![]() Isoelectric focusing analysis of cheese samples during ripening showed extensive hydrolysis of caseins. Ripening index was higher in Italian Brown Caciocavallo cheese and in cheeses made with early lactation milk, whereas casein solubilization was greater in the first 2 mo of ripening. ![]() The statistical analysis showed a significant effect of the studied factors. Cheese proteolysis was investigated by ripening index (ratio of water-soluble N at pH 4.6 to total protein, %) and by the study of degradation of the protein fractions (αS1-, β-, and para-κ-casein), which was determined by densitometric analysis of isoelectric focusing results. One hundred twenty Caciocavallo cheeses made from the milk of 2 breeds, Italian Brown and Italian Holstein and characterized by different stages of lactation were obtained and ripened for 1, 30, 60, 90, and 150 d. The objective of this experiment was to evaluate the effects of genetic type, stage of lactation, and ripening time on proteolysis in Caciocavallo cheese. Mixed milk showed values, on average, intermediate to HF and BS milk characteristics, and this trend was confirmed in cheese yield at different ripening times. Cheese yield, recorded at different ripening times, demonstrated that BS milk yielded more cheese than HF. Cheese made with BS milk had greater b* (yellow component) than HF. The chemical composition and cholesterol content of the 3 types of cheese were similar between breeds, whereas the cheese made with BS milk showed greater contents of monounsaturated and polyunsaturated fatty acids. Brown Swiss cows yielded 9% less milk per day than HF cows, but milk showed greater contents of protein, casein, titratable acidity, and better rennet coagulation time and curd firmness than HF milk. At maturity, 30, 21, and 16 wheels of Casolet, Vezzena, and Grana Trentino cheese were analyzed. One hundred forty-four cows (66 HF and 78 BS) were involved, and a total of 24 vats of milk were evaluated. The aim of this study was to investigate the effect of 3 types of milk, originating from Holstein-Friesian (HF), Brown Swiss (BS), and mixed of both breeds, on vat milk characteristics, cheese yield, and quality in 3 different typical Italian cheese-making conditions (Casolet, Vezzena, and Grana Trentino). In particular, cheese quality varies in relation to cheese-making technology and breed of cow. ![]() For this reason, milk composition and coagulation traits and cheese quality represent the most important tools for the economic development of the dairy sector. In Italy, more than 75% of milk is used for cheese making.
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