Abstract
The “ricotta di pecora pistoiese” is comprised in the list of the traditional agro-food products of Tuscany and the relative PDO (Protected Designation of Origin) has be required. This research, analysing the making process, aimed to evaluate its chemical and nutritive traits as influenced by some factors, with particular attention to the season. During the four seasons of two consecutive years, the making process of ricotta cheese was monitored in four farms for a total of 32 control-days. Yields, chemical composition and fatty acid profile of fat were determined. The amount of milk added to whey influenced the fat and protein content and the yields at 0 and 24 hours. Season affected only the protein content, higher in winter and spring. Fatty acid composition was influenced strongly by the season being the ricotta cheese ofsummer richer of monounsaturated and polyunsaturated FA than that of autumn and winter, probably due to the feeding regimen based mainly on fresh grass.
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