Document Detail


Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese.
MedLine Citation:
PMID:  20482939     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The aim of this study was to assess the effect of milk source and of cheese production protocol on proteolytic and lipolytic pattern of cheese during ripening. The study involved six dairy factories located in Monti Dauni Meridionali area of Southern Italy; three dairy factories processed the milk produced by their own cow herds, while the other three dairy factories processed the milk collected in other dairy farms located in the neighbouring area. Cow milk processed to cheese had different nutritional parameters and hygienic quality. Caciocavallo cheese showed differences in the evolution of proteolysis during ripening and in the intensity of the lipolytic process detected at the end of ripening. The main factors influencing Caciocavallo cheese features were the quality of the starting milk, differences in technological steps such as milk heating, type of starter cultures and coagulant used.
Authors:
Marzia Albenzio; Antonella Santillo; Donatella Esterina Russo; Mariangela Caroprese; Rosaria Marino; Agostino Sevi
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Publication Detail:
Type:  Journal Article     Date:  2010-05-19
Journal Detail:
Title:  The Journal of dairy research     Volume:  77     ISSN:  1469-7629     ISO Abbreviation:  J. Dairy Res.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-10-04     Completed Date:  2011-01-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985125R     Medline TA:  J Dairy Res     Country:  England    
Other Details:
Languages:  eng     Pagination:  385-91     Citation Subset:  IM    
Affiliation:
Dipartimento PRIME, Università di Foggia, Via Napoli 25, 71100 Foggia, Italy. m.albenzio@unifg.it
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Cheese / analysis*
Dairying
Food Handling / methods*
Italy
Lipolysis*
Milk / chemistry*,  standards*
Milk Proteins / chemistry*
Chemical
Reg. No./Substance:
0/Milk Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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