Formaggio Raschera DOP: profilo microbico, composizione in acidi grassi e caratteristiche della frazione volatile.

Raschera PDO cheese: microbial profile, fatty acid composition and characteristics of the volatile fraction. - Raschera is an Italian PDO cheese produced in the area comprised in the Cuneo province, using cow milk, with the possible addition of caprine or ovine milk. In our research the characteristics of Raschera PDO cheese, produced in winter season, were investigated as regards to microbiological, fatty acid and volatile fraction composition. Two months cheese samples, produced by raw and heat-treated cow milk, were provided by five cheese manufacturers. Cheeses appeared characterized by a certain variability. Nevertheless, differences had been observed regarding the influence of the use of milk heat treatment on the microbiological composition and on the content of some volatile compounds of microbial origin.