Tradition and innovation in the water buffalo dairy products

AbstractThe first part of a two-part synthesis paper focuses on current research on optimization of Mozzarella cheese manufacture. Starting from technology of traditional cheese points susceptible of modification are identified for achieving greater yield and improving quality. In addition ingredients are identified which can enhance quality and performance characteristic of cheese also in term of economy. The second part considers the development of new cheese varieties whose technology has been developed in bovine milk. Water buffalo cheese reproducing bovine counterpart varieties like Gorgonzola, Grana, Asiago, Taleggio has been developed and are commercially available. Yogurt, and kefir, have also developed to enrich the panel of water buffalo dairy products

School Climate: Parents\u2019, Students\u2019 And Teachers\u2019 Perceptions

Because of the importance of individual perceptions, schools often assess how students or teachers or parents feel about their school, and school climate has often been associated with improved school achievement, but rarely they take into account all these \u201cactors\u201d at the same time. The main aim of this work is to compare the results obtained in a population study on school climate that involves students, parents, teachers and non-teaching staff. In this paper, we will present the results of parents\u2019, students\u2019, teachers\u2019 and no-teacher personnel's perception. We have administered 13,500 structured questionnaires addressed to students, parents, teachers, educational assistance personnel, involved in the four orders of schools (Pre-school, Elementary, Middle, High) of the province of Bolzano. Parental permission was obtained for young people. The present study has been conducted in the province of Bolzano, northern Italy, between January and April 2012. A School Climate Perception Questionnaire (SCPQ), that can be completed in 10 minutes, has been developed to assess environments and climate of all Italian language schools. In order to determine the interrelationships among the questionnaire items, a Principal-Axis Factor Analysis was performed. The final scale was used for Confirmatory Factor Analysis that was done to assess its construct validity. We will present the results regarding the school climate perceptions of teachers, parents and students and their comparison

Protein polymorphisms and coagulation properties of Cilentana goat milk

The study was carried out on 86 ‘Cilentana’ goats, distributed in four herds. Milk samples were collected during morning and evening milking, and pH, dry matter, fat, protein and lactose percentage as well as the lactodynamometric profile were detected to determine enzymatic phase duration, coagulation speed and curd consistency. Polymorphism of the s1-casein protein was detected. Four alleles (designated A, B, E and F) and nine genotypes were detected. The association of these nine genotypes with chemical composition and lactodynamometric characteristics was investigated. The BF genotype was the most frequent (35.5 %), followed by EE (15.1 %) and AF and BB (10.4%). The F allele showed the highest frequency and it negatively influenced cheesemaking as it was associated with a low s1-casein content. Goats with the AB genotype produced milk with higher dry matter, protein and fat content compared with the FF genotype. Moreover, milk from the AB genotype has a lower enzymatic phase duration and a higher coagulation speed than the BB genotype. Curd consistency is higher for milk from the AA genotype, when compared with the EF genotype. All the chemical and lactodynamometric characteristics varied with herd and months of control; furthermore, the milk obtained from morning milking showed better coagulation properties

Casein genetic variants in ovine Merino breed

The genetic polymorphism on Merina ewe milk was investigated, using polyacrylamide gel electrophoresis at pH 8.6 and ultra thin-layer isoelectric focusing techniques, according to Krause et al. (1988), and Chianese et al. (1992). The casein fractions identified were: - Seven as1-casein phenotypes: CC, BB, BC, AB, AC, BD and CD (Chianese et al.,1996). - Three as2-casein phenotypes, provisionally nominated F, S, and I. - Three b-casein phenotypes, also provisionally nominated K, L and M, because their genetic segregation is not well known yet. The phenotypical distribution of the observed casein fractions and their adjustment to a normal distribution is presented.El polimorfismo genético de la leche de oveja Merina fue investigado mediante electroforesis en gel de poliacrilamida a pH 8,6 (PAGE) e isoelectroenfoque en gel ultrafino (UTLIEF), siguiendo las técnicas descritas por Krause et al. (1988) y Chianese et al. (1992). Dentro de las fracciones caseínicas se identificaron siete fenotipos de as1-caseína (CC, BB, BC, AB, AC, BD y CD), según la nomenclatura establecida por Chianese et al. (1996). Mientras que, a nivel de as2- y b-caseína se han observado tres perfiles electroforéticos, denominados provisionalmente F, S e I; K, L y M respectivamente, ya que no se conoce su segregación genética. Se presenta la distribución fenotípica de las fracciones caseínicas estudiadas, así como su ajuste a la distribución normal

Geopolymer composites for potential applications in cultural heritage

A new class of geopolymer composites, as materials alternative to traditional binders, was synthesized and its potentialities as restoration material in Cultural Heritage has been explored. This material has been prepared through a co-reticulation reaction in mild conditions of a metakaolin-based geopolymer inorganic matrix and a commercial epoxy resin. The freshly prepared slurry displays a consistency, workability and thixotropic behavior that make it suitable to be spread on different substrates in restoration, repair and reinforcement actions, even on walls and ceilings. Applicability and compatibility tests on tuff and concrete substrates were carried out and the microstructure of the samples in correspondence of the transition zone was analyzed by means of scanning electron microscope (SEM) observations and energy dispersive spectroscopy (EDS) mapping. Our studies pointed out the formation of a continuous phase between the geopolymer composite and tuff and concrete substrates, highlighting a high compatibility of the geopolymer binder with different kinds of materials. These features indicate a large potential for applications of these materials in Cultural Heritage

lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin e

Buffalo (Bubalus bubalis) meat is not widely used in the diet, but it is recently reconsidered due to its valuable nutritional qualities. New strategies aiming to improve the quality of buffalo meat have to be applied particularly to face the problem of lipid peroxidation, one of the most important causes of meat food deterioration. The aim of this study was to evaluate the lipid oxidation of buffalo meat (muscles Caput longum tricipitis brachii, Longissimus dorsi and Semimembranosus), coming from animals fed with two different amount of vitamin E (600 IU/die and 1500 IU/die for 102 -123 days) considering, as markers for lipid oxidation, the concentration of malondialdehyde (MDA) by HPLC-UV and TBA test. Moreover it was evaluated, by HPLC-DAD, vitamin E concentration in the meat samples. Muscles coming from animals with vitamin E supplementation were in mean 2 times more enriched of vitamin E than control (p < 0.05). Meat from buffalo fed with 600 IU/die vitamin E had significant lower MDA concentration in comparison with control (in mean -53%, n= 4). Both for MDA and vitamin E concentrations not significant differences were found between the supplementation of 600 IU/die and 1500 IU/die. It is concluded that dietary supplementation with Vitamin E is a promising strategy to prevent lipid oxidation of buffalo meat and to prolong its shelf-life

Effect of beetroot (Beta vul-garis) extract on black angus burgers shelf life

Beef burgers are meat preparations with easy perishability. To ensure a longer shelf-life, the Regulation EU 1129/11 allows the use of some additives. However, health-conscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beet-root as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be pro-posed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life