Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-20T16:43:22.385Z Has data issue: false hasContentIssue false
  • English
  • Français

Producing specific milks for speciality cheeses

Published online by Cambridge University Press:  28 February 2007

Giuseppe Bertoni ,
Luigi Calamari  and
Maria Grazia Maianti
Giuseppe Bertoni*
Affiliation:
Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy
Luigi Calamari
Affiliation:
Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy
Maria Grazia Maianti
Affiliation:
Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy
*
*Corresponding author: Professor G. Bertoni, fax +39 0523 599276, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the ‘art’ of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental–production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedo–climatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently known as PDO utilizes only raw milk, rennet and natural lactic acid bacteria, so that milk must be, at its origin, suitable for processing. The specific milk characteristics that ensure a high success rate for PDO cheeses are high protein content and good renneting properties, appropriate fat content with appropriate fatty acid composition and the presence of chemical flavours originating from local feeds. Moreover, an appropriate microflora is also of major importance. The factors that contribute to achieving milk suitable for transformation into PDO cheese are genetics, age, lactation stage, season and climate, general management and health conditions, milking and particularly feeding, which affect nutrient availability, endocrine response and health status, and also the presence of microbes and chemical substances which enrich or reduce the milk–cheese quality. Many of these factors are regulated by the Producer Associations. However, the secret of the success of PDO cheeses is the combination of modern technology and tradition, with the objective of adapting the product to market demand, without losing specificity, originality and authenticity.

Keywords

PDO cheesesMilk traitsMilk compositionChangeable factors in milk
Type
Animal Nutrition and Metabolism Group Symposium on ‘Quality inputs for quality foods’
Information
Proceedings of the Nutrition Society , Volume 60 , Issue 2 , May 2001 , pp. 231 - 246
Copyright
Copyright © The Nutrition Society 2001

References

Addeo, F, Neviani, E, Mucchetti, G & Ledda, A (1998) From milk to the cheese: technological criteria determining the quality of the cheese. In Basis of the Quality of Typical Mediterranean Animal Products. European Association of Animal Production Publication no. 90, pp. 105–114 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Agabriel, C, Coulon, JB, Journal, C, Sibra, C & Albouy, H (1999) Effect of milk composition and herd management conditions on the characteristics of farmhouse Saint-Nectaire cheese. Lait 79, 291–302.CrossRefGoogle Scholar
Alais, C (editor) (1984) The cheeses. The enzymes. The modern methods. In Scienza del Latte. Principi di Tecnologia del Latte e dei Derivati (Science of Milk. Principles of the Technology of Milk and its Derivatives), pp. 513–631. Milan, Italy: Tecniche Nuove.Google Scholar
Alberini, M (1993) The fascinating and homemade story of Parmigiano-Reggiano. In Parmigiano Reggiano. A Symbol of Culture and Civilization, pp. 10–16 [Bonilauri, F, editor]. Milan, Italy: Leonardo Arte srl.Google Scholar
Aleandri, R, Buttazzoni, LG, Schneider, JC, Caroli, A & Davoli, R (1990) The effects of milk protein polymorphisms on milk components and cheese-producing ability. Journal of Dairy Science 73, 241–255.CrossRefGoogle Scholar
Anonymous (2000) The artisan cheesemakers of Cork. Cara 33, 80–88.Google Scholar
Aranda, P, Oria, R & Calvo, M (1988) Detection of cow's milk in ewe's milk and cheese by an immunodotting method. Journal of Dairy Research 55, 121–124.CrossRefGoogle Scholar
Balza, F, Lauria, F, Migliore, M, Manenti, M, Carpino, S & Licitra, G (1999) The volatile compounds in flowers of natural pastures in Ragusa, Sicily. Caseus 4, 44–47.Google Scholar
Bani, P, Bertoni, G, Ghilardelli, P & Gennari, R (1991) Preliminary research on some factors affecting the content of Clostridium spores in the faeces of dairy cows. Scienza e Tecnica Lattiero-Casearia 42, 421–432.Google Scholar
Baraton, Y (1985) Review on Spore Contamination. Paris, France: ITEB.Google Scholar
