Abstract
Background Gorgonzola is an Italian blue-veined cheese in which Penicillium roqueforti develops as a blue-green mould. Gorgonzola cheese is produced in the Italian Piedmont and Lombardy regions, according to a procedure precisely defined by a “Protected Denomination of Origin” (PDO) protocol. Due to the production technique and the presence of lactic acid bacteria, Gorgonzola cheese is considered completely free of lactose by the United States Department of Agriculture (USDA) classification. Short-ripened Gorgonzola cheese (“dolce” variety), on the other hand, may contain residual lactose. The aim of this study was to investigate the actual lactose content in “dolce” Gorgonzola samples obtained from market.
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