Search results for "caciocavallo"

showing 10 items of 16 documents

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano …

2017

Abstract The contribution of two starter ( Lactobacillus delbrueckii and Streptococcus thermophilus ) and nine non-starter ( Enterococcus casselliflavus , Enterococcus faecalis , Enterococcus durans , Enterococcus gallinarum , Lactobacillus casei , Lactobacillus paracasei , Lactobacillus rhamnosus , Pediococcus acidilactici and Pediococcus pentosaceus ) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single …

0301 basic medicineStreptococcus thermophilusLactobacillus caseiSettore AGR/19 - Zootecnica SpecialeCheese based mediumLactobacillus paracaseiButanols030106 microbiologyCaciocavallo PalermitanoCaciocavallo Palermitano; Cheese based medium; Lactic acid bacteria; Ripened cheese; Volatile organic compounds; Food Science; MicrobiologyDiacetylXylenesMicrobiology03 medical and health sciencesEnterococcus gallinarumLactobacillus rhamnosusCheeseLactobacillusLactic acid bacteriaAnimalsLactobacillus rhamnosusStreptococcus thermophilusFood scienceLactobacillus delbrueckiiVolatile Organic CompoundsbiologyChemistryLacticaseibacillus rhamnosusPediococcus acidilacticifood and beveragesGeneral MedicineVolatile organic compoundbiology.organism_classificationCaciocavallo Palermitano; Cheese based medium; Lactic acid bacteria; Ripened cheese; Volatile organic compounds; Animals; Butanols; Butanones; Cheese; Diacetyl; Enterococcus; Fermentation; Hexanols; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus rhamnosus; Milk; Streptococcus thermophilus; Volatile Organic Compounds; Xylenes; Food Science; MicrobiologyEnterococcus duransRipened cheeseButanonesLactic acid bacteria Caciocavallo Palermitano Ripened cheese Volatile organic compounds Cheese based mediumLacticaseibacillus casei030104 developmental biologyMilkFermentationbacteriaHexanolsLactobacillus caseiEnterococcusSettore AGR/16 - Microbiologia AgrariaFood Science
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Effetto del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano.

2011

Effects of livestock system and cheese making technique on the quality of Caciocavallo Palermitano cheese - Caciocavallo Palermitano is a typical stretched curd cheese produced in the Central and Western Sicily. It is traditionally obtained from whole milk of indigenous cows breeds and by the original cheese making technology in which wooden tools, source of inoculum of autochthonous lactic bacteria, are used. Recently, Caciocavallo Palermitano cheese is also obtained in dairy intensive farms of specialized breeds where milk is processed mainly using stainless steel equipment and commercial selected lactic ferments. The aim of this investigation was to verify the influence of cheese making …

Caciocavallo Palermitano cheese cheese making technique dairy wooden tools livestock systemSettore AGR/19 - Zootecnica Speciale
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Salvaguardia della tradizione casearia: indagine microbiologica sulla lavorazione tradizionale del Caciocavallo Palermitano

2012

Caciocavallo Palermitano caseificazione tradizionale microflora autoctona utensili legno
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Caciocavallo Palermitano

2022

Il Caciocavallo Palermitano è un tipico formaggio bovino a pasta filata le cui spiccate peculiarità organolettiche rappresentano la piena espressione del territorio e del sistema di produzione. Ancora oggi, il Caciocavallo Palermitano è ottenuto in sistemi produttivi in cui le tecniche di allevamento delle bovine sono strettamente connesse all’ambiente territoriale, e la lavorazione del latte avviene direttamente nelle aziende di produzione seguendo l’originale tecnologia di caseificazione tramandata nel corso delle generazioni, basata su metodi e attrezzi artigianali, e rappresenta per questo un vero patrimonio storico, socio-culturale e alimentare. I sistemi di allevamento I sistemi di al…

Razze autoctoneFormaggi tradizionaliCaciocavallo PalermitanoLatte crudoAlimentazione al pascolo
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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.

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano cheese Foodscan chemical parameters
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Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano cheese breeding system cheese making technology sensory properties
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Indagine microbiologica sulla lavorazione artigianale del Caciocavallo Palermitano.

2010

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano batteri lattici autoctoni utensili in legno lavorazione tradizionaleSettore AGR/16 - Microbiologia Agraria
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Il Caciocavallo Palermitano tra tradizione e innovazione del sistema produttivo

2010

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano caseificazione tradizionale utensili in legno
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Effetti del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano: prime valutazioni

2010

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano tecnica di caseificazione sistama di allevamento qualità chimica e fisica
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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…

Settore AGR/19 - Zootecnica SpecialeEngineeringbusiness.industryTraditional cheeseCaciocavallo PalermitanoBioengineeringGeneral MedicineMicrobiological qualityApplied Microbiology and BiotechnologyBiotechnologyLactic acid bacteriaFood sciencePasta-filatabusinessSettore AGR/16 - Microbiologia AgrariaBiotechnologyJournal of Biotechnology
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