Barillet, F, Astruc, JM, Bocquier, F, Jacquin, M, Fraysse, G, Lagriffoul, G, Marie, C, Pellegrini, O & Remeuf, F (1998) Influences des facteurs de production sur la composition chimique du lait valorise en fromage: le cas du lait de brebis (Effects of production factors on the chemical composition of milk suitable for cheese: the case of ewe's milk). In Basis of the Quality of Typical Mediterranean Animal Products. European Association of Animal Production Publication no. 90, pp. 128–144 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Battistotti, B & Bertoni, G (1974) The milk from cows fed with corn silage as medium for lactic acid bacteria growth. Scienza e Tecnica Lattiero-Casearia 25, 7–10.Google Scholar
Beccati, D, Casu, B, Naggi, A, Sturiale, L, Torri, G, Coppa, G & Bruni, S (1999) Oligosaccharide profile differentiates the milk of some species. Caseus 4, 20–22.Google Scholar
Bellengier, P, Richard, J & Foucaud, C (1997) Nutritional requirements of Leuconostoc mesenteroides subsp. mesenteroides and subsp. dextranicum for growth in milk. Journal of Dairy Research 64, 95–103.CrossRefGoogle Scholar
Bernabucci, U & Calamari, L (1998) Effects of heat stress on bovine milk yield and composition. Zootecnica e Nutrizione Animale 24, 247–257.Google Scholar
Bertoni, G (1995 a) Stress: effects on quantity and quality of cow milk. In The Certification of Foods: The Case of Milk, pp. 217–249 [Piva, G and Enne, G, editors]. Bologna, Italy: Il Mulino.Google Scholar
Bertoni, G (1995 b) Nutrition as a possible cause of mastitis in dairy cows. L'Informatore Agrario 51, 43–49.Google Scholar
Bertoni, G (1996 a) Environment, feeding and milk quality. L'Informatore Agrario 52, Suppl., 5–41.Google Scholar
Bertoni, G (1996 b) Feeding and bovine milk quality: endocrine and metabolic factors. Zootecnica e Nutrizione Animale 22, 205–214.Google Scholar
Bertoni, G (1999 a) Welfare, health and management of dairy cows. In Recent Progress in Animal Production Science. 1. Proceedings of the XIIIth National Congress of the Associazione Scientifica di Produzione Animale, pp. 59–78 [Piva, G, Bertoni, G, Masoero, F, Bani, P and Calamari, L, editors]. Milan, Italy: Franco Angeli.Google Scholar
Bertoni, G (1999 b) Effect of feeding pattern and behaviour on hormonal changes and milk composition. Biology of the Mammary Gland, pp. 217–224. Tours, France: Kluwer Academic/Plenum Publisher.Google Scholar
Bertoni, G & Calamari, L (2000) Fattori ambientali ed alimentari che agiscono sull'acidità del latte e sulla caseificazione (Environmental and feeding factors that affect milk acidity and its cheesemaking properties). Formaggi d'Alpeggio: il Pascolo, l'Animale, la Razza, il Prodotto, pp. 19–42. Potenza, Italy: ANFOSC.Google Scholar
Bertoni, G, Calamari, L, Maianti, MG & Azzoni, A (1992) Preliminary research into factors that modify the milk acidification rate. Progetto Finalizzato Moderne Strategie Lattiero-Casearie, pp. 35–37. Milan, Italy: Tecniche Nuove.Google Scholar
Bertoni, G, Maianti, MG & Cappa, V (1985) Milk acidity: new prospectives of research. In Proceedings of the VIth National Congress of the Associazione Scientifica di Produzione Animale, pp. 327–334 [Monetti, PG, editor]. Brescia, Italy: Fondazione Iniziative Zooprofilattiche e Zootecniche.Google Scholar
Bertoni, G & Piva, G (1999) The evaluation of the dairy cows diet efficacy through milk quality. Proceedings of the XXXIIth International Symposium on Animal Production: Advances in Technology, Accuracy and Management, pp. 33–48 [Enne, G and Greppi, GF, editors]. Milan, Italy: Società Italiana per il Progresso della Zootecnia, Istituto Sperimentale Lazzaro Spallanzani.Google Scholar
Bertoni, G, Trevisi, E, Maianti, MG & Piccioli Cappelli, F (1996) Effects of repeated treatment with ‘slow release’ endotoxin on cow milk yield and quality. Proceedings of the Symposium on Milk Synthesis, Secretion and Removal in Ruminants, pp. 158. Berne, Switzerland: Division of Nutrition Pathology, Institute of Animal Breeding.Google Scholar
Bertozzi, L (1991) Trends in milk production and processing, and protection of the quality of classic cheeses. Scienza e Tecnica Lattiero Casearia 42, 311–325.Google Scholar
Bertozzi, L (1995) Designation of origin: quality and specification. Food Quality and Preference 6, 143–147.CrossRefGoogle Scholar
Bettencourt, CMV, Matos, CAP, Batista, T, Canada, J & Fialho, JBR (1998) Preliminary data on the ewe breed effect on the quality of portuguese serpa cheese. In Basis of the Quality of Typical Mediterranean Animal products. European Association of Animal Production no. 90, pp. 234–238 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Bianchi, M, Battaglini, LM & Gal, D (1992) Comparative research on milk produced by the three cattle breeds in Valle d'Aosta. In Milk Quality, Quality of Life. Proceedings of the XXVIIth International Symposium on Animal Production, pp. 77–81 [Pasquini, M and Greppi, GF, editors]. Milan, Italy: Società Italiana per il Progresso per la Zootecnia, Istituto Sperimentale Lazzaro Spallanzani.Google Scholar
