Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk
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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.
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The rate of lipolysis is calculated by ADV determination; ADV indicates the content of FFA dissolved in some amount of fat and can be associated with the sensorial quality of the final products.
“Moreover, the rate of lipolysis is calculated by ADV determination. This value indicates the content of FFA dissolved in some amount of fat and it can be associated with the sensorial quality of the final products (Niro et al. 2014).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Niro et al. 2014
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Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23 · see citing works
- Authors
- Niro, S., Fratianni, A., Tremonte, P., Sorrentino, E., Tipaldi, L., Panfili, G., & Coppola, R.
- Affiliations
- University of Molise (IT)
- Corresponding author
- Fratianni, Alessandra
- ORCID
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2014-03
- Volume
- 97
- Issue
- 3
- Pages
- 1296-1304
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2053634455
- Cited by
- 43
- References
- 28
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 1 · 2023: 4 · 2022: 2 · 2021: 10 · 2020: 7 · 2019: 4 · 2018: 4 · 2017: 5 · 2016: 2 · 2015: 1
- FWCI
- 3.82
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Archivio Istituzionale della Ricerca - Università degli Studi del Molise (submittedVersion)
- INFM-OAR (INFN Catania) (submittedVersion, cc-by-nc-nd)
- Funders
- Programma Operativo Regionale (POR) Molise 2000/06: PROGETTO RE007 (Molise, Italy)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- pasta filata cheese, cow's milk, sheep milk, goat milk, milk blend, cheese ripening, physicochemical properties, microbiological quality, sensory evaluation, cheese composition
- MeSH terms
- Animals, Cattle, Cheese, Female, Food Analysis, Food Handling, Goats, Humans, Hydrogen-Ion Concentration, Lipolysis, Milk, Sheep, Taste, Chemical Phenomena, Proteolysis
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