RESEARCH ACTIVITIES
Pasture ricotta
Development of a study relating to the determination of fatty acids, vitamins, colorimeter, texture, smartnose and GCO by carrying out the comparison between the ricotta sampled in the dry period and the ricotta sampled during the availability of pasture. In this case the sampling would be divided into three replications in the month of October (no-grazing ricotta) and three replications between January and February (grazing ricotta).
De Novo analysis for the evaluation of animal welfare
Analisi De Novo per la valutazione del benessere animale.
De Novo analysis for the evaluation of animal welfare.
Launch of research protocols with the collection of individual milk samples from multiple companies in order to correlate de novo fatty acid results with the well-being of dairy cows. The secondary objective is the development of an innovative analysis service to support the business consultancy provided by the technical assistance area. In collaboration with prof. Barbano, Cornell University, Ithaca, New York.
FUNDED PROJECTS
PROYOUNGSTOCK – CORE Organic Cofund Call 2016-2017
The project will check the following hypotheses:
1) calves for stock replacement and fattening benefit from higher quantities of milk, better quality of colostrum and /or of the the cow-calf contact in terms of welfare and productive performance.
2) Different extensive grazing and forage systems for young livestock and alternative green forage/feed supplements have a positive impact on older age performance and longevity of animals
Microbiology Laboratory
Microbiology lab develops routine and experimental activities of analysis to support the various research area of the CoRFiLaC by both using the classical microbiological tecniques and the use of biotecnologies in particular by using advanced molecular methodologies of PCR.
Milk and Dairy Products
Milk and Dairy products lab works for providing a functional service to the whole Sicilian zootechnical field. Thanks to its infrastructure, its equipment and its analytical procedures validated internally and through participation to national interlaboratory circuits, this lab provides a efficient support to cheese producers and supplies targeted technical assistance in the dairy sector.
DOCTORAL PROJECT
Monitoring the aging process of Provola dei Nebrodi PDO cheese: Identification of aging environmental parameters to differentiate the final product. UniCT, Di3A, Giacomo Antonio Calandra.
Microbiology in dairy processing and ageing and the role of wooden tools. UniCT, Di3A, Sivia Ruta.
Applicazione di tecniche neuromarketing per il riconoscimento e la valorizzazione del brand Made in Italy nel comparto alimentare. IULM.
Approcci biotecnologici per il miglioramento della sicurezza microbiologica di formaggi freschi tradizionali. UniCT, Dipartimento Biotecnologie.
Influence of technological parameters and ageing processes on the control of Early Blowing Defects (EBD) and Late Blowing Defects (LBD) in raw-milk pressed cheeses, UniCT, Di3A.
COLLABORATIONS WITH UNIVERSITIES AND RESEARCH CENTERS
CYPRUS UNIVERSITY - DENMARK (PROF. MILENA CORREDING
Study of the nutraceutical and sensorial composition of Ragusano donkey milk derivatives such as yogurt and fermented milk.
Strategies for improving the antioxidant activity and nutraceutical value of donkey milk-based products with the addition of waste from the agri-food industry.
CoRFiLaC participation in the “Halloumi PDO-ID” project, financed by the Ministry of Agriculture, Rural Development and Environment of Cyprus. CoRFiLaC will be mainly involved in the development of the methodology for the organoleptic characterization of the typical Halloumi PDO cheese with the main objective of safeguarding its quality and authenticity.
UNIVERSITÉ FRÈRE MENTOURI DE COSTANTINE - ALGERIA (PROF. LATIFA BOULTIF)
Effect of heat stress on the production performance of dairy cows and on the composition of milk.
Characterization of camel milk.
UNIVERSITY OF CATANIA
Sensory and volatile compounds evaluation of lamb meat samples in experimental tests on the use of by-products from the agri-food industry in the animal diet (hazelnut hulls, linseeds, pistachio hulls, almond hulls, carob germ).
Sensory evaluation of wines inoculated with H-uvarum and S. bacillaris.
Development of probiotic table olives with reduced salt content (according to the 2023 WHO/FAO guidelines), through the use of a starter of Lactiplantibacillus plantarum with β-glucosidase activity and the addition of a strain of Lacticaseibacillus rhamnosus with hypocholesterolemic activity.