Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses.

Molecules · 2021 · PMC8540438 · PMID 34684881

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an increasing trendno p-value reported

Among Traditional Italian cheeses made from cow milk, there seems to be a ripening influence on the zinc content: this is the case of Provola delle Madonie, a pasta filata cheese, in which an increasing trend of the zinc level from unripened to 16 months ripening is observed.

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