The Asiago PDO cheese was produced in the upper Asiago highlands using milk from two homogeneous groups of animals. The 2 groups fed on rich and poor fescue grass, respectively. The Toma Piemontese PDO cheese was made in the Alpe Valcavera alpine pasture (Valle Stura di Demonte), from the milk of 2 groups of animals grazing on fescue and clover grass, respectively. For a preliminary characterization of the microflora of the cheeses, analyses were conducted to identify microflora useful for dairy processes (lactic acid bacteria homo and heterofermentative, cocci and rods, bacteria able to confer particular flavors peculiar to cheeses - like enterococci and propionibacteria) and microflora harmful to such processes (coliform, E. coli, yeasts, moulds and contaminant bacteria). According to the results, it was possible to individualize different microbial profiles for the 2 cheeses. The most important differences regard the content in propionibacteria (higher in Asiago PDO cheese) and heterofermentative lactic acid bacteria (higher in Toma Piemontese PDO cheese). Considering the cheese microflora in relation to the different pastures, significant differences were found only for the Toma Piemontese PDO cheese, where the content of propionibacteria was higher in the cheese produced from the milk of cows grazing on fescue grass, while the content of coagulase-positive staphylococci was higher in the cheese made from the milk the clover pasture group. On the contrary, no relevant differences were found in Asiago PDO cheese between the products derived from the 2 different vegetations of the pasture-lands
E' stato studiato il profilo microbico dei formaggi Asiago DOP e Toma Piemontese DOP in relazione alla formazione vegetazionale del pascolo. In particolare il formaggio Asiago DOP è stato prodotto sull'Altopiano di Asiago con il latte di due gruppi di animali alimentati con una diversa formazione pastorale (festuceto pingue e magro), mentre la Toma Piemontese DOP è stata prodotta presso l'alpe Valcavera (Valle Stura di Demonte) da due gruppi di animali rispettivamente al pascolo in festuceto pingue e trifoglieto. Per una preliminare caratterizzazione della microflora dei formaggi, sono state eseguite analisi atte a determinarne la microflora casearia (batteri lattici omo ed eterofermentanti, cocchi e bastoncini, batteri in grado di conferire aroma al formaggio quali enterococchi e batteri propionici) ed anticasearia (coliformi, E. coli, lieviti, muffe e microflora contaminante). Il profilo microbico ottenuto è risultato diverso nei due formaggi; le maggiori differenze riguardano il contenuto di batteri propionici (maggiore nell'Asiago DOP) e di batteri lattici eterofermentanti obbligati (maggiore nella Toma Piemontese DOP). Considerando invece la microflora dei formaggi in funzione della diversa tipologia vegetazionale si sono riscontrate differenze significative solo per la Toma Piemontese DOP dove i batteri propionici sono sempre risultati significativamente superiori nel formaggio derivante dal latte di bovine al pascolo in festuceto. Nel caso del formaggio Asiago DOP, invece, non sono emerse differenze rilevanti tra prodotti ottenuti dalle due tipologie di formazione vegetazionale.
Valutazione del profilo microbico dei formaggi Asiago DOP e Toma Piemontese in relazione alla formazione vegetazionale del pascolo.
Silvetti T;Brasca M;Lodi R
2009
Abstract
The Asiago PDO cheese was produced in the upper Asiago highlands using milk from two homogeneous groups of animals. The 2 groups fed on rich and poor fescue grass, respectively. The Toma Piemontese PDO cheese was made in the Alpe Valcavera alpine pasture (Valle Stura di Demonte), from the milk of 2 groups of animals grazing on fescue and clover grass, respectively. For a preliminary characterization of the microflora of the cheeses, analyses were conducted to identify microflora useful for dairy processes (lactic acid bacteria homo and heterofermentative, cocci and rods, bacteria able to confer particular flavors peculiar to cheeses - like enterococci and propionibacteria) and microflora harmful to such processes (coliform, E. coli, yeasts, moulds and contaminant bacteria). According to the results, it was possible to individualize different microbial profiles for the 2 cheeses. The most important differences regard the content in propionibacteria (higher in Asiago PDO cheese) and heterofermentative lactic acid bacteria (higher in Toma Piemontese PDO cheese). Considering the cheese microflora in relation to the different pastures, significant differences were found only for the Toma Piemontese PDO cheese, where the content of propionibacteria was higher in the cheese produced from the milk of cows grazing on fescue grass, while the content of coagulase-positive staphylococci was higher in the cheese made from the milk the clover pasture group. On the contrary, no relevant differences were found in Asiago PDO cheese between the products derived from the 2 different vegetations of the pasture-landsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
