Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach

Giusy Rusco¹, Carmen Palermo^1,2, Stefania Chessa³, Donatella Nardiello^1,2, Anna Maria Caroli⁴, Diego Centonze^1,2, Aldo Di Luccia¹ and Barbara La Gatta^1*

¹University of Foggia-Department of Agro-Food Sciences and the Environment, via Napoli 25, 71122 Foggia, Italy

²University of Foggia, CSRA-Applied Research Services Center, via A. Gramsci 89/91-71122 Foggia (FG), Italy

³Institute of Biology and Biotechnology (IBBA-CNR), Via Einstein-26900 Lodi (LO), Italy

⁴University of Brescia, Department of Molecular and Transdermal Medicine, Viale Europa 11, 25123 Brescia (BS), Italy

^*Corresponding Author: Barbara La Gatta, University of Foggia-Department of Agro-Food Sciences and the Environment, Via Napoli 25, 71122 Foggia, Italy, Tel: +390881589305 Email: