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Influenza delle tecniche di preparazione della pasta di olive sulla qualità dell’olio. Nota II. Evoluzione delle sostanze fenoliche e di alcuni parametri di qualità in funzione della maturazione delle drupe in olio di oliva vergine della cv Coratina
No full textInterazioni indotte dal trattamento termico tra proteine del latte di capra
No full textWith the aim of studying the interactions among goat milk proteins induced by heat treatment, samples of goat milk, both unheated and heated at 95°C for 10 min, were analysed by means of gel permeation chromatography under both non dissociating and dissociating conditions. The obtained results indicated that heating produced the formation of aggregates between denatured whey proteins and caseins
Influenza delle tecniche di preparazione della pasta di olive sulla qualità dell’olio. Nota I. Profilo quali-quantitativo delle sostanze fenoliche mediante HPLC, in olio d’oliva vergine della cv Ogliarola Salentina
No full text
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES
No full textAn experimental investigation was carried out on olive oils of the Ogliarola Salentina and Coratina cultivars to assess the in ̄u-
ence of the two dierent olive grinding techniques and kneading process on the quality of the oils. The experimental data obtained
showed that resistance to oxidation, total phenols and phenolic compounds analysed for HPLC were higher in the Coratina oils
than in the Ogliarola oils. The use of hammer-crushers plus kneader rather than stone mills plus kneader always produced sig-
ni®cant increases in the total phenols. Resistance to oxidation was assessed by the Rancimat method and showed a signi®cant
correlation with the amounts of total phenols and of an unidenti®ed substance (peak I) which was conspicuously present amongst
the substances evaluated for HPLC
Effect of heat treatment on the rennet clotting time of goat and cow milk
No full textThe effect of heat treatment (70, 80 and 95°C, for 1, 3 and 10 min) on the rennet clotting time (RCT) has been evaluated in cow milk (Bruna Italiana) and in the milks of five goat breeds (Saanen, Camosciata, Ionica, Garganica and Maltese). The RCT of raw cow milk ranked at an intermediate level compared to that of raw milk of goat breeds examined. With respect to the raw milks, the RCTs of cow milk became progressively longer as a function of both heating temperature and time, while all the goat milks' RCTs decreased. Significant (P<0.05 or <0.001) decreases have been registered in the RCTs of the Camosciata, Ionica, Garganica and Maltese goat milks even after mild heating (to 70°C for 1 min), while significant (P<0.05) variations have been observed in the Saanen goat milk only with intense heating (95°C for 1, 3 and 10 min)
Content of taurine in Apulian Cacioricotta goat’s cheese
No full textTaurine (Tau) is a sulfonated amino acid which is not incorporated into polypeptide structures and whose importance in the growth of newborns and young children has been well established. It is the most abundant free amino acid in goat's milk, where it occurs in higher amounts than in other kinds of milk. Tau and other free amino acids were analysed by high-performance liquid chromatography in Apulian Cacioricotta goat's cheese. Tau was present in both fresh and ripened cheese, providing a new reason for enhancing the value of this typical local dairy product
Modificazioni della tecnologia produttiva del Cacioricotta caprino pugliese per il miglioramento della resa e della qualità
No full textAn effort to improve the organoleptic properties of a cheese from rustic goat milk
No full textAn investigation was carried out to reduce the unpleasant flavour of a soft cheese obtained from milk of rustic non-selected goats. To this purpose, goat milk fat was transesterified with unsaturated fatty acids (C-18:1 and C-18:2) using an immobilised lipase and was then reincorporated into the partly skimmed milk. Two curdlings (one test and one control with unmodified milk) were then performed in the laboratory and the effect of fat reincorporation was evaluated by comparing the main constitutive parameters characterising the obtained cheeses, with particular reference to the lipid fraction and to the organoleptic properties. The findings demonstrated a significant decrease in the total amount of short and medium chain fatty acids (C-4:0-C-14:0) and also a significant increase in the total content of C-18:1 plus C-18:2 both in triglycerides and in free fatty acids of test cheese. The data obtained, as well as the results of a panel test, indicated that the organoleptic properties of test cheese were improved
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