Effect of period of milk production and ripening on quality traits of Asiago cheese
After 6 and 12 months of ripening, samples of Asiago d’Allevo were analyzed for quality traits. Cheeses were produced during 3 periods using milk from cows fed a total mixed ration (TMR, May) or grazing on alpine pasture (AG) in early (July) and late (Sept.) summer. Data were submitted to...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1561 |
| _version_ | 1828421541678809088 |
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| author | E. Novelli I. Andrighetto B. Contiero L. Magro A. Granata L. Lignitto C. A. Elia S. Balzan S. Segato |
| author_facet | E. Novelli I. Andrighetto B. Contiero L. Magro A. Granata L. Lignitto C. A. Elia S. Balzan S. Segato |
| author_sort | E. Novelli |
| collection | DOAJ |
| description | After 6 and 12 months of ripening, samples of Asiago d’Allevo were analyzed for quality traits. Cheeses were produced during 3 periods using milk from cows fed a total mixed ration (TMR, May) or grazing on alpine pasture (AG) in early (July) and late (Sept.) summer. Data were submitted to ANOVA considering ripening, milk production period and farm as main effects, and whole cheese weight as covariate. During ripening, pH of AGcheese was significantly lower than that of TMR-cheese; crude fat and protein significantly increased. According to period, July-samples showed the significantly lowest value of dry matter (DM), maybe due to a lower crude fat content; however, variability in skimming method could have altered proximate composition. No texture differences were found, although increasing weight of whole cheese significantly reduced max shear force as result of a lower DM content. Lightness (L*) and yellowness (b*) significantly decreased during ripening. AG feeding system caused a lower L* and higher b* than TMR one, probably as a consequence of a different amount of milk pigments. Cheese varied also within AG season: Sept.-samples showed the lowest L* value and the highest b*. |
| first_indexed | 2024-12-10T15:32:56Z |
| format | Article |
| id | doaj.art-963dd93ec8554617b492f88008d118bd |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-10T15:32:56Z |
| publishDate | 2010-04-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-963dd93ec8554617b492f88008d118bd2022-12-22T01:43:20ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-04-0161s46947110.4081/ijas.2007.1s.469Effect of period of milk production and ripening on quality traits of Asiago cheeseE. NovelliI. AndrighettoB. ContieroL. MagroA. GranataL. LignittoC. A. EliaS. BalzanS. SegatoAfter 6 and 12 months of ripening, samples of Asiago d’Allevo were analyzed for quality traits. Cheeses were produced during 3 periods using milk from cows fed a total mixed ration (TMR, May) or grazing on alpine pasture (AG) in early (July) and late (Sept.) summer. Data were submitted to ANOVA considering ripening, milk production period and farm as main effects, and whole cheese weight as covariate. During ripening, pH of AGcheese was significantly lower than that of TMR-cheese; crude fat and protein significantly increased. According to period, July-samples showed the significantly lowest value of dry matter (DM), maybe due to a lower crude fat content; however, variability in skimming method could have altered proximate composition. No texture differences were found, although increasing weight of whole cheese significantly reduced max shear force as result of a lower DM content. Lightness (L*) and yellowness (b*) significantly decreased during ripening. AG feeding system caused a lower L* and higher b* than TMR one, probably as a consequence of a different amount of milk pigments. Cheese varied also within AG season: Sept.-samples showed the lowest L* value and the highest b*.http://www.aspajournal.it/index.php/ijas/article/view/1561Asiago cheese, Ripening, Quality traits, Alpine grazing. |
| spellingShingle | E. Novelli I. Andrighetto B. Contiero L. Magro A. Granata L. Lignitto C. A. Elia S. Balzan S. Segato Effect of period of milk production and ripening on quality traits of Asiago cheese Italian Journal of Animal Science Asiago cheese, Ripening, Quality traits, Alpine grazing. |
| title | Effect of period of milk production and ripening on quality traits of Asiago cheese |
| title_full | Effect of period of milk production and ripening on quality traits of Asiago cheese |
| title_fullStr | Effect of period of milk production and ripening on quality traits of Asiago cheese |
| title_full_unstemmed | Effect of period of milk production and ripening on quality traits of Asiago cheese |
| title_short | Effect of period of milk production and ripening on quality traits of Asiago cheese |
| title_sort | effect of period of milk production and ripening on quality traits of asiago cheese |
| topic | Asiago cheese, Ripening, Quality traits, Alpine grazing. |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1561 |
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