Influenza dell’alpeggio sulle caratteritiche nutrizionali dei prodotti lattiero- caseari

Cheese production is a typical activity of several mountain areas with economic and historical implications. The purpose of this study was to investigate the effect of pasture (effect of places of grazing and period) on composition, cholesterol and fat-soluble vitamins content of Asiago d’Allevo cheese made in three different places in the mountains areas of the province of Vicenza. The places of production influenced ash and vitamin E content, while period influenced especially dry matter, fat and carbohydrates content.