Effects of parity and type of kidding on the quantitative and qualitative milk characteristics of "Rossa Mediterranea" goats

AbstractThe "Rossa Mediterranea " goat, also called "Derivata di Siria " has become much more widespread in Sicily over the last ten years. It is a goat characterised by its robustness and ability ..

Morphological traits of the "Pantesco" donkey

The Pantelleria donkey is mentioned in prestigious zootechnical texts and treatises of the late 19th and early 20th century Authors such as Chiari, Mascheroni, Dechambre and others. In ancient times, when the Arab colonial extension in the Mediterranean reached its peak, a number of donkeys was transferred to the isle of Pantelleria southwest from Sicily. They served as draft animals and means of locomotion. In this environment scarcely suitable for the breeding of farm animals, considering the geo-morphological conditions of the island one of the most precious and valued donkey races of the Mediterranean basin has its origins: the Pantelleria donkey. Unfortunately, during World War II, Pantelleria was transferred in one of the most important theatres of war in the Mediterranean and the few remaining subjects of the race, once highly esteemed and frequently exported, were almost extirpated. Since then, various efforts have been made to recover the "Pantesco" donkey, but only in 1989 the Regional Forest Administration launched a project to reconstitute this particular population. Owing to comprehensive and accurate research, three males and six females with a percentage of 80 to 90% of "Pantesco" blood could be recovered. The aim of this recovery plan was to prevent the loss of a genotype of great historical and biological value in Sicily no less than in other European and Asian regions. Currently the "Pantesco" donkey population finally registered at the general index of equine races and populations consists of 51 subjects. The objective of our study was to determine the morphological type of this donkey population in order to provide useful data for its ethnic identification. The most significant morphometric traits of the thirty "Pantesco" donkeys examined (15 brood-mares, 13 stallions and 2 colts; those born after 2004 -15 subjects were excluded from measurements ) were measured in an erect position, using Lydtin's stick, calliper and flexible meter, and the most significant morphometric indices were calculated in order to provide for a reliable identification of the morphological type. The data obtained mean values ± sd (withers height:123.35±4.28cm; rump height: 129.43±4.43cm; chest height: 51.88±3.38cm; chest breadth: 28.61±6.66cm; body length: 124.82±8.86cm; lateral conformation body index :99.12±4.71; longitudinal thoracic section index: 41.65±2.42; body proportion index: 84.58±3.79; thorax height index: 42.05±2.07; pelvic index: 27.82±4.16; head length index: 42,28±1.53 and dactylo-thoracic index: 11.28±0.85 ), suggest that the "Pantesco" population can be assigned to the dolichomorphic type

Ajwain (Trachyspermum copticum) extract in broiler diets: effect on growth performance, carcass components, plasma constituents, immunity and cecum microflora

Hypothesis is that dietary ajwain (Trachyspermum copticum L.), a phytogenic feed additive, could improve the performance of broiler chickens. On a total of 200 Ross 308 male broilers, during the 42-d growing period (starter: day 1–14; grower: day 15–28 and finisher: day 29–42), varying levels of ajwain alcoholic extract (0, 150, 350 and 450 ppm) were added to the drinking water. A control treatment containing the Virginiamycin antibiotic was also studied. Within each treatment and period, the performances were evaluated and the Economic index calculated. On day 42, two birds per pen were killed and the carcase and organ weights determined. On day 42, on two birds per pen, blood samples were collected on the farm to study the serum parameters. On birds, vaccinated against sheep red blood cells at 14 and 35 days, blood samples were collected at 21 and 42 days of age to determine total Ig, IgG and IgM antibodies and, at day 42, the spleen and bursa of Fabricius were weighed. The microflora on the caecum content was counted. Ajwain extract significantly (p < .05) influenced productive performances, blood parameters, immune parameters and gut microbiota, indicating its possible role as a substitute for antibiotics in a sustainable poultry industry

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s 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 “artificial senses” 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 “artificial sensory profile” 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

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Five natural historic cheeses of Southern Italy were investigated-Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)-which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system

