Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Abstract

Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditional wooden tools and endemic lactic bacteria, or advanced, using modern steel equipment and selected lactic bacteria. Twelve Caciocavallo Palermitano cheeses, 3 from each of the 4 experimental theses (2 farming systems × 2 cheesemaking technologies), were obtained and aged for 1, 30, 60, and 120 d. Milk of origin and cheeses were analyzed for the main chemical and rheological parameters. Fatty acids were methylated in lyophilized cheese and analyzed by gas chromatography. Sensory analysis was carried out by trained panelists. The PROC GLM of SAS 9.1.2 (SAS Institute Inc., Cary, NY) was used for the statistical analysis. The physical, chemical, and sensory characteristics of Caciocavallo Palermitano cheese were influenced more by the farming system than by the cheesemaking technology. Compared with cheese produced through intensive farming, cheese from extensive farming was richer in polyunsaturated, n-3, and odd- and branched-chain fatty acids, as well as in conjugated linoleic acid (cis-9,trans-11 C18:2), with accompanying improved human health benefits. The cheesemaking technology produced variation in the evolution of proteolysis during aging, due presumably to the different active microflora, which influenced the sensory profile of the resulting cheese. Indeed, cheese produced by artisanal manufacturing was described as less "bitter" and more "piquant" than cheese produced through the advanced process.

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

“…opposite to that expected; this particular trend could be explained by the sampling method using the paraffin covering that, reducing the exposure of the central slice of cheese to the air, may have slowed down dehydration and NaCl penetration into the 60-d aged cheese samples (Bonanno et al, 2013). The evaluation of the microbiological characteristics of traditional and standard productions, conducted in a previous study (Settanni et al, 2012), revealed that, following the traditional protocol, a clear dominance of the S. thermophilus strains, typical thermophilic SLAB, of wooden vat origin was registered during the entire cheese manufacture till stretched curd moulding.…”

“…The experimental cheeses object of this study were previously produced (Settanni et al, 2012;Bonanno et al, 2013) using the bulk milk from two farms (A and B) located within the Palermo province (Sicily, Italy). In the farm A, cows of autochthonous breed (Cinisara) were fed mainly at natural pasture, whereas in the farm B specialized dairy cows of Brown breed received a diet based on hay and concentrate.…”

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

“…For "Caciocavallo" cheese typology, typical of Central and South Italy, this process lasts at least three or four months. Caciocavallo Palermitano cheese is one of the most widespread and marketed traditional cheeses in Western Sicily (Bonanno et al, 2013). Up to date, this cheese does not enjoy a 'recognition of quality' status and cheese makers have not restriction for production.…”

Effects of different genotypes at the CSN3 and LGB loci on milk and cheese-making characteristics of the bovine Cinisara breed

“…According to Bonanno et al (2013), extensive farming systems with cows fed at pasture are beneficial for physical, chemical, and sensory characteristics of this cheese, production of which is based on traditional techniques involving the use of wooden tools and addition of lamb or kid rennet.…”