Search results for "Ewe’s milk"
showing 4 items of 4 documents
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese
2022
The aim of this study was to produce an ovine pressed cheese with high polyphenol content. To this purpose, fresh Primosale Pecorino cheese was soaked for seven days in Nero d’Avola wine (NDW) and was indicated as experimental cheese production (EP). The final cheese was characterized for its microbiological, chemical and sensory characteristics. Specifically, cheese making was performed with pasteurized ewes’ milk and a commercial starter culture. Control cheese production (CP) did not include the soaking phase in NDW. Plate counts confirmed the dominance of the commercial starter until 109 CFU/g in both CP and EP cheeses. The soaking in NDW increased cheese total phenolic compounds (TPC) …
Seasonality of sheep milk freezing point and relationship with other chemical and physical milk parameters
2017
Milk freezing point (FP) is an important quality indicator which can be used for determination of possible adulteration of the milk with water. The aim of this study was to evaluate the influence of seasonality on ewe FP produced in Sicily during the last 10 years of investigation. A total of 1,996 samples of raw bulk ewes’ milk were collected from 295 dairy factories located in western Sicily (Italy). The average of the FP during the entire period of investigations was -0.560 °C ± 0.013 °C. The seasonality of milk FP showed that at the beginning of lactations (September) the FP was -0.554°C, than it decreased up to December (-0.561°C). Successively, FP increases until the end of lactations…
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese
2023
The aim of this study was to evaluate the anti-Listeria activity of essential oils (EOs) extracted from the peel of lemons, oranges and tangerines in a fresh cheese produced with pasteurized ewe’s milk. Four cheesemaking trials were performed at the pilot plant scale level, including one control production without the addition of EOs and three experimental productions obtained by the addition of 200 μL/L of each EOs to milk. Before the addition of EOs, the milk of all trials was inoculated with 107 CFU/mL of the starter cultures (Lactococcus lactis NT1 and NT5) and 104 CFU/mL of pathogenic bacteria (Listeria monocytogenes ATCC19114). Plate counts confirmed the dominance of the starter cultu…
Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.
2021
This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Gen…