Bianchi Salvadori, B & Rottigni, C (1997) Innovations carried out in Gorgonzola cheese technology. Proceedings of a Symposium on Technology Innovation in CDO/PDO Cheese Production, pp. 18–32. Milan, Italy: Tecniche Nuove.Google Scholar
Blanc, B (1981) Typical cheese varieties in the technological development of the dairy industry. Scienza e Tecnica Lattiero-Casearia 32, 377–406.Google Scholar
Bonato, P, Disegna, L & Spolaor, D (1987 a) Effect of breed and environment on chemical and rheological properties of milk. Scienza e Tecnica Lattiero-Casearia 38, 327–343.Google Scholar
Bonato, P, Disegna, L, Spolaor, D & Zanatta, P (1987 b) Effects of season, lactation stage, and feeding on chemical and rheological properties of milk. Scienza e Tecnica Lattiero-Casearia 38, 344–375.Google Scholar
Bonilauri, F (editor) (1993) Memoirs and notes for a history of Parmigiano-Reggiano. In Parmigiano Reggiano. A Symbol of Culture and Civilization, pp. 17–29. Milano, Italy: Leonardo Arte srl.Google Scholar
Bottazzi, V & Battistotti, B (1997) Modern time and technology of traditional cheeses. Proceedings of a Symposium on Technology Innovation in CDO/PDO Cheese Production, pp. 1–17. Milan, Italy: Tecniche Nuove.Google Scholar
Bottazzi, V, Battistotti, B & Rebecchi, A (1999) Environment and milk microflora: a changing relationship. Latte 24, 84–88.Google Scholar
Bottazzi, V, Bodini, F, Battistotti, B, Corradini, C & Lauritano, M (1982) Removal of clostridia from milk by bactofugation, and production of Grana cheese. Scienza e Tecnica Lattiero-Casearia 33, 123–165.Google Scholar
Bottazzi, V & Corradini, C (1987) Control of gas production in Grana and Provolone cheeses. Scienza e Tecnica Lattiero-Casearia 38, 117–145.Google Scholar
Bottazzi, V, Dellaglio, F & Montescani, G (1968) Creaming activity of fat and micro-organism clustering. Part I: Evaluation of the milk creaming capacity. Concentration and purification of the globulins. Scienza e Tecnica Lattiero-Casearia 19, 391–410.Google Scholar
Bottazzi, V, Scolari, GL, Cappa, F, Battistotti, B, Bosi, F & Brambilla, E (1992) Lactic acid bacteria for Grana cheese production. Part III: Acidification rate and blowing. Scienza e Tecnica Lattiero-Casearia 43, 71–93.Google Scholar
Bouton, Y & Grappin, R (1995) Comparison of the quality of scalded-curd cheeses manufactured from raw or microfiltered milk. Lait 75, 31–44.CrossRefGoogle Scholar
Brule, G (1991) Physico-chemical characteristics of milk proteins and renneting properties. In Qualité des Laits à la Production et Aptitude Fromagère (Milk Quality in Production and Cheesemaking Aptitude), pp. 1–9 [Journet, M, Hoden, A and Brule, G, editors]. Rennes, France: INRA, ENSAR.Google Scholar
Brunschwing, G (1998) Delimitation and characterisation of the ‘Terroir’ of Central Massif (France): elaboration of a methodology and presentation of the intermediate results. Caseus 3, 26–35.Google Scholar
Buchin, S, Martin, B, Dupont, D, Bornard, A & Achilleos, C (1999) Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese. Journal of Dairy Research 66, 579–588.CrossRefGoogle ScholarPubMed
Calamari, L, Bani, P, Bertoni, G & Cappa, V (1986) Changes of milk composition and characteristics during lactation. In Quality Control of the Milk and Dairy Products. Proceedings of the XXIth International Symposium on Animal Production, pp. 223–229 [Baldissera, CN, editor]. Milan, Italy: Società Italiana per il Progresso per la Zootecnia.Google Scholar
Calamari, L, Maianti, MG, Bertoni, G & Chiarini, A (1992) Effects of feeding on milk rheological properties. In Moderne Strategie Lattiero-Casearie, pp. 31–34 [Carini, S, editor]. Milan, Italy: Tecniche Nuove.Google Scholar
Calamari, L & Mariani, P (1998) Effects of the hot environment conditions on the main milk cheesemaking properties. Zootecnica e Nutrizione Animale 24, 259–271.Google Scholar
Calamari, L, Pallavicini, G, Foglia, E & Bertoni, G (1983) Research on some causes of acidity variations in bovine milk. In Proceedings of the Vth National Congress of the Associazione Scientifica di Produzione Animale, pp. 179–185 [Monetti, PG, editor]. Brescia, Italy: Fondazione Iniziative Zooprofilattiche e Zootecniche.Google Scholar
Calandrelli, M, Rubino, R, Masoero, G, Clementi, F, Morone, G, Pizzillo, M & Nicastro, D (1997) Effect of kid rennet production technology on its microbiological characteristics and on the chemical composition of semicotto goat cheese. Scienza e Tecnica Lattiero-Casearia 48, 343–360.Google Scholar
Cappa, V (1998) Dairy cows milk yield and quality in hot climate conditions. Zootecnica e Nutrizione Animale 24, 233–238.Google Scholar
Carini, S & Lodi, R (1997) Grana Padano. Consideration of starter culture and lysozyme. Latte 22, 76–79.Google Scholar
