor
Ragusano cheese is produced in the Hyblean area of Sicily, Italy, utilizing local forage, often pastures, for feeding. Ragusano cheese has unique flavor characteristics. A preliminary study using Charm analysis was conducted on plant and cheese samples produced in the Hyblean area. That study found a correlation between plant and cheese odors that provided justification for further examination.
