Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese
Two groups of twenty milking Mediterranean buffalo cows were fed two diets, with the same energy and protein content, based on Italian ryegrass hay (diet G1) and Italian ryegrass hay silage (diet G2). Presumptive lactobacilli and lactococci were determined on milk, curd and mozzarella cheese, collec...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2010-02-01
|
Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1038 |
id |
doaj-77837087ef74478ab74bb265cb05c117 |
---|---|
record_format |
Article |
spelling |
doaj-77837087ef74478ab74bb265cb05c1172020-11-25T01:01:08ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-02-0162s52452710.4081/ijas.2007.s2.524Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheeseF.P. CuscunàA. ChiariottiS. AntonelliB. FerriF. GrandoniS. PuppoTwo groups of twenty milking Mediterranean buffalo cows were fed two diets, with the same energy and protein content, based on Italian ryegrass hay (diet G1) and Italian ryegrass hay silage (diet G2). Presumptive lactobacilli and lactococci were determined on milk, curd and mozzarella cheese, collected at 30, 60, 90 days from the beginning of the trial. Milk and mozzarella cheese at 30, 60, 90 days showed significantly higher microbial counts in diet G2 with respect to diet G1, apart from lactococci in milk at 90 days. For curd at 30, 60, 90 days the numbers of lactobacilli and lactococci in diet G1 were significantly higher with respect to diet G2, apart from lactococci at 30 days. Genetic analysis by 16S rDNA characterization of colonies, randomly isolated, showed in diet G2 also the presence of not lactic species. Probably Italian ryegrass hay silage, present in diet G2, could bring bacteria in the environment and consequently in the milk that are detrimental for the proper growing of lactic microflora in the curd and that are resistant to the high temperature used in the mozzarella cheese making process.http://www.aspajournal.it/index.php/ijas/article/view/1038Buffalo milk, Mozzarella cheese, Microbiology, Mediterranean forages |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
F.P. Cuscunà A. Chiariotti S. Antonelli B. Ferri F. Grandoni S. Puppo |
spellingShingle |
F.P. Cuscunà A. Chiariotti S. Antonelli B. Ferri F. Grandoni S. Puppo Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese Italian Journal of Animal Science Buffalo milk, Mozzarella cheese, Microbiology, Mediterranean forages |
author_facet |
F.P. Cuscunà A. Chiariotti S. Antonelli B. Ferri F. Grandoni S. Puppo |
author_sort |
F.P. Cuscunà |
title |
Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
title_short |
Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
title_full |
Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
title_fullStr |
Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
title_full_unstemmed |
Comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
title_sort |
comparison between two hay based diets in buffalo nutrition: microbiological characteristics of milk, curd and mozzarella cheese |
publisher |
Taylor & Francis Group |
series |
Italian Journal of Animal Science |
issn |
1594-4077 1828-051X |
publishDate |
2010-02-01 |
description |
Two groups of twenty milking Mediterranean buffalo cows were fed two diets, with the same energy and protein content, based on Italian ryegrass hay (diet G1) and Italian ryegrass hay silage (diet G2). Presumptive lactobacilli and lactococci were determined on milk, curd and mozzarella cheese, collected at 30, 60, 90 days from the beginning of the trial. Milk and mozzarella cheese at 30, 60, 90 days showed significantly higher microbial counts in diet G2 with respect to diet G1, apart from lactococci in milk at 90 days. For curd at 30, 60, 90 days the numbers of lactobacilli and lactococci in diet G1 were significantly higher with respect to diet G2, apart from lactococci at 30 days. Genetic analysis by 16S rDNA characterization of colonies, randomly isolated, showed in diet G2 also the presence of not lactic species. Probably Italian ryegrass hay silage, present in diet G2, could bring bacteria in the environment and consequently in the milk that are detrimental for the proper growing of lactic microflora in the curd and that are resistant to the high temperature used in the mozzarella cheese making process. |
topic |
Buffalo milk, Mozzarella cheese, Microbiology, Mediterranean forages |
url |
http://www.aspajournal.it/index.php/ijas/article/view/1038 |
work_keys_str_mv |
AT fpcuscuna comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese AT achiariotti comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese AT santonelli comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese AT bferri comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese AT fgrandoni comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese AT spuppo comparisonbetweentwohaybaseddietsinbuffalonutritionmicrobiologicalcharacteristicsofmilkcurdandmozzarellacheese |
_version_ |
1725210626890924032 |