Casati, D (1991) Quality – a strategic factor for guaranteed origin cheeses in the European Community Market of 1993. Scienza e Tecnica Lattiero-Casearia 42, 49–59.Google Scholar
Castillo, M, Jordan, MJ, Bañon, MD, Garrido Laencina, J & López, MB (1998) Effect of different coagulant enzymes in murciano-granadina fresh goat cheese. Influence on cheese yield. In Basis of the Quality of Typical Mediterranean Animal Products. European Association of Animal Production Publication no. 90, pp. 244–248 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Cavazza, A, Poznanski, E, Tedeschi, MS, Gasperi, F, Cocconcelli, P & Cappa, F (2000) Characterization and protection of mountains typical propduction: innovative microbiological assessment. Formaggi d'Alpeggio: il Pascolo, l'Animale, la Razza, il Prodotto, pp. 135–144. Potenza, Italy: ANFOSC.Google Scholar
Chazaud, MT & Larpent, MJ-P (1980) Stimulation of the activity of starter cultures by yeast extract. Revue Laitière Française 383, 21–24.Google Scholar
Christian, MP, Grainger, C, Sutherland, BJ, Mayes, JJ, Hannah, MC & Kefford, B (1999) Managing diet quality for cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements. Journal of Dairy Research 66, 341–355.CrossRefGoogle ScholarPubMed
Colombari, G & Fantuzzi, U (1991) Silage clostridial spores in faeces and milk, and quality of Grana cheese: important new experiments. Scienza e Tecnica Lattiero-Casearia 42, 344–359.Google Scholar
Coppola, R, Nanni, M, Iorizzo, M, Sorrentino, A, Sorrentino, E, Salzano, G & Grazia, L (1995) Micro-organisms occurring during the first stages of ‘Parmigiano Reggiano’ cheese production. Proceedings of the 1st Plenary Meeting of AIR Concerted Action no. 3, pp. 93–101. Reggio Emilia, Italy: Consorzio del Formaggio Parmigiano–Reggiano.Google Scholar
Coppola, S, Villani, F, Coppola, R & Parente, E (1990) Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture. Lait 70, 411–423.CrossRefGoogle Scholar
Corradini, C (1992) Proper milk for denomination of origin cheeses. Scienza e Tecnica Lattiero-Casearia 43, 330–341.Google Scholar
Coulon, JB (1994) Effects of lactation stage and of season on the chemical composition and technological traits of cow milk. Recueil de Médecine Véterinaire 170, 367–374.Google Scholar
Coulon, JB (1997) Influence of the forage on the cheese characteristics. Caseus 2, 26–29.Google Scholar
Coulon, JB, Hauwuy, A, Martin, B & Chamba, JF (1997) Breeding practices, milk production and characteristics of North Alps Cheeses. INRA Productions Animales 10, 195–205.CrossRefGoogle Scholar
Coulon, JB, Pradel, P & Verdier, I (1995) Effect of forage type on milk yield, chemical composition and clotting properties of milk. Lait 75, 513–521.CrossRefGoogle Scholar
Coulon, JB, Roybin, D, Congy, E & Garret, A (1988) A survey on milk composition and milk coagulation time: variations between farms in Thones. INRA Productions Animales 1, 253–263.CrossRefGoogle Scholar
Coulon, JB, Verdier, I, Pradel, P & Almena, M (1998) Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese. Journal of Dairy Research 65, 295–305.CrossRefGoogle ScholarPubMed
Dave, RI & Shah, NP (1998) Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science 81, 2804–2816.CrossRefGoogle ScholarPubMed
Demarigny, Y, Beuvier, E, Buchin, S, Pochet, S & Grappin, R (1997) Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics. Lait 77, 151–167.CrossRefGoogle Scholar
Dubeuf, B, Hauwuy, A, Burleraux, G & Deloire, PH (1997) Milk qualification in beaufort cheese system: advice on livestock farming systems. Livestock Farming Systems: More than Food Production. Proceedings of the 4th International Symposium, pp. 206–211. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Ducruet, P, Fleury, JP, Gouvernon, B & Mauron, M (1980) A new process for removing butyric acid bacteria from milk. Technique-Laitiere 940, 30.Google Scholar
Eliskases-Lechner, F, Ginzinger, W, Rohm, H & Tschager, E (1999) Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds. Lait 79, 385–396.CrossRefGoogle Scholar
Emaldi, GC, Toppino, P, Bossi, MG, Carini, S, Lodi, R, Vezzoni, A, Nizzola, I & Alberini, B (1977) The presence of anaerobic spore-formers in cheeses and faeces of dairy cows. L'Industria del Latte 13, 47–81.Google Scholar
European Union (1992) Directive 92/46 of the council of 6 June 1992. Official Journal of the European Communities. L268, 14.Google Scholar
Fedele, V, Signorelli, F, Brancaleoni, E, Ciccioli, P & Claps, S (2000) Effect of concentrate grain source and herbage intake on physical-chemical features and milk aroma in grazing goats. In Proceedings of the VIIth International Conference on Goats pp. 152–153 [Gruner, L and Chambert, Y, editors]. Paris, France: INRA.Google Scholar
