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Influenza dei batteri lattici mesofili sulle proprietà sensoriali del formaggio Parmigiano Reggiano.
No full textL’obiettivo di questo studio è stato quello di correlare le caratteristiche sensoriali
del Parmigiano Reggiano (P-R) con il numero di batteri lattici mesofili presenti nel latte
in caldaia. Sono state valutate 23 forme di formaggio, a circa 20 mesi di stagionatura,
prodotte a partire da latte in caldaia con differente numero di batteri lattici mesofili. I
campioni di formaggio sono stati sottoposti ad analisi sensoriale secondo la norma UNI EN
ISO 13299:2010. I risultati indicano che l’intensità olfattiva e aromatica del formaggio
aumenta all’aumentare del numero di batteri mesofili nel latte di caldaia. Diminuiscono
invece, l’intensità delle note relative alla frutta fresca così come quelle dell’aroma di yogurt.
Il formaggio derivante da latte in caldaia con più alto numero di batteri mesofili, confrontato
con quello caratterizzato da livelli inferiori, sembra mostrare le caratteristiche sensoriali
tipiche di un prodotto più stagionato. Ciò è confermato anche dall’andamento dei descrittori
di struttura come l’elasticità, durezza e solubilità della pasta.Influence of mesophilic lactic bacteria on sensory characteristics of Parmigiano
Reggiano cheese. - The objective of this study was to correlate the sensory characteristics
of Parmigiano Reggiano (P-R) with the number of lactic mesophilic bacteria in vat milk.
23 cheeses were produced using vat milk with different number of mesophilic bacteria and
ripened for about 20 months. Cheese samples were submitted to sensory analysis according
to UNI EN ISO 13299:2010 standard. Results indicate that smell and aroma intensity
increase with the increment of mesophilic bacteria in vat milk. Descriptors like fresh fruit
flavour as well as yogurt flavour, instead, decrease. Cheeses produced with higher number
of mesophilic bacteria compared with those produced with lower levels seem to have the
typical sensory characteristics of a higher degree of ripening, confirmed also by texture
descriptors like elasticity, hardness and solubility
Combining ring-trials among sensory laboratories and multivariate analysis in the determination of the sensory descriptors of Parmigiano Reggiano cheese
No full textAutomatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
Full text linkThe adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ripening process and the sensory properties of the Parmigiano Reggiano PDO cheese. Six cheesemaking trials were performed and, in each trial, two different separated pools of milk were submitted to the cheesemaking process in parallel, one from AMS and the other from a traditional milking parlor (TMP). AMS milk, in comparison with TMP one, showed higher content of lactose and calcium and lower contents of somatic cells, thermophilic lactic acid bacteria and chloride. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process and the cheese composition and its sensory profile. Moreover, cheeses made with AMS milk fully complied with the sensory characteristics of Parmigiano Reggiano cheese PDO, as defined by the PDO rules
Reduction in the brining time in parmigiano reggiano cheese production minimally affects proteolysis, with no effect on sensory properties
No full textBrine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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