Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripening time

Adriana Bonanno, Gabriele Tornambè, Antonino Di Grigoli, Francesca Mazza, Vincenzo Bellina

Risultato della ricerca: Otherpeer review

Abstract

The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the WesternSicily. The aim of this investigation was to verify the influence of farming system and cheese making process(traditional with wood tools and natural endemic flora vs. innovative with modern stainless steel tools andselected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of CaciocavalloPalermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensiverearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay andconcentrate. Milk and cheese properties and FA profile were greatly affected by farming system: feeding cowsexclusively at pasture seemed to promote a more health cheese FA profile. Also the cheese making processsignificantly influenced the quality of cheese; indeed, traditional technology led to a production of cheese higherin fat and with a more cohesive and yellow paste. The results of this study highlight an influence of both farmingsystem and cheese making technology on the quality characteristics and FA profile of Caciocavallo Palermitanocheese.
Lingua originaleEnglish
Pagine15-16
Numero di pagine2
Stato di pubblicazionePublished - 2011

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