Search results for " speciale"

Effect of diet and CSN1S1 genotype on nutritional, productive and metabolic responses of milking Girgentana goats

2011

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.

Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Indagine microbiologica sulla lavorazione artigianale del Caciocavallo Palermitano.

2010

Il Caciocavallo Palermitano tra tradizione e innovazione del sistema produttivo

2010

Effetti del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano: prime valutazioni

2010

Integrazione con granelle di leguminose per la produzione di latte ovino biologico

2010

Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation

2020

The bresaola could represent an alternative commercial opportunity for autochthonous dairy cattle farms. Therefore, a study was carried out to investigate the fatty acid (FA) composition of bresaola made using Semimembranosus (SMm), Semitendinosus (STm), and Biceps brachii (BBm) muscles from grazing young bulls (GB), housed young bulls (HB) or grazing adult cows (AC) of Cinisara breed. Animal category, fat content, feeding system, and type of muscle influenced the FA composition of bresaola. Fatter products, made from AC and HB meat, or with STm and BBm muscles showed lower polyunsaturated/saturated FA ratio. The bresaola from young bulls fed pasture-based diet showed an increased polyunsat…

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…

2012

Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…

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…