Mangia, Nicoletta Pasqualina and Murgia, Marco Ambrogio and Fancello, Francesco and Deiana, Pietrino (2012) Aspetti igienici e qualità nutrizionale dei formaggi freschi tradizionali prodotti in Sardegna. Scienza e tecnica lattiero-casearia, Vol. 63 (1), p. 67-71. ISSN 0390-6361. Article.
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Nutritional and hygienic quality of traditional fresh cheeses produced in Sardinian - Fruhe is the name of a fresh cheese traditionally manufactured in Sardinia (Italy) from sheep or goat milk. Fruhe is characterized by a compact coagulum and manufactured from whole milk, raw or heat-treated, deriving from Sardinian farms. With the aim to improve the quality and the value of the Sardinian sheep soft cheese, the chemical and microbiological features has been studied. In this study ten samples (5 artisanal and 5 industrial) of Fruhe, manufactured from sheep milk using different cheese-making technologies, have been investigated for their chemical and microbiological composition. Microbiological analyses showed that total mesophilic bacterial counts were between 8,86E+08 and 3,24E+08 CFU/gr. Lactobacilli and lactic streptococci were constantly present in high number in a 1:1 ratio, that constitute a guarantee for the quality and shelf-life of the product. A prominent presence of total coliforms and SCN, showed some critical points in the hygienic and sanitary conditions, particularly in traditional cheese, the presence of this microbial groups suggests a better management of the process. Listeria and SCP were not found in any cheeses. All samples were characterized by a balanced ratio of the protein, fat and lactose without important difference between traditional and industrial Fruhe. Moreover, the use of natural starter culture in industrial technology may allow to obtain a cheese with safety and traditional features.
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