Alabiso, M.

Alicata, M. L.

Giambalvo, D.

Giosuè, C.

Ilardi, V.

Maniaci, G.

English

University of Kentucky

University of Kentucky UKnowledge International Grassland Congress Proceedings 21st International Grassland Congress / 8th International Rangeland Congress Effect of the Pasture, in Different Seasons, and of the Ripening Time on the Caciocavallo Palermitano Cheese C. Giosuè Università degli Studi di Palermo, Italy M. Alabiso Università degli Studi di Palermo, Italy M. L. Alicata Università degli Studi di Palermo, Italy V. Ilardi Università degli Studi di Palermo, Italy D. Giambalvo Università degli Studi di Palermo, Italy See next page for additional authors Follow this and additional works at: https://uknowledge.uky.edu/igc  Part of the Plant Sciences Commons, and the Soil Science Commons This document is available at https://uknowledge.uky.edu/igc/21/9-2/36 The 21st International Grassland Congress / 8th International Rangeland Congress took place in Hohhot, China from June 29 through July 5, 2008. Proceedings edited by Organizing Committee of 2008 IGC/IRC Conference Published by Guangdong People's Publishing House This Event is brought to you for free and open access by the Plant and Soil Sciences at UKnowledge. It has been accepted for inclusion in International Grassland Congress Proceedings by an authorized administrator of UKnowledge. For more information, please contact UKnowledge@lsv.uky.edu. Presenter Information C. Giosuè, M. Alabiso, M. L. Alicata, V. Ilardi, D. Giambalvo, and G. Maniaci This event is available at UKnowledge: https://uknowledge.uky.edu/igc/21/9-2/36 　 Multifunctional Grasslands in a Changing World 　 Volume Ⅱ 　 瞯 ]103　 瞯Grasslands/Rangelands Production Systems——— Livestock Production SystemsEffect of the pasture , in different seasons , and of the ripening time on the CaciocavalloPalermitano cheeseC .Giosuè1 ,M .A labiso 1 ,M .L .A licata1 ,V .I lardi2 ,D .Giambalvo1 ,G .Maniaci11 S .En .Fi .M i .Zo and A A T Dep artments ,UN IPA ,V iale delle Scienze ,Palermo 90128 ,Italy . E‐mail : malabiso＠ unipa .it2 Scienze Botaniche Department ,UN IPA ,V ia A rchiraf i ,Palermo 90100 ,ItalyKey words : dairy cow ,cheese ,pasture ,production season ,ripeningIntroduction Caciocavallo Palermitano cheese is made by processing Cinisara cow milk ,which shows very interesting qualitativecharacteristics ( Bonanno et al . ,２００４) .The aim of this research was to study the effect of the pasture ,in different seasons ,andof different ripening on the yield of cheese after ２４ h and on the chemical composition of Caciocavallo Palermitano cheese .Materials and methods ３０ Cinisara cows were investigated to value the effect of ２ different pastures ( H and L ) ,during a year ,onmilk production in a farm situated near Cinisi ( Pa) at ５４０ m a .s .l .The feeding system ,the pasture description ,and the feedcollection and analysis are given by Alabiso et al . (２００８ ) .Over the trial the number of cows in production was always constantaccording to the phase of lactation .Daily milk yield was recorded and massive milk samples ,collected every month ,wereanalyzed .At the same time ,Caciocavallo cheeses were made by processing separately massive milk coming from cows grazing Hand L pastures .Cheese was ripened locally ,without temperature control .Yield of cheese was observed after ２４ h .The cheeseswere ripened for ３０ and ６０ days ,in correspondence at which times the cheeses were sampled using the core boring technique .Cores were frozen at ‐１０ ℃ until they were analyzed .The milk and cheese data were analysed using ANOVA ,a factorial modelthat considered the production season (１ . .５) ,splitting the spring in ２ periods ( from ０３ /０１ /０４ to ０４ /１８ /０４ and from ０４ /１９ /０４to ０６ /１６ /０４) ,the pasture (１ . .２) ,the ripening (１ . .２) ,and their interactions .All comparisons between means were carried outusing Student摧s test .Results and discussion The chemical composition of the pastures and of the feeding integration is given by Alabiso et al . (２００８) .In total １４ and ７ cheese makings were available from milk produced by the cows grazing respectively H and L pastures .Different cheese variables were influenced by the production season ( Figure １ ) ,but not by the pasture and the ripening .Inspring the yield of cheese after ２４ h was greater than the yield usually obtained from Cinisara cow milk .The cheeses made at theend of the spring and in summer lost more weight than those made in the other seasons , probably because of highertemperatures during ripening ( P ≤ ０畅００１ ) .The cheeses made in summer showed a greater EE content than those made inspring (４５ .７６ vs .４１ .６１％ ;P ≤ ０ .０１) ,due to the higher water losses .This result did not occur for the cheeses made in autumnand in winter ,because ,in these seasons ,the fat content in the milk used was greater .A higher protein content in the milk in thebeginning of the spring was correlated with a higher protein content in the cheese ( P ≤ ０ .００１ ) .The index of maturation ( Nsoluble/ N total ) was less than ２０％ in autumn ,winter and spring and greater in summer ( ２７ .８％ ; P ≤ ０ .００１ ) .Thetemperature influenced this variable ,increasing the proteolysis ,but the results showed that in autumn ,winter and spring it ispossible to prolong the ripening over ６０ days .Figure 1 Y ield o f cheese af ter 24 hours ( ％ ) ,weight reduction (％ ) ,EE and p rotein contents ( ％ DM ) during the study .Conclusions Different cheese variables were influenced by the production season .No variables were influenced by the pasture andby the ripening time .Further investigations about the relation between the aromatic compounds in the pastures ,in the milk ,andin the cheese produced are necessary .ReferenceAlabiso ,M . ,Giosuè ,C . ,Alicata ,M .L . ,Ilardi ,V . ,Giambalvo ,D . ,Maniaci ,G . ,２００８ .Effect of the pasture ,in differentseasons ,on the milk production by Cinisara cow (This volume) .

Effect of the Pasture, in Different Seasons, and of the Ripening Time on the Caciocavallo Palermitano Cheese

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Effect of the Pasture, in Different Seasons, and of the Ripening Time on the Caciocavallo Palermitano Cheese

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