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...

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Main Authors: F.P. Cuscunà, A. Chiariotti, S. Antonelli, B. Ferri, F. Grandoni, S. Puppo
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
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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
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