0000000000763689
AUTHOR
Mancuso I.
Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes’ milk; and to produce a new typology of cheese through the application of “Grana” technology. With this in mind, raw milk from an individual farm was transformed under controlled condition at a pilot dairy plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing, the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413) isolated from raw ewes’ cheese productions (Gaglio et al., 2014), milk clotting at 38°C, curd cooki…
Seasonality of sheep milk freezing point and relationship with other chemical and physical milk parameters
Milk freezing point (FP) is an important quality indicator which can be used for determination of possible adulteration of the milk with water. The aim of this study was to evaluate the influence of seasonality on ewe FP produced in Sicily during the last 10 years of investigation. A total of 1,996 samples of raw bulk ewes’ milk were collected from 295 dairy factories located in western Sicily (Italy). The average of the FP during the entire period of investigations was -0.560 °C ± 0.013 °C. The seasonality of milk FP showed that at the beginning of lactations (September) the FP was -0.554°C, than it decreased up to December (-0.561°C). Successively, FP increases until the end of lactations…