Search results for "Traditional production"
showing 3 items of 3 documents
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese
2015
Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced…
Post-artigianato nella città storica. Progetti per un quotidiano straordinario
2022
Le produzioni tradizionali, spesso di piccola e piccolissima serialità, accanto al loro carattere di artefatti che assolvono a molte delle funzionalità semplici e diffuse della quotidianità, si propongono anche come dispositivi narrativi, capaci di catalizzare i molteplici elementi di significazione e di singolarità che s’intrecciano nel quotidiano: le qualità dei contesti territoriali, le storie e i caratteri, le capacità e le conoscenze informali, le intuizioni e la creatività di singoli e gruppi di persone. Oggi la cultura del design ripropone le produzioni artigiane - neo-artigiane e post-artigianali - connettendole a tecnologie di produzione avanzate e diffuse: le manifatture digitali …