Optimal Procedures to Valorize High-Quality Traditional Dairy Products (book chapter)
In this chapter, we attempted to explore some of the ways in which behavioural aspects should be analysed along with technical product aspects in order to set up better selling and marketing strategies for traditional dairy products.
Volatile profile differences between spontaneous and cultivated Hyblean pasture
This study was conducted to investigate and detect differences in aroma-active compounds found in the forage of two Hyblean pasture types: cultivated vs. spontaneous.
Effect of Sicilian pasture feeding management on content of α-tocopherol and β-carotene in cow milk
The aim of the present study was to investigate quality of spontaneous and cultivated pastures and pasture feeding management on Sicilian dairy farms during spring by evaluating α-tocopherol and β-carotene contents of pasture milk under ordinary Sicilian farming conditions.
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.
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.
