Search results for "nutrizione"
showing 10 items of 110 documents
Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Sic…
2021
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened chees…
Guidance for the risk assessment of the presence at low level of genetically modified plant material in imported food and feed under Regulation (EC) …
2017
Abstract This document provides guidance for the risk assessment under Regulation (EC) No 1829/2003 of the unintended, adventitious or technically unavoidable presence in food and feed of low level of genetically modified plant material intended for markets other than in the European Union. In this context, the presence at low level is defined to be maximum 0.9% of genetically modified plant material per ingredient. This guidance is intended to assist applicants by indicating which scientific requirements of Annex II of Regulation (EU) No 503/2013 are considered necessary for the risk assessment of the presence at low levels of genetically modified plant material in food and feed.
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2017
<em>Listeria monocytogenes</em> is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven <em>in vitro</em> anti-<em>Listeria</em> activity, could provide an innovative approach to control <em>L. monocytogenes</em>; however, this application needs to be evaluated <em>in vivo</em>. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of <em>L. monocytogenes</em> in three different experimental trials. First, raw and UHT milk …
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
2018
Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belice (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (aw) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while …
Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation
2020
Simple Summary The question of sustainability of animal nutrition has become a popular topic. The gains made by recycling safe, yet otherwise valueless, by-products and wastes from human food and fiber production (green feeds) may lessen the competition between humans and animals for crops and decrease the environmental impact of food production. In this context, prickly pear by-product, which results from Opuntia ficus-indica (L.) Mill. fruits processed for juice extraction, could be an optimum by-product to ruminant feeding. This study evaluates the nutritional characteristics and its stability during storage using potassium metabisulfite as a preservative agent. This preliminary investig…
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
2016
The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and Streptococcus macedonicus PSL72) strains, during the traditional production of cheese at large scale level in six factories located in different areas of Sicily. The cheese making processes were foll…
Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese
2017
This study investigated the effects of fresh lemon pulp (FLP), as a natural antioxidant in the diet, on the intake of feed and the production of milk and cheese of Valle del Belice lactating ewes during the hot summer in Sicily. A total of 15 second-lambing ewes, kept individually in 3 × 3 m pens, were divided into 3 homogeneous groups fed with 3 diets in a 3 × 3 Latin square design, with 3 experimental phases of 21 days each. The diets were: mixed hay ad libitum plus 600 g/day of concentrate (FLP0); mixed hay ad libitum plus 400 g/day of concentrate and 1 kg/day of FLP (FLP1); and mixed hay ad libitum plus 200 g/day of concentrate and 2 kg/day of FLP (FLP2). Nine experimental Pecorino chee…
Legume grain-based supplements in dairy sheep diet: Effects on milk yield, composition and fatty acid profile
2016
With the aim to find protein sources that are free of genetically modified organisms, the effects of legume grain-based concentrates, used as alternatives of a mixed concentrate feed containing soybean, were evaluated on sheep milk production. Twelve lactating ewes were divided into four groups, fed hay and, according to a 4 × 4 Latin square design, supplied with 800 g/day of a commercial mixed concentrate feed (MCF) containing maize and soybean, or the same amount of isoprotein concentrates consisting of chickpea (CH), faba bean (FB), or pea (PE) mixed with barley. The ewes ingested more of the concentrates with legume grains than the MCF (702, 702, 678 vs 587 g/day DM for CH, FB, PE and M…
Biochemical and nutritional traits of sea bass (Dicentrachus labrax) from different rearing systems
2009
Farmed European sea bass (Dicentrarchus labrax), sampled from three different culture systems (intensive in sea-cages, intensive in land-based basins and extensive in lagoon and storage basins of salt-work), of the Northern, Central and Southern Italy, were analyzed with the aim to employ nutritional trait to describe and to distinguish the “origin” of the product. Lipid and fatty acid profile, strongly affected by the feeding history and environmental factors, responsible of the nu- tritional and perceived quality of fish product, are proposed as marker of origin.
Partial substitution of fish meal with vegetable protein sources in a diet for sea bass: effects on lipogenesis
2005
Three isoproteic (49.4%) and isolipidic (17.0%) diets were prepared: A control diet FM, in which protein was derived from fish meal and two experimental diets in which 70% of the fish meal protein was substituted with wheat gluten meal (WGM) or wheat gluten meal plus soybean meal (WGMsb), respectively. The essential limiting amino acids were added to satisfy the requirements of the species (Tibaldi et al., 1996). Three hundred and fifteen sea bass (initial weight = 23.9±0. 1g )were randomly divided into nine homogenous groups. The animals were reared in a closed recirculation system at 23.9 ◦ C and were fed ad libitum twice a day for 96 days. The fish were weighed at the beginning and the e…