Specific objectives: Ragusano PDO cheese is a traditional dairy product of Sicily, the aim of the study was to characterised parameters of milk and Ragusano PDO cheese in different breeds. Experimental methods: The research was carried out in two farms in province of Ragusa, samples of Bruna (BR) and Modicana (MD) milk were taken during winter and stored prior to analysis. Chemical composition (dry matter, fat, protein, ash, casein, NNC) and lactodinamographic parameters of milk were determined. Ragusano PDO cheese was obtained after ripening period (four months) and chemical analysis (dry matter, ash, ether extract, crude protein) were carried out. Statistical analysis. Chemical and technological parameters of milk, chemical composition of cheese were examined by one-way ANOVA. When significant effects were found (P≤0.05), differences were determined using t-student. Data analyses were performed using JMP software of SAS (SAS Instit., NC, USA). Results and conclusions: The moisture of milk was higher in BR than MD (87.19% vs. 86.20%), although the ash content was greater in MD (0.82% vs. 0.76%). Crude fat showed a higher result in BR as the casein content (3.61% vs. 3.12%) and the casein/crude protein ratio (85.01% vs. 80.86%). Non-casein nitrogen was higher for MD than BR (0.74% vs. 0.64%), while crude protein didn't show differences between the breeds. The technological parameters of milk showed differences for k20 and a30 parameters. The rennet clotting time (r) didn't show significant difference for the breeds (13:30 min vs. 15:15 min). Curd firmness (k20) evidenced a longer period for BR than MD (06:15 min vs. 02:55 min), although final curd firmness 30 min after rennet addition (a30) was found higher in MD (28.96 mm vs. 21.74 mm). The chemical composition of cheese showed differences in dry matter and ash content. BR showed higher moisture level than MD (34.09 % vs. 32.59 %) while the ash level were higher in MD breed (5.95 % vs. 5.28 %). The difference of dry matter and ash level of the breeds can be assessed to the effect of seasoning, instead no correlation were found for protein and fat. It's know how MD has lower productive performance than BR, although in this trial the quality parameters of milk and cheese of autochthonous breed, as Modicana, is comparable with Bruna. Moreover samples of cheese didn't show differences for fat and protein content; for these reasons MD seems to be more carefully to be chosen for the production of Ragusano PDO cheese.chosen for the production of Ragusano PDO cheese.

Effect of different breed on Ragusano cheese quality

FERRUZZI, GUIDO;MANI, DANILO;POLI, PIERA;PISTOIA, ALESSANDRO
2015-01-01

Abstract

Specific objectives: Ragusano PDO cheese is a traditional dairy product of Sicily, the aim of the study was to characterised parameters of milk and Ragusano PDO cheese in different breeds. Experimental methods: The research was carried out in two farms in province of Ragusa, samples of Bruna (BR) and Modicana (MD) milk were taken during winter and stored prior to analysis. Chemical composition (dry matter, fat, protein, ash, casein, NNC) and lactodinamographic parameters of milk were determined. Ragusano PDO cheese was obtained after ripening period (four months) and chemical analysis (dry matter, ash, ether extract, crude protein) were carried out. Statistical analysis. Chemical and technological parameters of milk, chemical composition of cheese were examined by one-way ANOVA. When significant effects were found (P≤0.05), differences were determined using t-student. Data analyses were performed using JMP software of SAS (SAS Instit., NC, USA). Results and conclusions: The moisture of milk was higher in BR than MD (87.19% vs. 86.20%), although the ash content was greater in MD (0.82% vs. 0.76%). Crude fat showed a higher result in BR as the casein content (3.61% vs. 3.12%) and the casein/crude protein ratio (85.01% vs. 80.86%). Non-casein nitrogen was higher for MD than BR (0.74% vs. 0.64%), while crude protein didn't show differences between the breeds. The technological parameters of milk showed differences for k20 and a30 parameters. The rennet clotting time (r) didn't show significant difference for the breeds (13:30 min vs. 15:15 min). Curd firmness (k20) evidenced a longer period for BR than MD (06:15 min vs. 02:55 min), although final curd firmness 30 min after rennet addition (a30) was found higher in MD (28.96 mm vs. 21.74 mm). The chemical composition of cheese showed differences in dry matter and ash content. BR showed higher moisture level than MD (34.09 % vs. 32.59 %) while the ash level were higher in MD breed (5.95 % vs. 5.28 %). The difference of dry matter and ash level of the breeds can be assessed to the effect of seasoning, instead no correlation were found for protein and fat. It's know how MD has lower productive performance than BR, although in this trial the quality parameters of milk and cheese of autochthonous breed, as Modicana, is comparable with Bruna. Moreover samples of cheese didn't show differences for fat and protein content; for these reasons MD seems to be more carefully to be chosen for the production of Ragusano PDO cheese.chosen for the production of Ragusano PDO cheese.
2015
http://www.tandfonline.com/doi/pdf/10.4081/ijas.2015.s1
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/780349
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