Abstract
This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.
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