Technological - chemical and sensory characterisation of Ossolano cheese [Piedmont]
2003
Zeppa, G. | Giordano, M. | Rolle, L. | Gerbi, V. (Turin Univ. (Italy). Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali) | Tallone, G. (Istituto Lattiero Caseario e delle Tecnologie Agroalimentari, Moretta, Cuneo (Italy))
English. The aim of this work was a technological, analytical and sensory characterization of Ossolano cheese, a round, semi-hard cheese weighing 8-9 kg and made using raw milk exclusively from Bruna Alpina cows. This cheese is produced in the North of Piedmont, Ossola valley, the alpine area bordering Switzerland. The survey was carried out on 19 farms and 73 cheese samples, of which 24 were from Summer production of mountain farms located between 1550 and 2200 m a.s.l. and 49 from Winter production of valley farms. Summer feeding was exclusively in pastures, whereas hay and concentrate were used for Winter feeding. All the herds were made up of Bruna Alpina breed cows. The two productions were well characterized, although there was some variability. The gratest differences observed were for some minor components and, particularly, fatty acids, underlining the importance of feed on chemical characteristics of the product. In particular, the most evident effect was the decrease of saturated fatty acids in the alpine pasture cheese and the increase of the unsaturated ones. This is not only of nutritional interest for the non-negligible amount of essential fatty acids (linoleic and linolenic), but could be used to indicate the mountain origin of cheese in the light of an application for PDO. Also the sensory analysis highlighted several differences of flavour and structure between the two types of product
Show more [+] Less [-]Italian. Lo scopo di questo lavoro e' stato quello di caratterizzare, dal punto di vista tecnologico, compositivo e sensoriale, il formaggio Ossolano. A questo fine, sono state esaminate 19 aziende di produzione e 73 campioni di prodotto, di cui 24 di alpeggio e i restanti di fondovalle. Pur nella variabilita' che caratterizza le produzioni artigianali, e' risultata evidente una buona differenziazione fra i prodotti di alpeggio e i restanti. Sono soprattutto i microcomponenti e in particolare gli acidi grassi a evidenziare le maggiori differenze, a conferma dell'importanza dell'alimentazione delle vacche nei riguardi delle caratteristiche compositive del prodotto finale. Anche l'analisi sensoriale ha evidenziato numerose differenze fra le due tipologie di prodotti, sia a livello gusto-olfattivo, sia di struttura
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