Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese, Caprino d'Aspromonte

• Published in: Turkish journal of veterinary & animal sciences Vol. 31; no. 1; pp. 55 - 60
• Main Authors: Micari, P., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science, Sarullo, V., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science, Sidari, R., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science, Caridi, A., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science
• Format: Journal Article
• Language: English
• Published: TÜBİTAK 2007
• Subjects: APPELLATION D'ORIGINE; CAPRIN; CAPRINOS; CHEESE; CHEMICOPHYSICAL PROPERTIES; DENOMINACION DE ORIGEN; DESIGNATION OF ORIGIN; FOOD HYGIENE; FROMAGE; GOATS; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_1507; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_24887; http://www.fao.org/aos/agrovoc#c_24894; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_3324; http://www.fao.org/aos/agrovoc#c_34241; http://www.fao.org/aos/agrovoc#c_4826; HYGIENE DES ALIMENTS; LAIT; LECHE; MATERIAS PRIMAS; MATIERE PREMIERE; MILK; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUESO; RAW MATERIALS; SEASONAL VARIATION; VARIACION ESTACIONAL; VARIATION SAISONNIERE
• ISSN: 1303-6181; 1300-0128

The aim of the present research was the study of several physico-chemical and hygienic characteristics of Caprino d'Aspromonte goat's cheese, made from raw milk, which was sampled at the end of the ripening time (4 weeks), both in winter and in spring. The following ranges of variability were observed for each parameter: pH 5.25-5.89, dry matter 49.89%-67.07%, crude protein 21.12%-42.32% dry matter, fat 43.85%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total coliforms 0-5.04 log cfu g-1, faecal coliforms 0-4.96 log cfu g-1, yeasts 2.60-4.95 log cfu g-1. These values were similar to those of other Mediterranean goat's milk cheeses with an analogous ripening time. The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.