• Biodiversità Zootecnica

     

    "La salvaguardia della diversità genetica passa attraverso la conoscenza."

    Carlo Cosentino - 2011

  • Biodiversità Zootecnica

    La diversità biologica rappresenta il processo evolutivo che nel corso dei millenni ha generato le specie animali e vegetali esistenti attraverso la selezione naturale

     


  • Biodiversità Zootecnica

     

    La varietà di caratteri morfologici e funzionali rappresenta una risorsa “non rinnovabile"

     


  • Biodiversità Zootecnica

     

    Nel mondo vengono allevate e selezionate pochissime razze animali di interesse zootecnico che sostituiscono ovunque le razze locali."

     


  • Biodiversità Zootecnica

     

    Tutelare e valorizzare le razze zootecniche locali, i meticci e le specie tipiche."

     


  • Biodiversità Zootecnica

     

    Incentivare e salvag uardare la zootecnia estensiva può aiutare a contrastare l'abbandono dei territori rurali."

     


  • Biodiversità Zootecnica

     

    L'allevamento estensivo è fondamentali per il presidio e il governo del territorio rurale."

     


  • Biodiversità Zootecnica

     

    L'introduzione e l'invasione di Specie aliene rappresenta una minaccia per la biodiversità."

     


Alcuni plus sulla conservazione

Could not load widget with the id 10.

SENSORY PROFILE AND ACCEPTABILITY OF A COW MILK CHEESE MANUFACTURED BY ADDING JENNY MILK

Posted in Abstract

SHORT COMMUNICATION: SENSORY PROFILE AND ACCEPTABILITY OF A COW MILK CHEESE MANUFACTURED BY ADDING JENNY MILK

INNOVAZIONE DI PRODOTTO E DI PROCESSO NELLA FILIERA LATTE

Progetto MIBAF - MISURA 124 PIF - Resp. sc. Carlo COSENTINO

ABSTRACT - The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on.

Key words: sensory analysis, consumer acceptability, jenny milk, cheese

C. Cosentino,  D. Faraone,  R. Paolino, P. Freschi and M. Musto  (2016). Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk. Journal of Dairy Science, 99(1): 228-233.

GIS AND LIVESTOCK FIELD SURVEY AS TOOLS TO MANAGE THE POTENTIAL REDUCING OF FUEL LOAD FOR FIRE PREVE

Posted in Abstract

GIS system and livestock field survey as tools to manage the potential reducing of fuel load for fire prevention

PROGETTO ZOOCOSM - Resp. Scientifico Carlo COSENTINO

ABSTRACT - This study would mark the potential role of grazing by Podolian cattle for reducing fuel load of fire prevention and propagation. The interconnection of Geographic Information System (GIS) and livestock field survey allowed to monitor different grazing and nograzing areas in Basilicata region. Fifteen grazing areas were monitored for five years during the summer pasture, when the Podolian cattle graze on green grazing areas. These areas were monitored by using GIS system and GPS application. The potential impact of Podolian cattle was monitored for the same time period. The cattle consistency allowed to calculate different parameters: livestock unit, dry matter intake and stocking estimation of potential amount of dry matter intake to understand the removal biomass in order to reduce the fuel load for fire prevention. The spatial analysis (GIS) showed that there were only four grazing areas burned during the time sampling, compared to the surrounding areas used as control (no-grazing area). Therefore an efficient management of grazing by Podolian cattle could be an important tool to prevent the fire propagation.

Keywords: GIS, livestock management, biomass removal, fire prevention

Giovanni Pecora, Mauro Musto, Carmine D’Adamo, Francesco Adduci, Pierangelo Freschi , Carlo Cosentino (2015). GIS system and livestock field survey as tools to manage the potential reducing of fuel load for fire prevention. Journal of Agricultural Informatics  6,3:57-66

http://journal.magisz.org/index.php/jai/article/view/195

EFFECT OF DIFFERENT PHYSICAL TREATMENTS ON ANTIOXIDANT ACTIVITY OF JENNY MILK

Posted in Abstract

INNOVAZIONE DI PRODOTTO E DI PROCESSO NELLA FILIERA LATTE

Progetto MIBAF - MISURA 124 PIF - Resp. sc. Carlo COSENTINO

ABSTRACT - The shelf life of food can be extended by employing several physical treatments. Among them, pasteurization and condensation are widely adopted for prolonging the shelf-life of milk by reducing the microbial load. However, these treatmens could affect the antioxidant activity of the product. The aim of the present study was to investigate the effect of pasteurization and condensation on the Total Antioxidant Capacity (TAC) of raw and pasteurised jenny milk. Using 2,2’-azinobis (3-ethylbenzthiazoline-6-acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. TAC was also measured after condensation at 40 and at 20% of the initial volume. ABTS assay was found to be more accurate and reproducible than DPPH. Pasteurisation reduced significantly (P<0.05) the total antioxidant capacity from 84.15to 82.09% (ABTS test). The TAC decreased with the increase of condensation in raw and pasteurised milk. Overall, the TAC was reduced by only 3 and 4%, in pasteurised and in raw milk, respectively (ABTS test). Therefore, both pasteurization and condensation are recommended as physical treatments to prolong the shelf-life of jenny milk.

 

Key words: Jenny milk, antioxidant activity, condensation, pasteurization, ABTS, DPPH.

C. Cosentino,  C. Labella, M. Musto, R. Paolino, S. Naturali, and P. Freschi (2015). Effect of different physical treatments on antioxidant activity of jenny milke. International Journal of Agricultural Sciences, 5(7):874-877.

http://www.internationalscholarsjournals.org/

Contatti

UNIVERSITA' DEGLI STUDI
DI BASILICATA

Facoltà di Agraria

Dipartimento di Scienze delle Produzioni Animali
Campus Macchia Romana


85100 - Potenza
Italia

Contact us