Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
Aromatic and sensory profile of Bouhezza raw goat milk cheese
Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag “Djeld”. The aim of this study was to characterize the unknown aromatic profile of Bouhezza goat chese during ripening by using SMart Nose, Gas Chromatography Olfactometry (GC/O) tecniques as well as to evaluate cheese sensory profile.
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
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.
Aromatic and Nutraceutic Components in “Nobilat” Milk Produced in Appennino Campano Area
The scope of this study was to analyze aromatic and nutritional properties of raw and pasteurized “Nobilat” milk from Appennino Campano (Castelpagano, Campania Region) area and to compare it with high milk quality ones.
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.
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes’ milk cheese
The specific objectives for this study were: to isolate and select starter LAB (SLAB) from acidified PDO Pecorino Siciliano curds; to select non-starter LAB (NSLAB); to produce experimental cheeses with different inocula of SLAB alone or in combination with NSLAB autochthonous for PDO Pecorino Siciliano cheese; to evaluate the improvement of the hygienic conditions of the final products and the preservation of their typical properties by sensory analysis.
Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
Native pasture has been shown to have a strong influence on the sensory characteristics of dairy products. However, few studies have been carried out on milk flavor profiles. The aim of the present study was to evaluate the influence of cows’ pasture-based feeding on milk volatile profile.
