Search results for " cheese fatty acids"
showing 2 items of 2 documents
Comparing quality characteristics of “Caciocavallo Palermitano” cheese from traditional and intensive production systems
2009
The “Caciocavallo Palermitano” is a typical stretched curd (pasta filata) cheese, made mainly in the Palermo area, in the Western Sicily, from cow milk. The aim of this investigation was to verify the influence of the on-farm production system (traditional vs. intensive) on some qualitative characteristics of “Caciocavallo Palermitano” cheese, with particular regard to fatty acid (FA) profile. On June 2008, 1-month aged cheeses were sampled from 6 traditional farms (TRD) and 5 intensive farms (INT). In TRD farms, local cow breeds (Cinisara, Modicana or Siciliana) were fed pasture-based diet and cheeses were manufactured using artisanal wood tools by following the traditional technique. The …
Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripeni…
2011
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. 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 and selected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of Caciocavallo Palermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensive rearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay and concentrate. Milk and cheese properties and FA prof…