Search results for "Past"
showing 10 items of 931 documents
Cause e proposte per il problema degli incendi in Sicilia
2021
Vengono illustrate le ragioni degli incendi in Sicilia e proposte delle soluzioni
Fitting the Stocking Rate with Pastoral Resources to Manage and Preserve Mediterranean Forestlands: A Case Study
2015
Pasture practices have affected Mediterranean forest ecosystems for millennia, and they are still quite widespread in mountainous areas. Nevertheless, in the last decades, the stability of forest ecosystems has been jeopardized due to the abandonment of traditional agro-pastoral practices, so that the gradual reduction of open areas due to progressive succession processes has caused a high increase of grazing pressure by livestock and wild ungulates feeding on forest areas. This paper aims at showing a methodological approach for evaluating the effect of applying measures in order to improve the grazing value of grasslands and ecotonal patches and lower the grazing impact on native woodland…
World Pasta Day: Dalla ricerca CRA la pasta made in Italy che fa bene
2013
World Pasta Day: Dalla ricerca CRA la pasta made in Italy che fa bene
Compression tests of cv. Nocellara del Belice table olives for texture evaluation during storage
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. Pasteurization at industrial scale was carried out within a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, pH, total ti-tratable acidity (TTA) and colour were evaluated for the table olives during storage at 6, 12 and 15 months from packing. Table olives showed a high stability and an acceptable flesh firmness for the entire period under observation. …
Study on the tunnel pasteurizer in table olives processing
2014
The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products including texture, intended as the consistency of the pulp. Pasteurization is one of the most important steps of the table olives packaging process; it is applied after that olives are properly treated for debittering process. In this study ‘Nocellara del Belice’ table olives produced in 2010 and packaged in glass jars, were subjected to pasteurization at industrial scale…
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 the botanical diversity and development stage of mountain pastures on milk fatty acid composition, carotenoids, fat-soluble vitamins and…
2010
International audience
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese
2010
Caciocavallo Palermitano” is a raw cows’ milk cheese produced within Palermo province (Sicily), processed according to “pasta-filata” cheese technology without starter addition. Production flow-sheet includes a 15-minute milk bulk resting in “tina”, the traditional wooden vat used for cheese-making. This study was aimed to evaluate the influence of traditional equipment on the characteristics of cheese; at this stage, it was forwarded to the characterization of the microbiological populations of “Caciocavallo Palermitano” during each step of manufacturing. Two milk bulks (A and B), from different farming systems, were compared before and after resting in tina. After delivery at dairy factor…
Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake
2022
Dairy products represent an important source of beneficial substances for humans. At the same time, they can expose the consumers to environmental contaminants ingested by animals through their diet, influencing their health negatively. This experiment aims to evaluate the risk and benefits related to the consumption of typical stretched cheeses, considering their fatty acid (FA) profile and persistent organic pollutants (POPs) content. Six representative farms, two of them organic, raising Cinisara cattle were selected, considering the typical extensive management systems, based on feeding of natural pasture integrated with concentrate and hay depending on the availability of forage on pas…
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese
2012
The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher lev…