Effect of Molasses and Dried Orange Pulp as Sheep Dietary Supplementation on Physico-Chemical, Microbiological and Fatty Acid Profile of Comisana Ewe's Milk and Cheese

The use of agro-industrial by-products for ruminant feed represents both an economical and environmental convenient way for reducing waste discharge and waste management costs for food industries. Large amounts of waste from citrus processing industries are available in Sicily, Italy. In the present study, the effect of dried citrus pulp as sheep dietary supplementation was evaluated on physico-chemical, microbiological and fatty acid composition of resulting milk and cheese. Pelleted feed integrated with molasses and blond orange pulp, replacing cane molasses, beet pulp and part of the maize and sunflower in ration, were administrated to ewes as an experimental treatment The experiment involved sixty Comisana breed sheep divided into two groups and two feeding trials (experimental and control). Ewe's milk and cheese samples were collected from January to April and analyzed for physico-chemical, microbiological and fatty acid profile composition. Results suggested that both the experimental milk and cheese were different from the controls. In particular, an increase of experimental milk yield and fat content were registered whilst the cheese samples exhibited a significant decrease of pH values and an increase in fat and protein contents. In addition, an increase of conjugated linoleic acids as well as of the oxidative stability were observed indicating the beneficial effect of dietary supplementation. Furthermore, among the main microbial groups, the experimental and control samples, no differences were detected. However, with the exception of streptococci, which was found higher in experimental cheeses, and staphylococci, which was significantly reduced by experimental feed. Moreover, the application of culture-independent methods highlighted the dominance of Lactobacillus rhamnosus/casei group in the experimental cheese, suggesting a driving role of the dietary supplementation in the cheese microbiota composition. The present study demonstrated that the inclusion of citrus by-products in the diet of small dairy ruminants is a promising feeding, which could positively affect milk composition and cheese manufacture

Reduction of PDO Pecorino Siciliano cheese making duration: microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

This work was carried out with the aim to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot water (experimental production, EXP) was compared to the traditional cheese cooking under whey permeate (control production, CTR). The microbiological composition of under rind (UR) and core (Co) section of CTR and EXP cheeses was determined by a combined culture-dependent and -independent approach. Total mesophilic microorganisms and lactic acid bacteria (LAB) present in raw ewes' milk (5.0 log CFU/mL) increased during cheese making and reached values of about 8.0 log CFU/g in both sections (UR and Co) of 5-month ripened cheeses of both productions (CTR and EXP) monitored. The identification of the viable LAB populations in ripened cheeses showed that Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus and Streptococcus dominated UR and Co sections of all cheeses. MiSeq Illumina analysis demonstrated that LAB populations (lactobacilli, lactococci and streptococci) dominated the bacterial community of cheeses at 95.63-98.41&nbsp;% of relative abundance. The two different cooking operations did not influence the physicochemical characteristics of PDO Pecorino Siciliano cheeses. Sensory evaluation performed by artificial senses analysis and trained panelists confirmed that the modification of PDO Pecorino Siciliano cheese production protocol did not significantly affect product characteristics and overall acceptance. Thus, data of this work confirmed that cooking under hot water allowed to reduce transformation duration and safeguard typicality of PDO Pecorino Siciliano cheese

Il mese di produzione influenza la qualit\ue0 di formaggi tipici?

