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

Pietro MICARI; Virginia SARULLO; Rossana SIDARI; Andrea CARIDI

Makale detayları

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

Yazarlar:

Pietro MICARI | Virginia SARULLO | Rossana SIDARI | Andrea CARIDI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.55-60

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768282

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

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.

 

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.

Makale detayları

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

Yazarlar:

Pietro MICARI | Virginia SARULLO | Rossana SIDARI | Andrea CARIDI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.55-60

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768282

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Goat's cheese

raw milk

seasonal changes

Sayı

Makale detayları

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

Yazarlar: Pietro MICARI | Virginia SARULLO | Rossana SIDARI | Andrea CARIDI

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.55-60

Belge Tipi: Makale

Yayın Tarihi: 12/2006

Belge Dili: Türkçe

Document ID (Org No.): 2000768282

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Goat's cheese

raw milk

seasonal changes

Sayı

Yazarlar:

Pietro MICARI | Virginia SARULLO | Rossana SIDARI | Andrea CARIDI

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.55-60

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768282

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128