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RISS 인기검색어
- 검색키워드
- 저자 : Michele Faccia (검색결과 2 건)
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Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition
Michele Faccia,Daniele Apruzzese,Pierluigi Passaro 한국식품연구원 2019 Journal of Ethnic Foods Vol.6 No.-
Background and objectives: Making cheese by coagulating milk with extracts or parts of plants is a tradition of many countries facing the Mediterranean basin. Such cheeses were historically produced from sheep and goat milk and represent an important cultural heritage. In the European Union (EU), nowadays, their production is allowed only after legal validation of the manufacturing process under the hygienic point of view. Unfortunately, validation has been possible only for a few Protected Designation of Origin cheeses, but other dairy products exist for which it has not been carried out. It is the case of the caprifig sap cheeses produced in the “Murgia” highplain, Apulia region, Southern Italy. In this rural marginal area, three cheeses have been historically made by this coagulant: milk sap ricotta, Pampanella, and Cacioricotta. Due to the above legal concerns, they have become very rare and, if no action is taken, they will disappear very soon. The main purpose of the present work was to make a survey about the status of preservation of their processing methods and to document them before it is too late. A second aim was to perform a first summary investigation about their safety and compositional and sensory characteristics. Methods: A series of face-to-face interviews was conducted to owners and cheesemakers of sheep and goat farms laying in the Murgia Hills territory. Cheese samples were prepared at three different rural dairies and subjected to chemical, microbiological, and sensory analyses. Results and conclusions: The survey confirmed that caprifig sap cheeses are still occasionally produced for family consumption, mainly from goat milk in the southern part of the highplain. They have the common characteristic of deriving from milk subjected to strong heat treatment and containing both casein and whey proteins. The manufacturing procedures were observed, and two different methods of preparing and using caprifig sap were documented. The cheesemaking process was analyzed and discussed under a technological point of view, and geo-sociological connections were hypothesized. The three cheeses presented significant sensory differences and proved to potentially match the EU hygienic standards if the post-vat operations are performed under correct conditions. Overall, the study gave a contribution for the hygienic validation of the manufacturing process in view of a possible rebirth.
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Franceschi Piero,Formaggioni Paolo,Brasca Milena,Natrella Giuseppe,Faccia Michele,Malacarne Massimo,Summer Andrea 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.1
Objective: The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. Methods: A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identical aliquots, one of which was kept at 9°C (MC9) and the other at 20°C (MC20). For each trial and milk temperature, vat milk (V-milk) and the resulting 21 month ripened cheese were analysed. Results: Fat and dry matter and fat/casein ratio were lower in MC9 V-milk (p≤0.05) than in MC20. Total bacteria, mesophilic lactic acid and psychrotrophic and lipolytic bacteria showed significant differences (p≤0.05) between the two V-milks. Regarding cheese, fat content resulted lower and crude protein higher (p≤0.05) both in outer (OZ) and in inner zone (IZ) of the MC9 cheese wheels. Concerning total fatty acids, the MC9 OZ had a lower concentration of butyric, capric (p≤0.05) and medium chain fatty acids (p≤0.05), while the MC9 IZ had lower content of butyric (p≤0.05), caproic (p≤0.01) and short chain fatty acids (p≤0.05). The levels of short chain and medium chain free fatty acids (p≤0.05) were lower and that of long chain fatty acids (p≤0.05) was higher in MC9 OZ cheese. The principal component analysis of total and free fatty acids resulted in a clear separation among samples by seasons, whereas slight differences were observed between the two different milk temperatures. Conclusion: Storing milk at 9°C at the herd affects the chemical composition of Parmigiano Reggiano, with repercussion on lipolysis. However, the changes are not very relevant, and since the cheese can present a high variability among the different cheese factories, such changes should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.
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