Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron
This preliminary study on Piacentinu cheese represents a first attempt to determine whether traditional and non-traditional cheese-making, using plastic tools or commercial saffron, alters the volatile fingerprints of this traditional cheese at different stages of ripening.
Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses
This preliminary study represents a first attempt to determine whether nontraditional cheesemaking methods alter the volatile and sensory profiles of this traditional cheese at different stages of ripening.
