0000000000917425
AUTHOR
Ml Scatassa
showing 22 related works from this author
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum
2015
The aim of this study was to evaluate the effect of different packaging systems alternatives to vacuum that is commonly applied for PDO Vastedda della Valle del Belice (VdB) cheese, a tipical pasta filata cheese, made with raw ewes’ milk. After production following the traditional cheesemaking protocol, VdB cheeses were packaged as follows: vacuum, paraffin wax and two different Modified Atmosphere Packaging (MAP) consisting of a gas mixture of 70% CO2-30% N2 (MAP1) and 100% N2 (MAP2). Cheeses were stored at 4°C and analyzed (25 g) at time 0 and after 15, 30, 60, 90, 120 and 180 days. All the samples were subjected to microbiological analyses for the evaluation of total mesophilic aerobic b…
Vastedda della valle del Belìce: processo produttivo e contaminazione sperimentale con Salmonella spp.
2009
Vastedda della valle del Belìce cheese: production and microbiological investigation
2007
The effect of the foaling season on lactation length and milk production of jennets
2011
Preliminary results on the donkey salami made in Sicily
2009
In a dairy jennet farm the meat, which can be produced using the foals in excess, could be another profitable income. Equine meat is very thin and with high protein content; above all, the fatty acids are unsaturated, being a monogastric animal product. The donkey meat processed products are sold in niche market and are very appreciated by the European consumers. A study on the characteristics of the donkey salami made in Sicily was carried out using a 12 months old foal derived from Ragusano breed. Two different mixes were compared: only donkey meat (A thesis) and donkey meat plus the 10% of Nero Siciliano pig fat (AS thesis). The meat was husked of fat and nerves and mixed with 3.5 kg/q o…
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese
2020
Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese.
 Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chai…
Factors associated with milk urea concentrations in Girgentana goats
2010
A 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.
VALUTAZIONE DEL LIVELLO DI RIEMPIMENTO DELLA MAMMELLA D’ASINA A DIVERSI INTERVALLI DI MUNGITURA
2013
Scopo del presente lavoro è stato quello di valutare il livello di riempimento della mammella d’asina a diversi intervalli di mungitura per definire il numero di mungiture giornaliere e il relativo intervallo che, nel rispetto della fisiologia della mammella dell’asina e del benessere animale, permettano di migliorare la produzione di latte. Durante lo studio differenti controlli batteriologici sono stati effettuati per verificare la qualità igienica del latte, considerando la principale destinazione del latte all’alimentazione dei lattanti affetti da Allergia alle Proteine del Latte Vaccino. Lo studio è stato condotto su 12 asine Ragusane pluripare in lattazione nel novembre 2011 presso l’…
Il latte e i suoi derivati: un alimento senza limiti di età
2009
Effetto di alcuni parametri sulla crescita e sopravvivenza di Brucella melitensis in relazione al processo produttivo dei formaggi ovini tipo "Pecori…
2009
Il caglio in pasta utilizzato per la produzione di formaggi tradizionali siciliani: indagine microbiologica
2014
Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period
2011
The 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. Ent…
DETERMINAZIONE DI PARAMETRI CHIMICI MEDIANTE TECNOLOGIA NIR (FOODSCAN™ DAIRY ANALYSER) IN CAMPIONI DI FORMAGGIO “CACIOCAVALLO PALERMITANO"
2012
The aim of the study was to evaluate the “Global Cheese” calibration for FoodScan ™ Dairy Analyser by Foss to determination chemical and nutritional characteristics of “Caciocavallo Palermitano” cheese: fat, protein, chloride, total solids and humidity. A total of 42 samples of “Caciocavallo Palermitano” were analyzed by two methods: FoodScan™ and the official chemical methods. The statistics used for the comparison of the methods showed a more than good capacity of analysis of the NIT method. Therefore FoodScan ™ is a valuable tool to support the activities of analysis of dairy products.
Cellule somatiche ed isolamento di agenti mastidogeni in ovini di razza Valle del Belice
2013
Il conteggio delle cellule somatiche nel latte ovino si è dimostrato un valido strumento per la determinazione dello stato sanitario della mammella. Oggetto del presente studio è stato valutare eventuali relazioni fra il contenuto in cellule somatiche (SCC) e le infezioni mammarie (IMI) negli ovini. L’indagine è stata condotta nel periodo 2006-2012 su n.14072 campioni di latte individuale. In base al tenore i campioni sono state inseriti in 4 classi: 300.000; da 301.000 a 500.000; da 501.000 a 1.000.000 e ≥1.001.000 cellule/ml. Per l’isolamento colturale sono stati seminati 10 μl di latte su piastre di Agar Sangue incubate per 24-48 h a 37 °C in aerofilia e, se necessario, in microaerof…
Effetti del pascolo del vigneto sul latte ovino
2007
BATTERI LATTICI CON ATTIVITA’ ANTIBATTERICA ISOLATI DA FORMAGGI TRADIZIONALI SICILIANI
2013
The study was conducted on typical Sicilian cheeses made from raw cow milk (Caciocavallo Palermitano) and sheep milk (Vastedda della valle del Belice PDO e Pecorino PDO). Genotypic identification of the LAB isolates was carried out by 16S/23S rRNA sequencing. a total of 400 bacteria strains were isolated and genotypically identified as Lactobacillus spp., Lactoccoccus spp., Pediococcus spp., Leuconostoc spp., Enterococcus spp. and Streptococcus spp. Evaluation of bacteriocin-producing LAB was investigated in vitro using the “spot on the lawn” method (2) aganist Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli. Results showed a predominance of LAB sh…
Cellule somatiche in latte ovino: analisi e applicazione delle curve ROC
2013
Negli ovini da latte le mastiti costituiscono una delle principali cause di perdite economiche per la ridotta produzione e soprattutto per la scarsa qualità tecnologica del latte. Diversi studi hanno dimostrato che il contenuto in cellule somatiche (SCC) del latte può essere impiegato sia come metodo diagnostico sia come criterio di selezione nei programmi di miglioramento genetico per la resistenza alle mastiti. Obiettivo di questo lavoro è stato applicare la metodologia delle Receiver Operating Characteristics curves (ROC) per valutare la capacità diagnostica del SCC nel discriminare le mammelle infette da quelle sane e per individuare un valore soglia discriminante in ovini da latte. In …