Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
Serena
S
Niro
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy. Electronic address: fratianni@unimol.it.
Alessandra
A
Fratianni
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
Patrizio
P
Tremonte
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
Elena
E
Sorrentino
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
Luca
L
Tipaldi
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
Gianfranco
G
Panfili
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy; Istituto di Scienze dell'Alimentazione-CNR, Via Roma, 52 A/C, 83100 Avellino, Italy.
Raffaele
R
Coppola
D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology; D055598:Chemical Phenomena; D005260:Female; D005504:Food Analysis; D005511:Food Handling; D006041:Goats; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008066:Lipolysis; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D059748:Proteolysis; D012756:Sheep; D013649:Taste
Caciocavallo cheese; ewe cheese; goat cheese; pasta filata cheese