91 research outputs found
Local Small Ruminant Grazing in the Monti Foy Area (Italy): The Relationship Between Grassland Biodiversity Maintenance and Added-Value Dairy Products
The literature indicates that grazing small ruminants, when adequately managed,
contributes to grassland biodiversity maintenance. On the other hand, milk and cheese
fromgrazing animals show higher nutritional and aromatic quality than those fromstall-fed
animals. The relationship between the two issues has rarely been addressed. This article
provides information for a discussion of this relationship. First, two case studies are
reported. Local breeds of small ruminants fed by grazing on pastures within the Special
Area of Conservation âMonti Foyâ in the Northwestern Basilicata region (Italy), with a
stocking rate of 4.0 LU haâ1 yearâ1, showed the best effectiveness for the maintenance
of grassland botanical biodiversity. Milk and cheese from pasture-fed goats showed
higher contents of beneficial fatty acids, phenols, and vitamins A and E; higher degree of
antioxidant protection; and richer volatile compound profiles, in particular for terpenes
content. Finally, some recommendations for the management of grazing systems in
similar mountain areas are offered, including a viable approach for land managers to
preserve the grassland biodiversity of pastures and provide high-quality products that
are valuable both for their nutritional quality and for their contribution to the economic
sustainability of mountain communities
Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy
In this preliminary study we evaluated the effect of different donkeysâ milk additions in cheese making
on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern
Italy. In cheese making three batches were considered: A1 only goatsâ milk, A2 and A3 with the
addition of 5% and 10% of donkeysâ milk, respectively. With the exception of colour, the lowest donkeysâ
milk addition improved the acceptability of Caprino cheese. In particular, significant highest
ratings (P < 0.05) were observed on odour, flavour, texture and on overall likin
Yield and quality of milk and udder health in Martina Franca ass: effects of daily interval and time of machine milking
Twenty asses of Martina Franca breed, machine milked twice a day, were used to assess the influence of milking interval (3-h, 5-h, and 8-h; N=5) and time (700, 1200 and 1900) on milk yield and udder health. Individual milk samples were taken to determine fat, protein and lactose con- tent. Sensory analysis profile was also assessed. Milk's total bacterial count (TBC), somatic cell con- tent (SCC) and udder's skin temperature were considered to assess udder health. Milk yield increases by 28.4% (P<0.01) with a milking interval from 3-h to 8-h and is higher (P<0.01) at morning milking. The maximum milk yield per milking corresponds to 700 milking (1416.9 mL) thus indicating a circa- dian rhythm in milk secretion processes. Milking intervals of 5 and 8 hours cause a decrease (P<0.01) in milk fat and lactose content. The 8-h interval leads to an increase (P<0.01) in SCC but without any significance for the health udder. No alterations about CBT, clinical evaluation and temperature of ud- der were observed. Milk organoleptic characteristics were better in the 3-h interval milking
Bioactive Compounds in Goat Milk and Cheese: The Role of Feeding System and Breed
This chapter provides an introductory overview of some bioactive compounds in goat milk, presenting a selection of key results from literature. The aim of the chapter is to review the effects of the feeding system and of the breed on goat milk and cheese fine quality in order to identify management options aimed at improving the nutraceutical characteristics of milk and dairy products. We will discuss a series of case studies focused on the assessment of the effects of feeding system and breed and their interaction on specific health-promoting bioactive compounds: (i) fatty acid (FA) profile, (ii) antioxidant compounds and (iii) oligosaccharides (OS). Experimental data will be discussed highlighting the potential role of local Mediterranean breeds for the production of functional dairy products
Comparison of cheeses from goats fed 7 forages based on a new health index.
This study proposed the General Health Index of Cheese (GHIC) as an indicator for the presence of health-promoting compounds in cheese and compared the antioxidant capacity and phenolic and fatty acid contents of cheeses from goats consuming 7 forage species. Ninety-one homogeneous Red Syrian goats were randomly assigned to 1 of 7 feeding treatments (Festuca arundinacea, Hordeum vulgare, Triticosecale, Pisum sativum, Trifolium alexandrinum, Vicia sativa, and Vicia faba minor). The housed goat groups received the scheduled forage ad libitum. Forage species affected the antioxidant capacity, the phenolic and fatty acid contents, the Health Promoting Index, and the GHIC. Trifolium alexandrinum, Triticosecale, and Hordeum vulgare showed a clear advantage in terms of beneficial fatty acids content in goat cheese. Cheese from the Triticosecale group also showed a high antioxidant capacity value even if its polyphenol content was intermediate compared with others. Trifolium alexandrinum and Triticosecale had the highest value of the new index GHIC. This comparison suggests that there are important differences in fatty acid profile and polyphenol content among cheeses from goats fed grasses and legumes commonly used in the Mediterranean area. In this first approach, GHIC index, which combines the positive components found in cheese, seems to be a useful tool to provide an indication concerning the general health value of the product
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process
