| variability in chemical and microbiological profiles of long-ripened caciocavallo cheeses. | five protected designation of origin (pdo) caciocavallo silano and 6 non-pdo caciocavallo cheeses, ripened for 6mo and collected in the 5 italian regions of the pdo area (apulia, basilicata, calabria, campania, and molise, italy), were studied to assess their physico-chemical (ph, acidity, moisture, fat, ash, protein, and free amino acid composition) and microbiological profiles. analyses evidenced a certain fluctuation of previous parameters among samples regardless of the kind of cheese evalua ... | 2016 | 27771088 |