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Caratteristiche tecnologiche del latte di bovine di razza Jersey
No full textThe chemical, technical, and sanitary characteristics of the Jersey milk in
comparison to the Frisona milk, both bred in the same farm, were evaluated. The results
shown a best quality of the Jersey milk not only concerning to the nutritional characteristics,
but also the technical one, in cow-heifer especially; whereas the content of somatic cells
resulted lower in Frisona cows
Attitudine alla trasformazione casearia del latte di tre razze ovine allevate in Toscana
No full textTropical fodder crops in coastal Tuscany. Note 2. Productivity and chemical-nutritional characteristics
No full textEffetto del pascolamento boschivo sulle caratteristiche della carcassa suina
No full textTwo groups of pigs were reared under two different farming systems, indoor
(pigsty breeding) and outdoor (woodland pasture). They were slaughtered when the live weight
reached 140 kg. Outdoor group reached the final weight 30 days later than the indoor group, due
to a slower growth rate. Measurements obtained at the slaughtering showed a heavier
gastroenteric apparatus in the pigs of the outdoor group (7.52 vs 5.17 kg), without influences on
the slaughter yield. There were no significant differences among anatomical speciments, except
for shins that were heavier in the pigs of the outdoor group (1.08 vs 0.92% of carcass weight).
Outdoor pigs showed longer and thinner rearfeet. Regarding the composition of the carcass, the
outdoor group showed a bigger amount of fat (9.35% of sample cut) than the indoor group
(4.70% of sample cut)
Evaluation of quantitative and qualitative characteristics of spontaneous and seeded pastures
No full textEffect of different breed on Ragusano cheese quality
Full text linkSpecific objectives: Ragusano PDO cheese is a traditional dairy product of Sicily, the aim of the study was to characterised parameters of milk and Ragusano PDO cheese in different
breeds. Experimental methods: The research was carried out in two farms in province of Ragusa, samples of Bruna (BR) and Modicana (MD) milk were taken during winter and stored prior
to analysis. Chemical composition (dry matter, fat, protein, ash, casein, NNC) and lactodinamographic parameters of milk were determined. Ragusano PDO cheese was obtained after ripening
period (four months) and chemical analysis (dry matter, ash, ether extract, crude protein) were carried out. Statistical analysis. Chemical and technological parameters of milk, chemical
composition of cheese were examined by one-way ANOVA. When significant effects were found (P≤0.05), differences were determined using t-student. Data analyses were performed using JMP
software of SAS (SAS Instit., NC, USA). Results and conclusions: The moisture of milk was higher in BR than MD (87.19% vs. 86.20%), although the ash content was greater in MD (0.82% vs.
0.76%). Crude fat showed a higher result in BR as the casein content (3.61% vs. 3.12%) and the casein/crude protein ratio (85.01% vs. 80.86%). Non-casein nitrogen was higher for MD than BR (0.74% vs. 0.64%), while crude protein didn't show differences between the breeds. The technological parameters of milk showed differences for k20 and a30 parameters. The rennet clotting time (r) didn't show significant difference for the breeds (13:30 min vs. 15:15 min). Curd firmness (k20) evidenced a longer period for BR than MD (06:15 min vs. 02:55 min), although final curd firmness 30 min after rennet addition (a30) was found higher in MD (28.96 mm vs. 21.74 mm). The chemical composition of cheese showed differences in dry matter and ash content. BR showed higher moisture level than MD (34.09 % vs. 32.59 %) while the ash level were higher in MD breed (5.95 % vs. 5.28 %). The difference of dry matter and ash level of the breeds can be assessed to the effect of seasoning, instead no correlation were found for protein and fat. It's know how MD has lower productive performance than BR, although in this trial the quality parameters of milk and cheese of autochthonous breed, as Modicana, is comparable with Bruna. Moreover samples of cheese didn't show differences for fat and protein content; for these reasons MD seems to be more carefully to be chosen for the production of Ragusano PDO cheese.chosen for the production of Ragusano PDO cheese
Effetti della somministrazione di saponi di calcio di olio di oliva ed aminoacidi protetti su alcuni parametri ematici di pecore in lattazione
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