1,721,004 research outputs found
Evaluation of Hygienic Characteristics of Italian “Fossa” Cheese.
No full textItaly has a prestigious tradition in cheese making, characterised by the production of several kinds of cheeses linked to the areas of origin. Among these, “Fossa” cheese of Talamello (Italy) is a typical product of a small geographical area in central Italy. This cheese, made with sheep milk or a mixture of sheep and cow milk, is placed in pits for fina ageing after about 50 days of ripening in cheese factories. In August, the cheese wrapped in cotton cloths is placed in hermetically closed pits. The cheese ages for about three months and, according to tradition, the pits are opened in November. Microbiological and chemical analyses of raw and pasteurized milk, curds, cheeses at different stages of ageing were performed in order to evaluate the hygienic characteristics and the composition of this traditional product. The environment of the pit seems to play an important role in giving the appreciated characteristics to the cheese, that showed a good standard of hygiene and safety
Variazioni della composizione caseinica in formaggi di pecora nel corso della stagionatura
No full text
The link between feeding and welfare in dairy cattle
No full textThe welfare of any animal can be described by considering its state of well-being. Animals, including dairy cattle, should live in reasonable harmony with their environment, have adequate fulfilment of their physical, health and behavioural needs and not be subjected to unreasonable pain or distress. Lactating dairy cattle are particularly susceptible to the effects of feed on their metabolism and well-being . In this presentation, the manner in which feed can compromise the welfare of dairy cattle will be discussed in relation to protein-energy malnutrition, water deprivation, mineral deficiencies and imbalances, fast fermenting sugars and starches, roughage and forage composition and feeding behaviour. Disease syndromes related to feed and feeding, that may compromise dairy cow welfare, include starvation resulting in suboptimal body condition score, laminitis, arthritis, acidosis, abomasal displacement, milk fever, calving difficulties and retained afterbirth. Each of these impacts on one or more of the five freedoms . Ways in which welfare deficiencies linked to these syndromes can be objectively measured will be described and discussed. It was concluded that feeding systems that do not compromise the well-being of dairy cows are likely to result in better herd productivity . It is strongly recommended that the well-being of dairy cows should also be taken into account when formulating feeding strategies linked to externalities such as environmental objectives or consumer preferences
Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant
No full text
- …
