Diversity of traditional Caciocavallo cheeses produced in Italy

Uzun, Pinar; Serrapica, Francesco; Masucci, Felicia; Barone, C.M.A.; Yıldız, Hilal; Grasso, F.; Francia, Antonio Di

doi:10.1111/1471-0307.12640

Cited by 23 publications

(15 citation statements)

References 46 publications

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“…Except for FFA, these observations are in accordance with the trends indicated by Villeneuve et al [20] for cow milk from three diets based on fresh forage, silage, or hay. Toluene can originate from β-carotene degradation [41] that is present in larger amount in fresh forages compared with hays or silage [12,47]. Therefore, the buffalo cows on Exp diet likely took more β-carotene, and this may explain the higher levels of toluene in milk.…”

Section: Discussionmentioning

confidence: 99%

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

et al. 2020

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This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control (Ctl) group) 20 kg/d of fresh sorghum. Milk from the groups was separately collected and transformed in the traditional ‘Mozzarella di Bufala Campana’ Protected Denomination of Origin (PDO). Three batches of mozzarella were produced for each diet and they were analyzed, along with the two bulks of milk, for VOC composition, by using solid phase micro-extraction (SPME) coupled with gas-chromatography/mass spectrometry (GC/MS). The use of fresh forage increased the levels of long chain fatty acids along with the contents of aldehydes, and this could be responsible for an increase in green notes of milk. The use of the Ctl diet, containing a higher proportion of silage, increased the ketones, acids, and esters, which are compounds that could raise the cheese and fruity notes of milk. The mozzarella was less affected by the dietary treatment than milk. The use of fresh forage (sorghum) enhanced the green notes of milk and induced a few changes in the VOC profile of the typical PDO Mozzarella di Bufala Campana cheese, that were nonetheless detectable by sensory analysis. The low level found for butanoic acid, 2,3-pentanedione, and propyl acetate in mozzarella cheese obtained with fresh forage diet can lead to perceive less the olfactory notes of cheese, cream, and fruit.

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Section: Discussionmentioning

confidence: 99%

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

et al. 2020

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“…Water buffalo (Bubalus bubalis Mediterranean type) farming is a traditional dairy enterprise of specific areas located in central and southern Italy. Milk from buffaloes is mainly used to produce the fresh soft cheese "Mozzarella di Bufala Campana", and, to a much lesser extent, other traditional pasta filata-type cheeses [1,2]. Traditionally, buffalo farming has been conducted under extensive conditions, but in recent decades it underwent a rapid process of intensification due to the growing mozzarella cheese demand and to increased competition for land with other agricultural activities, chiefly horticulture [3,4].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

Serrapica

Masucci

Romano

et al. 2020

Animals

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Simple Summary: Currently, the protein needs of lactating buffaloes are mainly covered by soybean derivatives produced predominantly overseas. In order to promote the use of locally produced protein sources, in this study we tested the effects of total replacement of soybean meal by using chickpea meal, a protein-rich legume well adapted to and traditionally grown in the Mediterranean area. We evaluated the effects of these two alternative protein sources on blood profile, reproductive response and milk traits in primiparous buffaloes in early lactation. Based on our findings, chickpea meal does not impair the productive and reproductive performances of primiparous dairy buffaloes. In addition, chickpeas may represent a good alternative protein source for organic farms as it is not at risk of contamination by genetically modified cultivars.Abstract: This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation. Eighteen primiparous buffaloes were blocked by age, body weight and days in milk and equally allotted to two experimental groups from 10 to 100 days of lactation. The experimental diets consisted of the same forage integrated with two different isonitrogenous and isoenergetic concentrates containing either 210 g/kg of soybean meal or 371 g/kg chickpea. The use of chickpea meal had no negative effects on dry matter intake (p = 0.69), body condition score (p = 0.33) and milk yield (p = 0.15). Neither milk composition nor blood metabolites were influenced by dietary treatments (p > 0.05), but an increment of urea concentrations in milk (p < 0.05) and blood plasma (p < 0.001) were observed in buffaloes fed chickpeas. Moreover, no effect (p > 0.05) of the dietary treatment was highlighted on milk coagulation traits as well as buffalo reproductive responses. We concluded that soybean meal can be replaced by chickpea meal in the diet for primiparous dairy buffaloes in the early lactation period without impairing their productive and reproductive performance.

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“…Locally produced traditional foods are positively perceived by consumers and, although a role is played by consumer feelings such as nostalgia, ethnocentrism, and need of authenticity, sensory properties remain the main determinant of purchase intent and food liking [1]. The sensory properties of cheese can be affected by several environmental and technological factors [2,3]. In particular, feeding plays a central role in affecting milk characteristics, which in turn shape cheese quality traits [4].…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

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Diversity of traditional Caciocavallo cheeses produced in Italy

Cited by 23 publications

References 46 publications

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

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