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Dairy ewes fed with fresh citrus by-product feedstuff: the effect on Vastedda cheese characteristics
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Relazioni fra il contenuto di cellule somatiche e l’isolamento di germi mastidogeni in campioni di latte di massa ovino
No full textAnalysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period
Full text linkThe PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g. It is cheese is marketed also out of Sicily to allow its marketing and to prolong its shelf-life.
The aim of this work was to evaluate the variation of microbiological parameters during the shelf-life period. Then 162 Vastedda cheeses from 18 cheese-making processes in 7 farms have been analysed at different times of storage at 4°C (0, 15, 30, 45, 60, 75, 90, 105, 120 days).
Coliforms and E. coli were detected into 7/18 cheese-making processes and their count decreased during the storage period. Enterococci were more resistant to high temperature achieved during the stretching and their were rather stable during storage period (105 cfu/g).
The concentration of total Bacterial Count and Mesophilic Lactococci were around 107 cfu/g, while the concentration of Thermophilic Lactococci was higher (108 cfu/g) probably due to the stretching at 90°C.
In conclusion, this study shows the good sanitary conditions of cheeses. Overall, the lactic flora was kept alive and vital at high concentration (> 107 cfu/g) until 120 days of storage
Factors associated with milk urea concentrations in Girgentana goats
Full text linkA total of 1,481 milk samples of 166 Girgentana goats, taken along the entire lactation, were utilised to evaluate the effect of non nutritional factors on milk urea (MU). Parity, stage of lactation and month of sampling significantly influenced MU, while no effect was found for born kids number. The first kidding goats produced lower MU than multiparous goats. Trend of MU was similar to milk production course with a peak found at 60 DIM. The different MU levels between several months of production are often linked to pasture chemical variations
Multivariate factor analysis of Girgentana goat milk composition
Full text linkThe interpretation of the several variables that contribute to defining milk quality is difficult due to the high degree of correlation among them. In this case, one of the best methods of statistical processing is factor analysis, which belongs to the multivariate groups; for our study this particular statistical approach was employed.
A total of 1485 individual goat milk samples from 117 Girgentana goats, were collected fortnightly from January to July, and analysed for physical and chemical composition, and clotting properties. Milk pH and tritable acidity were within the normal range for fresh goat milk. Morning milk yield resulted 704 ± 323 g with 3.93 ± 1.23% and 3.48±0.38% for fat and protein percentages, respectively. The milk urea content was 43.70 ± 8.28 mg/dl. The clotting ability of Girgentana milk was quite good, with a renneting time equal to 16.96 ± 3.08 minutes, a rate of curd formation of 2.01 ± 1.63 minutes and a curd firmness of 25.08 ± 7.67 millimetres.
Factor analysis was performed by applying axis orthogonal rotation (rotation type VARIMAX); the analysis grouped the milk components into three latent or common factors. The first, which explained 51.2% of the total covariance, was defined as “slow milks”, because it was linked to r and pH. The second latent factor, which explained 36.2% of the total covariance, was defined as “milk yield”, because it is positively correlated to the morning milk yield and to the urea content, whilst negatively correlated to the fat percentage. The third latent factor, which explained 12.6% of the total covariance, was defined as “curd firmness,” because it is linked to protein percentage, a30 and titatrable acidity. With the aim of evaluating the influence of environmental effects (stage of kidding, parity and type of kidding), factor scores were analysed with the mixed linear model. Results showed significant effects of the season of kidding and parity on common factors, while no differences were found between goats with one or more kids. The multivariate factor analysis technique was effective in describing the quality of Girgentana milk with a low number of new latent variables. These new variables have been useful in the study of the effect of some technical factors such as parity and season of kidding on the quantitative and qualitative aspects of milk production in this goat breed
Influenza del contenuto in cellule somatiche sulla composizione del latte ovino e sulle caratteristiche del formaggio
No full textThe influence of somatic cell count on sheep milk composition and cheesemaking properties
No full textRelazioni tra esame batteriologico, cellule somatiche e California mastitis test in latte ovino
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