CHARACTERISATION OF PGI LARDO DI COLONNATA | Zendy

Roberta Nuvoloni | Zendy; A. Nannipieri | Zendy; E. Purini | Zendy; Francesca Pedonese | Zendy; Barbara Turchi | Zendy; Beatrice Torracca | Zendy; Omar Benini | Zendy

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CHARACTERISATION OF PGI LARDO DI COLONNATA

Author(s) -

Roberta Nuvoloni,

A. Nannipieri,

E. Purini,

Francesca Pedonese,

Barbara Turchi,

Beatrice Torracca,

Omar Benini

Publication year - 2012

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2012.4.81

Subject(s) - food science , raw material , product (mathematics) , ripening , production (economics) , chemistry , mathematics , organic chemistry , economics , geometry , macroeconomics

To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition of the product itself, composed of over 90% lipids, and to the production technology

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