Dairy productions in the Italian area are rich in fresh soft cheeses, spreadable cheese, like Crescenza and Gorgonzola, fresh type cheeses, like Primo sale and Cacioricotta, and ripened cream types, such as Ricotta forte. Manufacturing trends and consumer novel products influenced the development of different innovative dairy products such as cheeses containing probiotic microorganisms. These cheese productions help the sustainable development and growth of local producers increasing the economy of dairy factories through the development of products dedicated to individuals with special dietary requirements.
Italian Cheese Types and Innovations of Traditional cheeses.
Poltronieri P;Cappello MS;Baruzzi F;Morea M
2011
Abstract
Dairy productions in the Italian area are rich in fresh soft cheeses, spreadable cheese, like Crescenza and Gorgonzola, fresh type cheeses, like Primo sale and Cacioricotta, and ripened cream types, such as Ricotta forte. Manufacturing trends and consumer novel products influenced the development of different innovative dairy products such as cheeses containing probiotic microorganisms. These cheese productions help the sustainable development and growth of local producers increasing the economy of dairy factories through the development of products dedicated to individuals with special dietary requirements.File in questo prodotto:
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