Search results for "dairy wooden tool"

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Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

2021

The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM) analysis and a combined culture-independent and -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina analysis identified 8 phyla, 16 classes, 25 orders, 47 families and 50 genera. Corynebacterium, Bifidobacterium and lactic acid bacteria (LAB) were detected in all samples. In particular…

TechnologyQH301-705.5LactococcusQC1-999Biologymedicine.disease_causeMiseq IlluminaListeria monocytogenesdairy wooden tool; lactic acid bacteria; Miseq Illumina; scanning electron microscopy; traditional cheesetraditional cheeseLactobacillusmedicineLeuconostocGeneral Materials ScienceSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceBiology (General)InstrumentationQD1-999BifidobacteriumFluid Flow and Transfer ProcessesProcess Chemistry and TechnologyTPhysicsGeneral Engineeringfood and beveragesbiology.organism_classificationEngineering (General). Civil engineering (General)dairy wooden toolComputer Science Applicationslactic acid bacteriaChemistrySettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIEnterococcusbacteriaPediococcusCoagulaseTA1-2040scanning electron microscopySettore AGR/16 - Microbiologia Agraria
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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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