Search results for "Making"
showing 10 items of 1218 documents
Consumer’s participation in the local organic box schemes in England: Is it about ethics?
Social Embeddedness in Farmers Decision Making
2014
Reciprocal interactions among farmers and consumers can be seen as the central point of market exchanges in Civic Agriculture (CAs). This work exploits the concept of social embeddedness as a conceptual tool for describing some phenomena related to CA. Social embeddedness concept might help to understand how consumers and producers behave in the market beyond the paradigm of neoclassical economics theory. The objective of this study is to empirically evaluate which attitudes may influence farmers decision to participate to several types of CAs. Our results confirm the strong role of social embeddedness phenomenon in those forms of CAs characterized by personal relations between farmers and …
Pneumatic press equipped with the Vortex system for white grapes processing: First results
2019
The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtain…
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…
2022
Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…
Influence of grape transport and destemming systems on the quality of Chardonnay wines
2016
The winemaking technology plays a very important role in enology as it directly influences the characteristics of wine. In particular, grape transport and destemming are critical steps in winemaking for the wine quality. The aim of this study was to compare two different processing lines of Chardonnay grapes to evaluate their effects on the quality of the final product. In particular, grapes receiving, transporting and destemming were performed using different machines in order to evaluate their influence on the quality of Chardonnay wines. The use of a receiving hopper equipped with a belt conveyor, followed by a destemmer equipped with partially coated rubber beaters, allowed to obtain Ch…
Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.
2012
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…
Caciocavallo Palermitano
2016
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to chees…
Feed intake, milk composition and cheesemaking properties in Girgentana grazing goats with different genotype at αs1-casein and K-casein
2009
Milk ability for cheese manufacturing depends on both animals utilization of dietary nutrients and genetic polymorphism of caseins. It is well known that strong alleles associated with high content of as1-casein increase cheese-making properties of goat milk, whereas there is little information about effect of genetic variants of κ-casein. The aim of this experiment was to investigate the effect of some composite as1-casein and κ-casein genotypes n changing feeding behavior at pasture and milk yield and properties of Girgentana goats. Forty goats were genotyped at as1, as2, b and κ-casein loci using specific PCR protocols at DNA level and IEF technique at milk protein level. Twelve goats, d…
Placemaking in rural areas. New town Gibellina
2016
In Belice Valley, in 1968, after the earthquake, due to the generally poor life conditions, people losing their homes, and a rather not very present State, popular mobilisation was the choice. In the post-earthquake reconstruction, the self-organisation process came back in vogue due to the previous example of Danilo Dolci's action in western Sicily, during the fifties. The Mayor Ludovico Corrao also referred to the revolutionary roots of Dolci's movement, including those values in his dream of city's rebirth, involved inhabitants, artists, and architects to "make the town".