The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.
📌 3 Key Takeaways
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Objective & Hypothesis:The aim of the present research was the study of several physico-chemical and hygienic characteristics of Caprino d'Aspromonte goat's cheese, made from raw milk, which was sampled at the end of the ripening time (4 weeks), both in winter and in spring.
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Key Findings & Data:The following ranges of variability were observed for each parameter: pH 5.25-5.89, dry matter 49.89%-67.07%. crude protein 21.12%-42.32% dry matter, fat 43.35%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total conforms 0-5.04 log cfu g1. faecal coliforms 0-4.96 log cfu g', yeasts 2.60-4.95 log cfu g"1.
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Conclusion & Impact:The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
The aim of the present research was the study of several physico-chemical and hygienic characteristics of Caprino d'Aspromonte goat's cheese, made from raw milk, which was sampled at the end of the ripening time (4 weeks), both in winter and in spring. The following ranges of variability were observed for each parameter: pH 5.25-5.89, dry matter 49.89%-67.07%. crude protein 21.12%-42.32% dry matter, fat 43.35%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total conforms 0-5.04 log cfu g1. faecal coliforms 0-4.96 log cfu g', yeasts 2.60-4.95 log cfu g"1. These values were similar to those of other Mediterranean goat's milk cheeses with an analogous ripening time. The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.
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Cite This Article
MICARI, P., SARULLO, V., SIDARI, R., CARIDI, A. (2022). Physico-chemical and hygienic characteristics of the calabrian raw milk cheese, Caprino d'Aspromonte. Turkish Journal of Veterinary and Animal Sciences, Cilt: 31 - Sayı: 1, 55–60. https://ajindex.com/articles/615417
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