Il settore lattiero-caseario mediterraneo rappresenta una delle pi\uf9 importanti attivit\ue0 legate al lavoro delle terre montane e marginali e alla produzione di prodotti tipici e di qualit\ue0. Un prodotto \u201ctipico\u201d \ue8 il risultato di diversi fattori strettamente legati all\u2019origine geografica e alle tradizioni sociali e culturali dell\u2019area di produzione. Tali prodotti sono da sempre uno strumento per valorizzare la biodiversit\ue0, la cultura e l\u2019economia di definite aree mediterranee. L\u2019Unione Europea riconosce ufficialmente questa diversificazione di prodotto attraverso l\u2019attribuzione di marchi di qualit\ue0 a denominazione di origine protetta (DOP) e a indicazione geografica protetta (IGP). Nella politica agroalimentare italiana \ue8 presente anche il marchio di prodotto agroalimentare tradizionale (TAP). Recentemente, 15 formaggi storici naturali del Sud Italia, identificati come la \u201cselezione AGER (Agroalimentare e ricerca)\u201d, hanno ricevuto attenzione nel progetto dal titolo \u201cCanestrum casei- Sviluppo di un modello sinergico finalizzato alla qualificazione e valorizzazione dei formaggi storici naturali del Sud Italia nelle regioni Sicilia, Sardegna, Calabria, Basilicata e Campania\u201c. Il progetto mira a qualificare e valorizzare questi formaggi storici e a ridare dignit\ue0 agli allevatori e ai produttori di questi formaggi, meno conosciuti dai consumatori e spesso a rischio di estinzione per oggettive difficolt\ue0 di qualificazione e valorizzazione sul mercato. In questo lavoro vengono studiati 5 dei 15 formaggi della selezione AGER. Il Caciocavallo Palermitano TAP (CP) \ue8 un formaggio a pasta dura, prodotto nella regione Sicilia in provincia di Palermo a 700-1000 m s.l.m. \ue8 un formaggio a pasta filata ottenuto dal latte bovino crudo delle razze Cinisara, Pezzata Rossa, Bruna e meticci, ed \ue8 ancora prodotto con tecniche tradizionali utilizzando tipici strumenti in legno. La Vastedda della Valle del Bel\uecce DOP (VVB), un formaggio a pasta molle e filata, prodotto nella zona collinare (300 m s.l.m.) della Sicilia occidentale. \uc8 prodotto con latte ovino crudo della razza ovina autoctona Valle del Bel\uecce. Questo formaggio viene prodotto utilizzando attrezzature tradizionali in legno e applicando la tecnologia della filatura, che gli conferisce unicit\ue0. Il Pecorino Siciliano DOP (PS) \ue8 un prodotto caseario a pasta dura proveniente dalla zona montana (700 m s.l.m.) della Sicilia centrale e dalla zona collinare (400 m s.l.m.) della Sicilia occidentale. Il Casizolu del Montiferru TAP(CdM) \ue8 un formaggio a pasta dura prodotto nella regione Sardegna nella zona montana (1050 m s.l.m.) del Montiferru e nella zona collinare (500 m s.l.m.) del Montiferru/Guilcer. Si tratta di un formaggio a pasta filata ottenuto da latte bovino crudo delle razze Sardo-Modicana e Bruno-Sarda, allevate in regime estensivo durante l\u2019anno, utilizzando tecniche tradizionali con attrezzature in rame e legno. Il Caprino Nicastrese (CN) \ue8 un formaggio a pasta semidura prodotto nella regione Calabria nelle zone collinari (300-600 m s.l.m.) e montane (601-1200 m s.l.m.) circostanti Nicastro-Lamezia Terme, in provincia di Catanzaro. Si ottiene dal latte crudo della razza caprina autoctona Nicastrese, utilizzando una tecnica tradizionale con attrezzature in legno e acciaio. Questi cinque formaggi sono prodotti in aree ristrette, condizioni pedoclimatiche e attivit\ue0 antropiche (definite come uniche e non riproducibili altrove) che, cos\uec come il territorio e le abitudini, sono conformi alla storia e alla tradizione. Uno degli obiettivi specifici del progetto \u201cCanestrum Casei\u201d \ue8 stato quello di realizzare un\u2019indagine conoscitiva sulla qualit\ue0 di questi formaggi per adempiere alla caratterizzazione della selezione dei formaggi AGER uniformando le informazioni di maggior interesse per i consumatori rispetto