Feligini, M, Dimartino, S, Aleandri, R, Noè, L, Greppi, GF & Enne, G (1999) Electrophoretic methods to identify β-lactoglobulin of cow's milk in the whey of buffalo milk mozzarella cheese. Caseus 4, 24–26.Google Scholar
Fossa, E, Pecorari, M, Sandri, S, Tosi, F & Mariani, P (1994) The role of milk casein content in the Parmigiano Reggiano cheese production: chemical composition, rennet coagulation properties and dairy-technological behaviour of milk. Scienza e Tecnica Lattiero-Casearia 45, 519–535.Google Scholar
Freitas, AC & Malcata, FX (1996) Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese. International Dairy Journal 6, 1099–1116.CrossRefGoogle Scholar
Freitas, AC & Malcata, FX (2000) Microbiology and biochemistry of cheeses with appélation d'origine protegée and manufactured in the Iberian peninsula from ovine and caprine milks. Journal of Dairy Science 83, 584–602.CrossRefGoogle ScholarPubMed
Ginzinger, W, Jaros, D, Lavanchy, P & Rhom, H (1999 a) Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions. Lait 79, 411–421.CrossRefGoogle Scholar
Ginzinger, W, Jaros, D, Mayer, HK, Rohm, H & Tschager, E (1999 b) Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition. Lait 79, 397–410.CrossRefGoogle Scholar
Grandison, AS, Anderson, M, Ford, GD & Newell, L (1985) Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers. Journal of Dairy Research 52, 587–593.CrossRefGoogle Scholar
Grandison, AS, Ford, GD, Owen, AJ & Millard, D (1984) Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing. Journal of Dairy Research 51, 69–78.CrossRefGoogle Scholar
Green, ML & Grandison, AS (1993) Secondary (non enzymatic) phase of rennet coagulation and post-coagulation phenomena. In Cheese: Chemistry, Physics and Microbiology. vol 1,. General aspects, pp. 101–140 [Fox, PF, editor]. New York: Elsevier Applied Science.CrossRefGoogle Scholar
Gresta, F, Ruberto, G & Cosentino, SL (1999) Relationship between grazing and volatile compounds in the dairy products. Caseus 4, 68–72.Google Scholar
Griinari, JM, Dwyer, DA, McGuire, MA, Bauman, DE, Palmquist, DL & Nurmela, KVV (1998) Trans-octadecenoic acids and milk fat depression in lactating dairy cows. Journal of Dairy Science 81, 1251–1261.CrossRefGoogle ScholarPubMed
Group F19-IDF (1991) Significance of the indigenous antimicrobial agents of milk to the dairy industry. Bulletin of the International Dairy Federation 264, 2–19.Google Scholar
Hart, IC (1983) Endocrine control of nutrient partition in lactating ruminants. Proceedings of the Nutrition Society 42, 181–194.CrossRefGoogle ScholarPubMed
Kalscheur, KF, Teter, BB, Piperova, LS & Erdman, RA (1997) Effect of dietary forage concentration and buffer addition on duodenal flow of trans-C18:1 fatty acids and milk fat production in dairy cows. Journal of Dairy Science 80, 2104–2114.CrossRefGoogle ScholarPubMed
Karatzas, CN & Turner, JD (1997) Toward altering milk composition by genetic manipulation: current status and challenges. Journal of Dairy Science 80, 2225–2232.CrossRefGoogle ScholarPubMed
Kaufmann, W & Hagemeister, H (1987) Composition of milk. In Dairy-cattle Production, pp. 107–171 [Gravert, HO, editor]. Amsterdam, The Netherlands: Elsevier Science Publishers.Google Scholar
Krause, I, Bockhardt, A & Klostermeyer, H (1997) Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk. Lait 77, 101–108.CrossRefGoogle Scholar
Laureano, P (2000) Allevamento e tecniche tradizionali nella costruzione del paesaggio mediterraneo (Breeding and traditional techniques in the Mediterranean landscape). In Produzioni Animali di Qualità ed Impatto Ambientale nel Sistema Mediterraneo. XXXV Simposio Internazionale di Zootecnia, pp. 379–398 [Enne, G, Greppi, GF and Licitra, G, editors]. Bergamo, Italy: MG Electronic Media & Books.Google Scholar
Leibensperger, RY & Pitt, RE (1987) A model of clostridial dominance in ensilage. Grass and Forage Science 42, 297–317.CrossRefGoogle Scholar
Licitra, G, Campo, P, Manenti, M, Portelli, G, Scuderi, S, Carpino, S & Barbano, DM (2000) Composition of Ragusano cheese during aging. Journal of Dairy Science 83, 404–411.CrossRefGoogle ScholarPubMed
Limsowtin, GKY & Powell, IB (1996) Milk quality for cheesemaking. Australian Journal of Dairy Technology 51, 98–100.Google Scholar
Losi, G & Mariani, P (1984) Technological importance of milk protein polymorphism in manufacturing grana cheese. L'Industria del Latte 20, 23–54.Google Scholar
McClymont, GL & Vallance, S (1962) Depression of blood glycerides and milk fat synthesis by glucose infusion. Proceedings of the Nutrition Society 21, XII Abstr.Google Scholar
McGuire, MA, Griinari, JM, Dwyer, DA & Bauman, DE (1995) Role of insulin in the regulation of mammary synthesis of fat and protein. Journal of Dairy Science 78, 816–824.CrossRefGoogle ScholarPubMed