The rind acts as a protective barrier for internally-bacterial ripened cheeses. Unlike surface-inoculated smear cheeses, centripetal maturation is not assumed to occur in these cheeses. This research was aimed to evaluate the microbial diversity of the wooden shelves used for the ripening of Protected Denomination of Origin (PDO) Pecorino di Filiano and Protected Geographical Indication (PGI) Canestrato di Moliterno cheeses. The microorganisms associated with the rind of these cheeses were also investigated. Both wooden shelf surfaces and cheese rinds were sampled by brushing method to collect their biofilms. Wooden shelves showed levels of total mesophilic microorganisms (TMM) between 5.6 and 7.2 log CFU/cm2, while cheese rinds between 6.1 and 7.8 log CFU/cm2. The major dairy pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) were never detected, while mesophilic and thermophilic bacteria dominated the surfaces of all wooden shelves and cheese rinds. LAB community was represented by Enterococcus spp., Leuconostoc spp., and Marinilactibacillus spp. Among yeasts, Debaryomyces spp., Candida spp., were identified, while Aspergillus spp., and Penicillium spp., dominated the community of filamentous fungi. MiSeq Illumina analysis identified 15 phyla, 13 classes, 28 orders, 54 families, and 56 genera among bacteria. Staphylococcus spp. was identified from all wooden surfaces, with a maximum abundance of 71 %. Brevibacterium, Corynebacterium and halophilic bacteria were detected in almost all samples. Regarding fungi, wooden shelves mainly hosted Aspergillus, Penicillium and Debaryomyces hansenii, while cheese rinds especially Penicillium and D. hansenii. Alpha diversity confirmed a strict correlation between the microbiota of wooden shelves and that of cheese rinds for the majority of factories. This study confirmed that the wooden shelves used for cheese ripening are microbiologically active and represent safe systems. Furthermore, the results of this work clarified the transfer flow between wooden shelves and PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheese surfaces: smear-active microorganisms are mainly transferred from wooden shelves to cheese rind, which potentially contribute to the development of the final organoleptic characteristics; meanwhile, cheeses transfer LAB that are potentially involved in defining the safety aspects of the shelve
Productive Performance and Meat Characteristics of Kids Fed a Red Orange and Lemon Extract
This study evaluates the animal performance and meat characteristics of 60 Saanen suckling kids daily fed a red orange and lemon extract (RLE), rich in anthocyanins. In our methodology, after colostrum administration, animals are randomly assigned to two treatments: Treatment group (Group RLE; n = 30) that received RLE (90 mg/kg live body weight) as oral food additive, and a control group (Group CON; n = 30) that received a standard diet. Animals are slaughtered after 40 days. The RLE administration did not influence daily weight gain, carcass measurements, or incidences (expressed as a percentage) of different anatomical regions on the whole carcass weight. On the contrary, RLE supplementation significantly improved the oxidative profile of the meat seven days after slaughtering, as demonstrated by the reduced levels of thiobarbituric acid reactive substances (TBARS; p < 0.01) and hydroperoxides (p < 0.01) in Group RLE compared to Group CON. A significant influence of RLE administration is observed on day 7 for yellowness (p < 0.01). There are also lower saturated and higher monounsaturated and polyunsaturated fatty acids concentration in Group RLE meat (p < 0.01), which also shows lower atherogenic and thrombogenic indexes (p < 0.01) compared to Group CON. The study demonstrates that the supplementation of a diet with RLE rich in anthocyanins is effective to improve the meat quality
Efficacy and Safety of Neem Oil for the Topical Treatment of Bloodsucking Lice Linognathus stenopsis in Goats under Field Conditions
: The aim of the present study was to evaluate the efficacy and safety of neem oil on caprine pediculosis and on kids' growth performances. The neem (Azadirachta indica) belongs to the Meliaceae family, and in Eastern countries it is mainly considered for the insecticidal activities of the kernel oil. The neem seeds contain bioactive principles, such as azadirachtin A, salannin, nimbin, and nimbolide. The trial was carried out on 24 kids, 120 days old, maintained in open yards. Animals were divided in 4 homogeneous groups (n = 6 animals/group) based on age, louse count, body condition score (BCS) and live body weight: Control Group (C, saline NaCl, 0.9%), Neem Group 1 (NO-100, 100 mL of neem oil per 10 kg), Neem Group 2 (NO-200, 200 mL/10 kg), Neem Group 3 (NO-300, 300 mL/10 kg). The treatments were performed by spraying the insecticide on the goat's body. The study lasted 56 days, and weekly, the kids underwent louse count, BCS and body weight determination, and FAMACHA score. Data were analyzed by ANOVA for repeated measures. The species of lice identified was Linognathus stenopsis. Kids belonging to NO-200 and NO-300 showed a stronger reduction of louse count throughout the study (>95%). The daily weight gain recorded was significantly higher (p < 0.05) in NO-300 than C. No differences were found for BCS and FAMACHA scores. The results of this trial showed that the administration of neem oil to control caprine pediculosis caused by sucking lice represents an alternative to synthetic compounds
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheeseâs Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory
of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic
peculiarities also differentiate these products on the market. One such product is Caciocavallo
Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian
cows, reared under extensive conditions. The objective of this study was to characterise CPL and
evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the
technological âartificial sensesâ platform, of CPL produced and sold in the region of Basilicata, Italy.
Additionally, this study represents the first analysis of cheese-related digital communication and
trends online. The study found no significant differences between 6-month- and 12-month-ripened
cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months
is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants
and has a low PUFA-n6/n3 ratio. The âartificial sensory profileâ was able to discriminate the
organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a sociosemiotic methodology enabled us to identify the best drivers to create effective communication for
this product. The researchers recommend focusing on creating a certification mark linked to the
territory for future protection
- âŠ