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Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2007 / Cilt: 31 - Sayı: 1

Physico-Chemical and Hygienic Characteristics of the Calabrian Raw Milk Cheese, Caprino d´Aspromonte

Pietro MICARI
Virginia SARULLO
Rossana SIDARI
Andrea CARIDI
Sayfa
55–60
Yayın Tarihi
2007-01-01
DOI
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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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Amaç & Hipotez: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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Temel Bulgular & Veri: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 43.85%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total coliforms 0-5.04 log cfu g-1, faecal coliforms 0-4.96 log cfu g-1, yeasts 2.60-4.95 log cfu g-1.
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Sonuç & Katkı:The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Goat's cheese · raw milk · seasonal changes

Özet

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 43.85%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total coliforms 0-5.04 log cfu g-1, faecal coliforms 0-4.96 log cfu g-1, 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.

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 43.85%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total coliforms 0-5.04 log cfu g-1, faecal coliforms 0-4.96 log cfu g-1, 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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Bu Makaleye Atıf Yap

MICARI, P., SARULLO, V., SIDARI, R., CARIDI, A. (2007). 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/122251

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Kaynakça (8)

  1. Micari, P., Caridi, A., Colacino, T., Foti, F., Ramondino, D.: Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy). Ital. J. Food Sci., 2002; 14: 363-374.
  2. Caridi, A., Micari, P., Foti, F., Ramondino, D., Sarullo, V.: Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk. Food Microbiol., 2003; 20: 201-209.
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