Mackle, TR, Bryant, AM, Petch, SF, Hill, JP & Auldist, MJ (1999) Nutritional influences on the composition of milk from cows of different protein phenotypes in New Zealand. Journal of Dairy Science 82, 172–180.CrossRefGoogle ScholarPubMed
Maianti, MG, Calamari, L, Bertoni, G & Cappa, V (1993) Research on some factors interfering with the acidification rate of milk. In Moderne Strategie Lattiero-casearie, pp. 30–33 [Carini, S, editor]. Milan, Italy: Tecniche Nuove.Google Scholar
Maianti, MG, Calamari, L, Bertoni, G & Cappa, V (1995) Research into some factors interfering with the acidification rate of milk. Il Latte 7, 718–721.Google Scholar
Maianti, MG, Calamari, L, Cappa, V & Soressi, A (1992) The effect of the phase of lactation on some milk characteristics. In Moderne Strategie Lattiero-casearie, pp. 28–30 [Carini, S, editor]. Milan, Italy: Tecniche Nuove.Google Scholar
Mariani, P (1985) Observations on the content and distribution of the main constituents of the micellar system in milk from four cattle breeds. Annali Facoltá Medicina Veterinaria, Università di Parma 5, 173–183.Google Scholar
Mariani, P & Battistotti, B (1999) Milk quality for cheesemaking. In Recent Progress in Animal Production Science. 1. Proceedings of the XIIIth National Congress of the Associazione Scientifica di Produzione Animale, pp. 499–516 [Piva, G, Bertoni, G, Masoero, F, Bani, P and Calamari, L, editors]. Milan, Italy: Franco Angeli.Google Scholar
Mariani, P, Bonomi, A, Sabbioni, A, Lucchelli, L Bianco, P, Zanzucchi, G & Fiorentini, L (1993) Sensory and chemical traits of Parmigiano-Reggiano obtained from Italian Brown and Italian Friesian milk. La Rivista di Scienza dell'Alimentazione 22, 91–102.Google Scholar
Mariani, P & Pecorari, M (1987) Genetic factor, cheesemaking aptitude and cheese yield of milk. Scienza e Tecnica Lattiero-Casearia 38, 286–326.Google Scholar
Mariani, P, Pecorari, M, Fossa, E & Fieni, S (1981) Occurrence of bovine milk characterized by abnormal rennet-coagulability and relationships with cell content and titratable acidity. Scienza e Tecnica Lattiero-Casearia 32, 222–236.Google Scholar
Mariani, P, Summer, A, Franchetti, M, Vecchia, P & Fossa, E (1998) Percentage distribution of casein in herd milk from cows of Italian Friesian, Italian Brown, Reggiana and Modenese cattle breeds. Scienza e Tecnica Lattiero-Casearia 49, 181–192.Google Scholar
Marth, EH (1974) Fermentations. In Fundamentals of Dairy Chemistry, 2nd ed., pp. 772–872 [Webb, BH, Johnson, AH and Alford, JA, editors]. Westport, CT: The Avi Publishing Company Inc.Google Scholar
Martin, B, Chamba, JF, Coulon, JB & Perreard, E (1997) Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese. Journal of Dairy Research 64, 157–162.CrossRefGoogle Scholar
Martin, B & Coulon, JB (1991) Renneting property of cow milk: feeding effect. INRA Productions Animales 4, 209–217.CrossRefGoogle Scholar
Martin, B & Coulon, JB (1995) Milk production and cheese characteristics. II. Influence of bulk milk characteristics and cheesemaking practices on the characteristics of farmhouse Reblochon cheese from Savoie. Lait 75, 133–149.CrossRefGoogle Scholar
Marziali, AS & Ng-Kwai-Hang, KF (1986) Relationships between milk protein polymorphisms and cheese yielding capacity. Journal of Dairy Science 69, 1193–1201.CrossRefGoogle Scholar
Mayol, AR, Carpino, S & Licitra, G (2000) Composti aromatici del formaggio ragusano (Aromatic compounds in Ragusano cheese). Formaggi d'Alpeggio: il Pascolo, l'Animale, la Razza, il Prodotto, pp. 57–64. Potenza, Italy: ANFOSC.Google Scholar
Moio, L (1998) Identification of molecular markers of sensory typicity of dairy products. Caseus 3, 62–64.Google Scholar
Moio, L & Addeo, F (1998) Grana Padano cheese aroma. Journal of Dairy Research 65, 317–333.CrossRefGoogle Scholar
Moio, L, Rillo, L, Ledda, A & Addeo, F (1996) Odorous constituents of ovine milk in relationship to diet. Journal of Dairy Science 79, 1322–1331.CrossRefGoogle ScholarPubMed
Monnet, JC, Berodier, F & Badot, PM (2000) Characterization and localization of a cheese georegion using edaphic criteria (Jura Mountains, France). Journal of Dairy Science 83, 1692–1704.CrossRefGoogle ScholarPubMed
Mora, R (1985) The protein content of milk in relationship with Parmigiano-Reggiano cheese technology. Incontro Studio Importanza del Contenuto Proteico del Latte per la Produzione dei Formaggi Tipici, pp. 45–49. Reggio Emilia, Italy: Consorzio del Formaggio Parmigiano–Reggiano.Google Scholar
