A survey of fat-soluble antioxidants, linolenic acid and conjugated linoleic acid content of traditional Algerian Bouhezza cheese
The aim of this study was to characterize the composition of healthy beneficial molecules in Bouhezza cheese. Raw milk quality and production technology might explain the variations of healthy beneficial molecules content in Bouhezza cheese samples.
Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily
The objective of this study was, therefore, to evaluate α-tocopherol and β-carotene concentrations in cows’ milk by monitoring two grazing seasons in Sicily (spring and fall) as well as the summer no-pasture season. Besides diet, other factors such as animal breed, stage of lactation and health status may influence fat-soluble antioxidant vitamin concentration in milk
Association of total-mixed-ration chemical composition with milk, fat, and protein yield lactation curves at the individual level
The objective of this study was to examine the effect of the chemical composition of a total mixed ration (TMR) tested quarterly from March 2006 through December 2008 for milk, fat, and protein yield curves for 27 herds in Ragusa, Sicily.
Assessment of the Dairy Production Needs of Cattle Owners in Southeastern Sicily
This study was the initial step to determine research, outreach, and management priorities to improve milk production and profits on Hyblean farms and helped formulate Progetto Ibleo. Specific objectives were to establish baseline performance values for production and composition of milk from herds managed under systems based on pasture (Modicana cows) and herds managed under input-intensive systems (Holstein cows), to determine probable forage quality in the region, and to investigate other potentially important factors that are subject to management (i.e., age at first calving, length of dry period, and calving interval).
Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags
Bouhezza is a traditional Algerian ripened cheese made in goatskin bags. The aim of this study was to characterise the chemical composition and proteolysis of Bouhezza as well as the microbial ecosystems that are present in this cheese using numerations and PCR-TTGE profiles. The microstructure of the cheese was also observed using confocal microscopy.
How do dairy cows chew?—Particle size analysis of selected feeds with different particle length distributions and of respective ingested bolus particles
The objective of our study was to measure lengths and DM proportions of selected feed and their respective bolus particles with lengths of at least 5 mm. Particles with these lengths were considered to be potentially retained in the rumen. The data were used to estimate particle size reduction during ingestive mastication and to examine the relationship between feed and bolus particle distribution to investigate the influence of initial feed particle size on bolus particle size.
Microstructural properties of milk fat globules
A method is presented to quantitatively measure structural changes induced by milk processing and storage, such as fat aggregation and milk fat globule membrane disruption, by analysing confocal micrographs.
Quantitative analysis of nanostructures’ shape and distribution in micrographs using image analysis
The objective of this study was to develop an automatic method to reproduce human-like discriminative capabilities in the context of microstructure evaluation.
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese
Our goal was to study the conditions under which the cheese matrix contracts or expands in response to salt and calcium concentrations and temperature in the absence of restrictions imposed by surface rind development during overnight
block formation.
Data handling and processing to evaluate dairy farm management through a web application.
The objective of this project therefore goes beyond the simple locally developed farm management. In order to facilitate decision-making an online service was created offering to every farmer the possibility to check via the web the activity being carried out in the farm in order to improve productivity and reduce operating costs.
