INNOVAZIONE DI PRODOTTO E DI PROCESSO NELLA FILIERA LATTE

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

ABSTRACT - The occurrence of late blowing defects in cheese produces negative effects on the quality and commercial value of the product. In this work, we verified whether the addition of raw jenny milk to bulk cow milk reduced the late blowing defects in semihard cheeses. During cheesemaking, different aliquots of jenny milk were poured into 2 groups of 4 vats, each containing a fixed amount of cow milk. A group of cheeses was created by deliberately contaminating the 4 vats with approximately 3 log10 cfu/mL milk of Clostridium tyrobutyricum CLST01. The other 4 vats, which were not contaminated, were used for a second group of cheeses. After 120 d of ripening, some physical, chemical, and microbiological parameters were evaluated on the obtained semihard cheeses. Differences in sensory properties among cheeses belonging to the uncontaminated group were evaluated by 80 regular consumers of cheese. Our results showed that the increasing addition of jenny milk to cow milk led to a reduction of pH and total bacterial count in both cheese groups, as well as C. tyrobutyricum spores that either grew naturally or artificially inoculated. We observed a progressive reduction of the occurrence of late blowing defects in cheese as consequence of the increasing addition of jenny milk during cheese making. Moreover, the addition of jenny milk did not affect the acceptability of the product, as consumers found no difference among cheeses concerning sensorial aspects. In conclusion, the important antimicrobial activity of lysozyme contained in jenny milk has been confirmed in the current research. It is recommend for use as a possible and viable alternative to egg lysozyme for controlling late blowing defects in cheese.

Key words: cheese late blowing, jenny milk, lysozyme, Clostridium tyrobutyricum.

C. Cosentino, R. Paolino, V. Valentini, M. Musto, A. Ricciardi, F. Adduci, C. D’Adamo, G. Pecora, and P. Freschi (2015). Effect of jenny milk addition on the inhibition of late blowing in semihard cheese. J. Dairy Sci. 98(8):5133-5142; DOI10. 10.3168/JDS.2015-9458

http://www.journalofdairyscience.org

Abstract -  Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

Carlo Cosentino, Rosanna Paolino, Mauro Musto, and Pierangelo Freschi (2015). Innovative Use of Jenny Milk from Sustainable Rearing. pp 113-132. In The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin, (Ed Antonella Vastola SAFE - UNIBAS) Springer International Publishing.  DOI 10.1007/978-3-319-16357-4_8

Abstract - This paper provides a summarisation of information on the biodiversity of Natura 2000 sites of Basilicata and the impacts of grazing on protected habitats and species. Besides, using a case study of a site particularly rich in biodiversity as an example, we described the application of the Driving Force, Pressure, State, Impact and Response (DPSIR) framework to evaluate the impacts of grazing and to propose corrective measures for ensuring restoration and conservation of habitats. Similar situations to those described on grazing in the study site can arise for any kind of anthropogenic disturbance, which makes the approach here described and discussed suitable for a large-scale use. However, the challenge for Natura 2000 network in Basilicata is not strictly to propose measures aiming at conserving biodiversity, but rather to build a better awareness of the ‘natural heritage’ concealed within the sites, in order to create an active involvement of the stakeholders in the process of devising policies toward biodiversity conservation.

Pierangelo Freschi, Mauro Musto, Rosanna Paolino, and Carlo Cosentino (2015). Grazing and Biodiversity Conservation: Highlights on a Natura 2000 Network Site. pp  271-288 In The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin, (Ed Antonella Vastola SAFE - UNIBAS) Springer International Publishing.  DOI 10.1007/978-3-319-16357-4_18