Alpine dairy farming in connection with the Slovenian autochthonous Cika cattle

Lotrič, Metka Žan; Salehar, A.; Kompan, D.

doi:10.3920/978-90-8686-741-7_19

Cited by 1 publication

(2 citation statements)

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“…Usually, such dairy products have higher contents of calcium (1.48% of dry matter) and phosphorus (1.17% in dry matter) and the lowest content of iron, 2.69 mg/100 g dry matter [71,72]. Our findings were close to those in the literature for Fe and lowest for Ca and P, probably due to different salt mixtures used in the coagulation process, along with enzymatic products.…”

Section: Content Of Calcium Phosphorus Ironsupporting

confidence: 85%

“…A possible explanation for the microorganism content and color of the cheese can be found in the geology of the production region, in the feed ingredients composition and diet formulations involved in the production of Protected Designation of Origin (PDO) or of the "Mountain cheese". Most locally produced feedstuffs are allowed in cattle diets, and they are usually richer in antioxidants and pigment molecules and in a specific beneficial microflora [72][73][74]. Also, the usage of predominant roughages and green pasture biomass in diet structure over concentrated feedstuffs affects the above-mentioned traits.…”

Section: Microbiological Assessmentmentioning

confidence: 99%

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Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

Maciuc,

Pânzaru,

Ciocan-Alupii

et al. 2024

Agriculture

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In order to highlight the influence of cattle farming systems on dairy products, assessments were carried out on certain varieties of cheese—marked with the “Mountain product” quality label in comparison with those conventionally produced ones not bearing the quality label. The study was carried out using products obtained from raw milk issued from seven farms and transformed into cheese in four small dairy factories from the mountainous area of Dornelor Basin, Suceava County, Northeastern Romania. The analyzed cheese issued from the “mountain” production system were “Călimani” Schweizer, “Călimani” Cașcaval, “Călimani” smoked Cașcaval, and “Călimani” Telemea—salty brined cheese. Both the “Mountain cheese” and conventional cheese samples produced throughout the same shift were collected and kept under refrigeration conditions until laboratory analysis in order to compare the production systems. The physico-chemical analysis revealed higher amounts of minerals (2.8 to 10.7% Ca; 2.8 to 9.5% P; 12.3% to double the amount of Fe, p < 0.001) and polyunsaturated fatty acids (+5.6 to +13.7%), in mountain cheeses versus the conventionally processed ones. Also, the sanogenic indices had higher values in the “Mountain cheese”, such as the polyunsaturation index (+4.3 to 7.8%) and hypocholesterolic/hypercholesterolic fatty acid ratio (+1.8 to 3.7%), while the atherogenic index and the thrombogenic index had lower values (−1.9 to −4.3%) compared to the conventionally produced cheese, thus revealing healthier properties for consumers. The Enterobacteriaceae family species were identified in “Mountain cheese”, while they were absent from conventionally processed cheese, knowing the raw matter milk is thermally treated at ultra-high temperatures in the latter ones. In the “Mountain cheese”, such microorganisms were found within the safety regulation limits and contributed to providing flavor, taste, color, and specific texture, making it superior in terms of sensorial quality compared to the conventionally produced cheese.

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Section: Content Of Calcium Phosphorus Ironsupporting

confidence: 85%

Section: Microbiological Assessmentmentioning

confidence: 99%