Di Paolo Marika, Vuoso Valeria, Ambrosio Rosa Luisa, Balestrieri Anna, Bifulco Giovanna, Anastasio Aniello, Marrone Raffaele
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137 Naples, Italy.
Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy.
Foods. 2023 Feb 6;12(4):704. doi: 10.3390/foods12040704.
The buffalo dairy sector is extending its boundaries to include new buffalo cheese productions beyond mozzarella, overcoming some barriers that make cheeses expensive and unsustainable. This study aimed to evaluate the effects of both the inclusion of green feed in the diet of Italian Mediterranean buffaloes and an innovative ripening system on buffalo cheese quality, providing solutions capable of guaranteeing the production of nutritionally competitive and sustainable products. For this purpose, chemical, rheological, and microbiological analyses were carried out on cheeses. Buffaloes were fed with or without the inclusion of green forage. Their milk was used to produce dry ricotta and semi-hard cheeses, ripened according to both respective traditional (MT) and innovative methods (MI); these are based on automatic adjustments of climatic recipe guided by the continuous control of pH. Green feed enhances the nutritional profile of the final products (high content of MUFAs and PUFAs). As far as the ripening method is concerned, to our knowledge, this is the first study that tests aging chambers, commonly used for meat, for the maturing of buffalo cheeses. Results pointed out the MI validity also in this field of application, as it shortens the ripening period without negatively compromising any of desirable physicochemical properties and the safety and hygiene of the final products. Conclusively, this research highlights the benefits of diets rich in green forage on productions and provides support for the ripening optimization of buffalo semi-hard cheeses.
水牛奶酪行业正在拓展其边界，将马苏里拉奶酪以外的新型水牛奶酪产品纳入其中，克服了一些导致奶酪价格高昂且不可持续的障碍。本研究旨在评估在意大利地中海水牛的日粮中添加绿色饲料以及采用创新成熟系统对水牛奶酪品质的影响，提供能够保证生产出营养竞争力强且可持续产品的解决方案。为此，对奶酪进行了化学、流变学和微生物学分析。给水牛喂食或不喂食绿色草料。用它们的奶制作干酪和半硬质奶酪，并分别按照传统方法（MT）和创新方法（MI）进行成熟处理；创新方法基于在pH值持续控制的引导下对气候配方进行自动调整。绿色饲料提升了最终产品的营养成分（单不饱和脂肪酸和多不饱和脂肪酸含量高）。就成熟方法而言，据我们所知，这是第一项测试通常用于肉类的老化室对水牛奶酪进行成熟处理的研究。结果表明，创新方法在这一应用领域也有效，因为它缩短了成熟周期，同时又不会对任何理想的理化特性以及最终产品的安全性和卫生状况产生负面影响。总之，本研究突出了富含绿色草料的日粮对生产的益处，并为水牛奶酪半硬质奶酪的成熟优化提供了支持。