alle specificit\ue0 produttive regionali. In particolare, nel presente lavoro, \ue8 stata valutata l\u2019influenza del periodo di produzione sulla composizione chimica, le caratteristiche nutrizionali, il contenuto di polifenoli, la capacit\ue0 antiossidante totale e l\u2019indice di salute dei cinque formaggi tradizionali citati. Pertanto i cinque foraggi tipici del meridione italiano, sopra descritti, sono stati studiati per valutare gli effetti del mese di produzione sulla composizione lorda, MUFA, PUFA, PUFA-\u3c96, PUFA-\u3c93, \u3b1-tocoferolo, retinolo, colesterolo, TPC, TEAC e GHIC. In CP, CLA, TPC e GHIC erano pi\uf9 alti in aprile che in febbraio. Il CdM ha mostrato valori pi\uf9 alti in termini di grassi, acidi grassi saturi, PUFA-\u3c93, \u3b1-tocoferolo, TEAC e GHIC in maggio rispetto a febbraio e settembre, mentre sono stati trovati valori bassi in termini di proteine, umidit\ue0 e CLA. In VVB, MUFA, PUFA-\u3c96, e \u3b1-tocoferolo sono aumentati in giugno rispetto ad aprile; al contrario, proteine, FRAP, e TEAC erano pi\uf9 alti in aprile. In PS, proteine, CLA, PUFA, PUFA-\u3c93, \u3b1-tocoferolo e GHIC sono aumentati in maggio rispetto a gennaio; al contrario, umidit\ue0, NaCl e TEAC hanno mostrato valori elevati in gennaio. CN ha mostrato valori pi\uf9 alti in termini di PUFA, PUFA-\u3c96, PUFA-\u3c93, TPC, TEAC e GHIC in aprile e giugno rispetto a gennaio. \uc8 dimostrato che ogni formaggio \ue8 unico e strettamente legato alla zona di produzione. I formaggi prodotti nei mesi primaverili hanno mostrato un\u2019alta qualit\ue0 nutrizionale dovuta alla maggiore presenza di composti salutari provenienti da un sistema di alimentazione estensiva. I risultati ottenuti da questo studio hanno mostrato che le caratteristiche nutrizionali dei formaggi tradizionali valutati, cio\ue8 il contenuto di acidi grassi, il contenuto di vitamine liposolubili e polifenoli, la capacit\ue0 antiossidante totale e l\u2019indice di salute, erano influenzati dal mese di produzione. In generale, la pi\uf9 alta qualit\ue0 nutrizionale era legata alla maggiore presenza di composti salutari, che provenivano dal pascolo nei mesi primaverili di produzione del formaggio. Ogni formaggio \ue8 unico e strettamente legato alla zona di produzione, anche se un\u2019alta variabilit\ue0, dovuta a numerosi fattori \u2013 tra cui specie, razza, alimentazione, tipo di suolo, posizione geografica, clima e tecnologia di produzione \u2013 caratterizza i parametri analizzati in ogni formaggio

Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese

Changes in the microbial flora of &ldquo;Caprino dei Nebrodi&rdquo;, a raw goat&rsquo;s milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and 30 of ripening. Also, samples of curd and milk used in the manufacturing process were analyzed. By the end of the ripening process (day 30), high log10 cfu/g were found for Lactobacilli (7.20), Lattococci (7.10), and Enterococci (7.00), whereas counts of Enterobacteriaceae (3.91), Escherichia coli (3.30), and Staphylococcus (3.89) were found to be lower. The study provides useful information on the microbiological properties of &ldquo;Caprino dei Nebrodi&rdquo; cheese, and the results obtained suggest that in order to increase the quality of this artisanal product, it is necessary to improve the sanitary conditions of milking and cheese-making. The study was intended as a preliminary step towards the isolation and identification of bacterial species found in this type of goat&rsquo;s cheese

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p &lt; 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p &lt; 0.05) yield, moisture and fat content, lower (p &lt; 0.05) pH, protein, salt and ash content, higher (p &lt; 0.01) MUFA and PUFA and CLA content, lower (p &lt; 0.05) SFA, higher (p &lt; 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p &lt; 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors&rsquo; acceptance