Search results for " ewes"
showing 10 items of 15 documents
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract 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 raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…
Milk production and physiological traits of ewes and goats housed indoor or grazing at different daily timing in summer
2009
During a 6 week trial in summer, 3 homogeneous groups, each consisting of 5 Comisana ewes and 5 Rossa Mediterranea goats, grazed watered forage resources during day (D) or night (N), or were housed indoor and supplied with mowed herbage (H). Maximum THI peaked at 94 at the end of July, and was almost constantly higher of 80. Milk yield was higher in N than in D and H goats, whereas N ewes produced more milk than H group, but their milk yield was higher than D ewes only in the period with the highest THI values. The lower urea in N goat milk, and the higher casein in N ewe milk, seem to indicate a better efficiency in dietary nitrogen utilization of night grazing animals. N ewes showed lower…
Chemometric Approaches to Analyse the Composition of a Ewe’s Colostrum
2023
Colostrum is a major source of immunity in lambs and, in general, in all newborn ruminants. It allows the transfer of antibodies from the ewe to the lamb, and it becomes the exclusive source of nutrients for a newborn. Among the most significant Pearson correlations, the positive correlation between the Brix refractive index (Brix) and protein (0.90) should be noted. Both parameters (protein percentage and Brix) were then positively correlated with the percentage of fat (0.38 and 0.41), urea (0.81 and 0.67), calcium (0.39 and 0.29), and magnesium (0.58 and 0.59), as well as the yellowness (0.78 and 0.75). Somatic cell count (SCC) and pH, parameters which are indicators of subclinical mastit…
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese
2013
This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB adapted to perform the fermentation at low temperatures. Plate counts showed the total microbial counts (TMC) till levels of 9 -1almost 10 CFU g and all cheese samples were dominated by coccus LAB. Not all samples were positive for the presence of enterobacteria, but when they were found their concentrations were at similar levels in both seasons. A…
Effects of grazing Trifolium subterraneum and Lolium multiflorum in various proportions on forage intake and milk production of dairy ewes
2011
The aim of this research was to evaluate the effects of grazing Trifolium subterraneum (T) and Lolium multiflorum (L), as pure or associated crops, on forage intake and milk yield and composition in Comisana ewes. The four following fenced subplots, each of 2500 m2, were used for grazing: T, 100% of surface; L, 100% of surface; TL, T and L on 66.6 and 33.3 % of surface; LT, T and L on 33.3 and 66.6% of surface, respectively. Each subplot was divided into two parcels in order to have two replicates. Forty ewes were divided into eight homogeneous groups, with regard to milk yield, days in milk and live weight. In spring for 70 days, each group grazed daily for 8 h one of the fenced parcels. M…
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese
2013
Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed to characterise the autochthonous lactic acid bacteria (LAB) population in “Vastedda della valle del Belice” cheeses, which have a protected designation of origin (PDO) status, in order to develop an ad hoc starter culture to be used in its future production. Winter and spring productions were analysed to ensure isolation of specific LAB that had adapted to perform fermentation at low temperatures. Plate counts revealed total microbial numbers…
Effect of the inclusion of lemon citrus pulp in the diet of Valle del Belice lactating ewes. Milk production and composition.
2015
Lemon citrus pulp residues from the citrus juice industry; it belongs to the citrus by-product that are more extensively used for livestock feeding. Furthermore, citrus pulp is a source of flavonoids such as hesperidin and naringin, which have antioxidant properties. This study aimed to investigate the effect of fresh lemon citrus pulp (LP) as natural antioxidant, on feeding behavior, milk yield and milk quality of Valle del Belice lactating ewes in the hot summer season in Sicily. A total of 15 second lambing ewes were individually allocated in 3¥3 m box and fed with 3 diets in a 3 ¥ 3 Latin square design, with 3 phases composed of 21 days. The diets were: LP0, mixed hay ad libitum plus 60…
Dehydrated Sulla forage in dairy ewes feeding: effects on cheese properties
2021
Feeding green sulla forage (GSF) (Sulla Coronarium L.), a shortlived perennial legume containing phenolic compounds, especially condensed tannins, showed to increase intake, milk yield and casein level in ruminants, and enhance fatty acid (FA) profile and antioxidant activity of dairy products. To obtain analogous favourable effects using conserved sulla forage, dehydration could be a valid alternative to the haymaking process which causes greater losses of biomass and its nutritional and bioactive compounds. The aim of this research was to evaluate the dairy products from ewes fed with pelleted dehydrated sulla forage (PDSF) in the diet by comparisons with those obtained using sulla hay (S…
Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese
2016
Sulla (Sulla coronarium L.) forage is valued for its positive impact on ruminant production, in part due to its moderate content of condensed tannin (CT). The duration of daily grazing is a factor affecting the feed intake and milk production of ewes. In this study, the effects of grazing sulla pasture compared with annual ryegrass, and the extension of grazing from 8 to 22 h/day, were evaluated with regard to ewe forage intake and milk production, as well as the physicochemical properties and fatty acid (FA) composition of cheese. During 42 days in the spring, 28 ewes of the Comisana breed were divided into four groups (S8, S22, R8 and R22) that grazed sulla (S) or ryegrass (R) for 8 (0800…
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols
2020
ABSTRACT The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and L…