Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
