Deep Insight into Bacterial Composition and Evolution During Pdo Provola Dei Nebrodi Cheese Production

Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics

“…High variability in the making process was also reported in other artisanal dairy productions, including Ricotta cheese. Busetta et al (2023) in the PDO Provola dei Nebrodi cheese production process found differences among the different dairy farms selected, mainly related to the high variability of dairy transformations. Cheese differences, in terms of chemical and sensory profiles, depended mostly on not only the differences in milk composition, but also on the craftsmanship of this cheese production, performed manually by the cheesemakers.…”