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Sheep’s and goat’s dairy products in Italy: technological, chemical, microbiological, and sensory aspects - A review
No full textDairy sheep and goat breeding in Europe is most common around the Mediterranean basin,
particularly in France, Greece, Italy, and Spain. The milk of sheep and goat is mainly reserved
for cheese making that is usually conducted at farm level or in small local dairies. A large
part of the production, principally for sheep milk cheese, is protected by the European
Community (EC) regulations: the Protected Designation of Origin (PDO) and the Protected
Geographic Indication (PGI). These designations constitute an element for the protection of
the biodiversity, i.e. territory, animals, microbes, practices, and production systems. Microbiological
features and diversity of sheep and goats milk compared to the cow’s milk, give
peculiar attributes to the cheeses. In several cases, rennet paste, produced from the abomasa
of the suckling lambs or kids is used, strongly influencing chemical and sensory characteristics
of the cheeses. In this review the technological, microbiological, chemical, and sensory
aspects of the PDO and PGI Italian sheep and goat dairy products are reported
Building of prediction models by using Mid-Infrared spectroscopy and fatty acid profile to discriminate the geographical origin of sheep milk
No full textGeographical authentication of sheep milk is an issue related to the production of cheeses labelled with a Protected Designation of Origin (PDO). To this purpose we investigated both the capability of the fatty acid composition and the capability of the Mid-InfraRed (MIR) spectra of 250 samples of sheep milk (gathered in different areas of the region Sardinia) to discriminate the samples as what regards their geographical origin. Genetic Algorithms (GA) were applied to the fatty acid profile and to the spectra to select the informative variables for developing discriminant models able to correctly classify the samples. The models were validated on unknown samples obtaining correct predictions of 96% using the selected fatty acids and of 99% using the selected MIR spectral regions. For routine control analysis, MIR spectroscopy is preferred for being a non-destructive, cheap and real-time analytical method
SENSORY PROFILE DEVELOPMENT FOR AN ITALIAN PDO EWE'S MILK CHEESE AT TWO DIFFERENT RIPENING TIMES
No full textThermal inactivation and variability of γ-glutamyltransferase and α-l-fucosidase enzymatic activity in sheep milk
No full textWe present a study of the thermal inactivation and variation of activity of two enzymes in sheep milk: γ-glutamyltransferase and α-l-fucosidase. We find that the thermal treatment of milk causes inactivation of α-l-fucosidase between 57 °C and 68 °C, and γ-glutamyltransferase between 68 °C and 80 °C. In untreated sheep milk, the highest level of enzymatic activity (EA) for these two enzymes is in the pH range 5.5–6.0 and 8.0–8.5, respectively. Skimming treatment causes the loss of 35% of the activity of γ-glutamyltransferase. No differences in the EA were ascribable to the diets evaluated in this study. We observed EAs of α-l-fucosidase and γ-glutamyltransferase over the entire lactation cycle, noting that the EA of the former increased from 81 to 207 U mL−1 (average 159 ± 30 U mL−1) while the EA of the latter from 3.12 to 4.89 U mL−1 (average 3.83 ± 0.34 U mL−1). Relationships between both enzymes and selected milk parameters (lipids, proteins, lactose, urea and somatic cells) are highlighted by Principal Component Analysi
Intraperotoneal electronic identification and productive performance in suckling lambs labelled G.P.O. “Agnello di Sardegna”
No full textVARIABILITÀ DELLE CARATTERISTICHE SENSORIALI DI UNA CACIOTTA DI LATTE DI PECORA PRODOTTA IN SARDEGNA
No full textAnalytical Methods for the Evaluation of α-l -Fucosidase Activity in Sheep Milk
No full textThe lack of analytical methods for measuring the activity of highly thermolable endogenous enzymes in sheep milk is a factor that hampers the protection of typical
Protected Designation of Origin (PDO) dairy products
made from raw milk. In order to provide a solution, this
study assesses, tests, and fully validates analytical procedures for the determination of α-L-fucosidase activity in
sheep milk. While the UV–VIS method has been optimized
for this matrix in order to solve clarification problems
before the spectrophotometric reading, a reversed phase
high-performance liquid chromatography literature method proposed for bovine milk has been successfully applied also to sheep milk. Both methods have been fully validated in terms of sensitivity, linearity, precision, and accuracy,
displaying low detection and quantification limits, excellent linearity over a wide enzymatic activity interval, very good repeatability and reproducibility, and the lack of any bias. The analysis of a number of real samples of whole sheep milk has allowed the evaluation of an average value (46.78±5.49 U mL−1) and range (from 29.27±2.60 to
72.64±1.17 U mL−1) of α-L-fucosidase activity. Such
activity does not seem to differ substantially from those measured for bovine milk. Finally, marked seasonal
variability has been observed in this preliminary dataset
). Correlazione tra conta microbica eseguita secondo la metodica di riferimento e quella valutata mediante apparecchiatura automatica Bactoscan 8000 su latte di pecora e di capra
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