Morand-Fehr, P, Rubino, R, Boyazoglu, J & Le Jaouen, JC (1998) Reflexions sur l'histoire, la situation actuelle et l'evolution des produits animaux typiques (Reflections on the history, the present position and the evolution of typical animal products). In Basis of the Quality of Typical Mediterranean Animal Products. European Association of Animal Production Publication no. 90, pp. 17–29 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Mordenti, A & Zotti, A (1998) Feeding of dairy cows as factor of cheese typicity. Symposium Europeén sur les Appelations d'Origine des Fromages. Paris, France: INAO.Google Scholar
Mucchetti, G, Addeo, F & Neviani, E (1998) History of evolution of PDO cheese production. 1. Production, use and composition of whey starters in the Grana Padano and Parmigiano-Reggiano cheesemaking: statements on the relationship between whey starter and PDO. Scienza e Tecnica Lattiero-Casearia 49, 281–311.Google Scholar
Mucchetti, G, Locci, F, Gatti, M, Neviani, E, Addeo, F, Dossena, A & Marchelli, R (2000) Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese. Journal of Dairy Science 83, 659–665.CrossRefGoogle ScholarPubMed
O'Brien, B, Dillon, P, Murphy, JJ, Mehra, RK, Guinee, TP, Connolly, JF, Kelly, A & Joyce, P (1999) Effects of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics. Journal of Dairy Research 66, 165–176.CrossRefGoogle ScholarPubMed
Okello, U & Marshall, VMO (1986) Influence of mastitis on growth of starter organism used for the manufacture of fermented milks. Journal of Dairy Research 53, 631–637.CrossRefGoogle Scholar
Panari, G (1996) Peculiarità della certificazione di conformità per i formaggi tipici: problemi ed esperienze (Peculiarity of the conformity certification of the typical cheeses: problems and experiences). Scienza e Tecnica Lattiero-Casearia 47, 352–361.Google Scholar
Panari, G & Pecorari, M (1999) The hygiene–health self regulation of Parmigiano-Reggiano: the microbiological aspects. Il Parmigiano-Reggiano 29, 67–69.Google Scholar
Pecorari, M (1984) Observation on the relationship between feeding and Clostridia blowing of cheese. Incontro di Studio Moderni Sistemi di Fienagione e Qualità Casearie del Latte, pp. 35–51. Reggio Emilia, Italy: Consorzio del Formaggio Parmigiano–Reggiano.Google Scholar
Pecorari, M, Fossa, E & Avanzini, G (1988) The milk with poor coagulation: technological behaviour in the Parmigiano-Reggiano productions. Scienza e Tecnica Lattiero-Casearia 39, 319–337.Google Scholar
Pecorari, M, Fossa, E, Sandri, S, Tedeschi, G, Pellegrino, L & Mariani, P (1995) The role of milk casein on Parmigiano-Reggiano cheese production: yield, chemical composition, proteolysis, lipolysis and organoleptic properties of the aged cheese. Scienza e Tecnica Lattiero-Casearia 46, 211–232.Google Scholar
Pecorari, M, Sandri, S & Mariani, P (1987) The renneting properties of milk of Italian Friesian, Italian Brown, Reggiana and Modenese breeds. La Qualità Casearia del Latte: Fattori Genetici ed Ambientali (Quale Latte per il Miglior Formaggio?), pp. 97–105. Verona, Italy: Istituto di Tecnica e Sperimentazione Lattiero Casearia di Thiene.Google Scholar
Pellegrino, L, Resmini, P, De Noni, I & Masotti, F (1996) Sensitive determination of lysinoalanine for distinguishing natural from imitation mozzarella cheese. Journal of Dairy Science 79, 725–734.CrossRefGoogle Scholar
Piccioli Cappelli, F, Maianti, MG, Bertoni, G, Trevisi, E & Brambilla, E (1990) Factors that modify the fatty acid composition and creaming of milk fat: 1. The stage of lactation. Scienza e Tecnica Lattiero-Casearia 41, 365–386.Google Scholar
Pirisi, A, Piredda, G, Scintu, N & Fois, N (1999) Effect of feeding regimens on quality characteristics of milk and cheese produced from sarda dairy ewes. Seminar on Production and Product Quality. Murcia, Spain: FAO/CIHEAM.Google Scholar
Pizzoferrato, L, Manzi, I, Rubino, R, Fedele, V & Pizzillo, M (2000) Degree of antioxidant protection in goat milk and cheese: the effect of feeding system. In Proceedings of the VIIth International Conference on goats pp. 152–153 [Gruner, L and Chamber, Y, editors]. Paris, France: INRA.Google Scholar
Politis, I, Lachance, E, Block, E & Turner, JD (1989) Plasmin and plasminogen in bovine milk: a relationship with involution? Journal of Dairy Science 72, 900–906.CrossRefGoogle ScholarPubMed
Prieto, B, Franco, I, Fresno, JM, Bernardo, A & Carballo, J (1998) Effect of ripening time and type of rennet on the proteolysis during the ripening of leon cow's milk cheese. In Basis of the Quality of Typical Mediterranean Animal Products. European Association of Animal Production Publication no. 90, pp. 294–300 [Flamant, JC, Gabiña, D and Espejo Díaz, M, editors]. Wageningen, The Netherlands: Wageningen Pers.Google Scholar
Radogna, P (1997) The EC 92/46 directive and PDO cheeses. Il Latte 22, 46–47.Google Scholar
