6533b7d5fe1ef96bd1263c9f
RESEARCH PRODUCT
Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese
Floro De NardoCinzia CaggiaAlessandra PinoLuigi LiottaVincenzo ChiofaloCinzia Lucia RandazzoAldo TodaroAlessandro Zumbosubject
microbial countsFood HandlingNicastrese goat raw goat's milk and cheese microbial counts VOCsraw goat's milk and cheeseMicrobiology03 medical and health scienceschemistry.chemical_compoundFecesraw goat’s milk and cheesefluids and secretionsCheesemicrobial countGeneticsmedicineAnimalsNicastrese goatFood scienceNicastreseLactoseMolecular Biology030304 developmental biology0303 health sciencesVolatile Organic CompoundsbiologyBacteriaGoatsMicrobiota0402 animal and dairy sciencefood and beveragesVOCs04 agricultural and veterinary sciencesSeasonalitybiology.organism_classificationmedicine.disease040201 dairy & animal scienceBreedFecal coliformMilkchemistryFermentationUreaListeriaFemaleSeasonsCitric aciddescription
ABSTRACT Nicastrese is an indigenous Italian goat breed reared in the Calabria region under semi-extensive practices. From January to June, the milk yield of 400 multiparous Nicastrese goats was evaluated. In addition, tank milk and ripened cheese samples were subjected to physico-chemical and microbiological analyses with the aim to assess the effect of the seasonality on quality parameters. The volatile organic compounds profile of the ripened Nicastrese cheese samples was evaluated. Results showed that the seasonality had a significant effect on milk fat, lactose, urea, citric acid contents and acidity. Microbiological analysis of tank milk samples revealed variability among the different microbial groups investigated except for Escherichia coli. In addition, faecal coliforms and Listeria spp. were never detected. Regarding 60 days ripened cheese samples, almost all microbial groups showed a significant decrease during the analysed period, with the exception of Enterobacteria. It is interesting to note that Escherichia coli and Listeria spp. were not detected in any cheese sample investigated, confirming the cheese safety. Overall, volatile organic compounds, detected on cheese samples, decreased trough the investigated period and this behavior could be related to the feeding quality and to the milk's goat nutritional components.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |