Dipartimento DEMETRA, Università degli Studi di Palermo, viale delle Scienze, 90128 Palermo, Italy.
J Dairy Sci. 2013 Jan;96(1):710-24. doi: 10.3168/jds.2012-5973. Epub 2012 Nov 3.
Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditional wooden tools and endemic lactic bacteria, or advanced, using modern steel equipment and selected lactic bacteria. Twelve Caciocavallo Palermitano cheeses, 3 from each of the 4 experimental theses (2 farming systems × 2 cheesemaking technologies), were obtained and aged for 1, 30, 60, and 120 d. Milk of origin and cheeses were analyzed for the main chemical and rheological parameters. Fatty acids were methylated in lyophilized cheese and analyzed by gas chromatography. Sensory analysis was carried out by trained panelists. The PROC GLM of SAS 9.1.2 (SAS Institute Inc., Cary, NY) was used for the statistical analysis. The physical, chemical, and sensory characteristics of Caciocavallo Palermitano cheese were influenced more by the farming system than by the cheesemaking technology. Compared with cheese produced through intensive farming, cheese from extensive farming was richer in polyunsaturated, n-3, and odd- and branched-chain fatty acids, as well as in conjugated linoleic acid (cis-9,trans-11 C18:2), with accompanying improved human health benefits. The cheesemaking technology produced variation in the evolution of proteolysis during aging, due presumably to the different active microflora, which influenced the sensory profile of the resulting cheese. Indeed, cheese produced by artisanal manufacturing was described as less "bitter" and more "piquant" than cheese produced through the advanced process.
卡西欧卡瓦洛巴勒莫干酪是一种典型的拉伸凝乳奶酪，几个世纪以来，它一直按照传统的奶酪制作技术，使用在牧场饲养的本地牛的生奶在西西里岛生产。本实验的目的是评估养殖系统和加工技术对卡西欧卡瓦洛巴勒莫干酪特性的影响，特别是脂肪酸组成。养殖系统分为粗放型，使用本地牛，以牧场为基础的饮食；或集约型，使用专门的奶牛品种，主要以干草和浓缩饲料为食。奶酪加工技术分为传统型，使用传统的木制工具和地方性乳酸菌；或先进型，使用现代的钢制设备和选定的乳酸菌。从 4 个实验中获得了 12 个卡西欧卡瓦洛巴勒莫干酪，每个实验 3 个（2 个养殖系统×2 个奶酪制作技术），并在 1、30、60 和 120 天进行老化。对原始牛奶和奶酪进行了主要化学和流变参数分析。脂肪在冻干奶酪中进行甲酯化，通过气相色谱法进行分析。由经过培训的品鉴员进行感官分析。使用 SAS 9.1.2 版的 PROC GLM（SAS Institute Inc.，Cary，NY）进行统计分析。卡西欧卡瓦洛巴勒莫干酪的物理、化学和感官特性受养殖系统的影响大于奶酪制作技术。与集约型养殖生产的奶酪相比，来自粗放型养殖的奶酪富含多不饱和脂肪酸、n-3 脂肪酸、奇数和支链脂肪酸，以及共轭亚油酸（顺式-9，反式-11 C18:2），具有更好的人类健康益处。奶酪制作技术在老化过程中导致蛋白质水解的演变发生变化，这可能是由于不同的活性微生物群，影响了最终奶酪的感官特性。事实上，与先进工艺生产的奶酪相比，通过手工制作生产的奶酪被描述为“不那么苦”和“更辛辣”。