Ratic, JL & Kurmann, JA (1978) Fermented Fresh Milk Products. Yoghurt. Scientific Grounds, Technology, Manufacture and Preparations. vol. 1. Copenhagen, Denmark: Technical Dairy Publishing House.Google Scholar
Rasmussen, MD, Galton, DM & Petersson, LG (1991) Effects of premilking teat preparation on spores of anaerobes, bacteria, and iodine residues in milk. Journal of Dairy Science 74, 2472–2478.CrossRefGoogle ScholarPubMed
Reiter, B (1978) Review of the progress of dairy science: antimicrobial systems in milk. Journal of Dairy Research 45, 131–147.CrossRefGoogle ScholarPubMed
Remeuf, F, Cossin, V, Dervin, C, Lenoir, J & Tomassone, R (1991) Relationship between milk physico-chemical traits and cheesemaking property. Lait 71, 397–421.CrossRefGoogle Scholar
Remeuf, F & Hurtaud, C (1991) Relationship between physico‐chemical traits of milk and renneting property. In Qualité des Laits à la Production et Aptitude Fromagère (Milk quality in Production and Cheesemaking Aptitude), pp. 1–7 [Journet, M, Hoden, A and Brule, G, editors]. Rennes, France: INRA, ENSAR.Google Scholar
Rodríguez, E, Martín, R, García, T, Hernández, PE & Sanz, B (1990) Detection of cow's milk in ewe's milk and cheese by an indirect enzyme-linked immunosorbent assay (ELISA). Journal of Dairy Research 57, 197–205.CrossRefGoogle Scholar
Rossi, J (1998) Autochthonous lactic acid bacteria and quality. Caseus 3, 9–10.Google Scholar
Russo, V & Mariani, P (1978 a) Milk polymorphism and relationship between the genetic variants and the characteristics of zootechnical, technological, dairy-farming interest. Rivista di Zootecnia e Veterinaria 6, 289–304.Google Scholar
Russo, V & Mariani, P (1978 b) Milk polymorphism and relationship between the genetic variants and the characteristics of zootechnical, technological, dairy-farming interest. Rivista di Zootecnia e Veterinaria 6, 365–379.Google Scholar
Salvadori del Prato O (1997) Technology Innovation in CDO/PDO Cheese Production. Introduction. Milan, Italy: Tecniche Nuove.Google Scholar
Seegers, H & Grimard-Ballif, B (1994) Herd genetic improvement of useful compounds of milk. Recueil de Médecine Véterinaire 170, 391–398.Google Scholar
Speroni, A & Bertoni, G (1984) Creaming of milk fat: new proposals for the evaluation and the interpretation of the phenomenon. Scienza e Tecnica Lattiero-Casearia 35, 97–108.Google Scholar
Spoelstra, SF (1990) Comparison of the content of clostridial spores in wilted grass silage ensiled in either laboratory, pilot-scale or farm silos. Netherlands Journal of Agricultural Science 38, 423–434.CrossRefGoogle Scholar
Thuault, D, Beliard, E, Le Guern, J & Bourgeois, C-M (1991) Inhibition of Clostridium tyrobutyricum by bacteriocin-like substances produced by lactic acid bacteria. Journal of Dairy Science 74, 1145–1150.CrossRefGoogle ScholarPubMed
Ubertalle, A, Dupont, E & Prola, P (1992) Breed-environment-product interactions: the case of Fontina. Un Alimento Antico in Viaggio Verso il Futuro. Biotecnologie e Produzione del Latte, pp. 71–82 [Cooperativa Produttori Latte ABIT and Unione Industriale di Torino, editors]. Torino, Italy: Edizioni MAF Servizi.Google Scholar
Urbach, G (1998) The effect of feeding on the flavour of dairy products. Caseus 3, 50–61.Google Scholar
Valfrè, F, Moretti, VM, Marchisio, M, Mentasti, G & Filipponi, G (1999) Studies on the volatile fraction in goat milk and cheese by GC/MS. Caseus 4, 62–67.Google Scholar
Varner, MA, Johnson, BH, Britt, JH, McDaniel, BT & Mochrie, RD (1983) Influence of herd relocation upon production and endocrine traits of dairy cows. Journal of Dairy Science 66, 466–474.CrossRefGoogle ScholarPubMed
Versini, G, Camin, F, Carlin, S, Depentori, D, Gasperi, F & Ziller, L (2000) Accertamenti innovativi per la caratterizzazione e tutela delle produzioni tipiche di montagna. L'analisi chimica isotopica e dell'aroma (Innovative assessment for the characterisation and protection of typical mountain production. Isotopic and aromatic chemical analysis). Formaggi d'Alpeggio: il Pascolo, l'Animale, la Razza, il Prodotto, pp. 145–158. Potenza, Italy: ANFOSC.Google Scholar
Wilson, R & Keen, AR (1998) Effects of grazing on the milk lipid composition. Caseus 3, 34–41.Google Scholar
Ye, X & Yoshida, S (1995) Lactoperoxidase and lactoferrin: changes in post partum milk during bovine lactational disorders. Milchwissenschaft 50, 67–71.Google Scholar
Zannoni, M & Annibaldi, S (1981) Standardization of the renneting ability of milk by Formagraph. Scienza e Tecnica Lattiero-Casaeria 32, 79–94.Google Scholar
Zannoni, M & Mora, R (1993) Evolution of the milk quality program for the Parmigiano-Reggiano cheese. Il Latte 18, 572–581.Google Scholar
Zantige, J (1999) From tradition to high automation. Latte 24, 56–66.Google Scholar