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|Autori: ||Romanzin, Alberto|
|Supervisore afferente all'Università: ||BOVOLENTA, STEFANO|
|Centro di ricerca: ||DIPARTIMENTO SCIENZE AGRARIE E AMBIENTALI - DISA|
|Titolo: ||A research to support an alpine monobreed cheese
Montasio PDO-PDM “Solo di Pezzata Rossa Italiana”|
|Abstract (in inglese): ||The thesis work has allowed to create the scientific and technical context for the production of cheese Montasio PDO-PDM “Solo di Pezzata Rossa Italiana” and to study the variability range of the product.
The first part of the thesis consists on a bibliographical research which describes the situation of dairy farming on the Alps and the main factors affecting the quality of the labelled cheese.
The second part of the work consists in an evaluation of the potential production context of Montasio PDO-PDM monobreed, based on a farm surveys.
The third part is essentially composed of three scientific papers. A first experiment was aimed to assess the variability range of the qualitative characteristics of Montasio PDO cheese, made from milk of Italian Simmental cows (grazing on high altitude pasture or kept indoor and fed a hay-based diet) in two periods (early July and late August) and ripened two or six months. Pasture-derived milk and cheese presented higher fat and lower protein content than hay-derived ones. Rearing systems also affected cheese colour and some textural parameters. In addition, it showed lower level of total saturated fatty acids, and higher level of mono and polyunsaturated fatty acids than hay cheeses. Consumers perceived the difference of cheeses in terms of colour and holes, but they expressed a similar overall liking. More limited effects of period and ripening time were observed.
A second work was aimed to assess whether the information about production system (cow breed and rearing system) may modify the consumer liking of cheese. A traditional Montasio “Solo di Pezzata Rossa Italiana” and a pasture-derived Montasio monobreed were analyzed. A consumer test was carried out in two sessions. In the first, both cheeses were tasted by consumers in blind condition (Perceived liking). Then they were asked to read information about the production system and to give their liking expectation (Expected liking). In the second session, the same consumers tasted cheeses with linked information (Actual liking). Despite the similar Perceived liking average score, it was possible to identifying consumers’ clusters with differential liking for the two types of Montasio PDO, that were characterized by different physico-chemical properties. Consumers express a high expectation for Montasio monobreed and even more for pasture cheese. The Actual liking of Montasio monobreed was similar and not different from the Expected liking (complete assimilation of information about breed). For pasture cheese the assimilation was complete for consumers who have expressed a positive Perceived liking for it, at least twice as much than other cheese. For the rest of consumers, both information and intrinsic properties played a significant role in Actual liking of cheese.
A third trial was aimed to characterize the volatile fraction and the sensory properties of Montasio cheese produced from milk of Italian Simmental cows grazing on alpine pastures. Seventy two cows grazing on two alpine pastures, that differ for botanical composition, receiving two different levels of supplement. Sixty-two volatile compounds, including alcohols, aldehydes, ketones, esters, hydrocarbons, organic acids, phenolic compounds, monoterpenes, sesquiterpenes, sulfur compounds, and others volatiles were detected. The trained assessors described the experimental cheeses with an intense color, a small and evenly distributed eyes, an intense odour and flavour of milk - sour milk and cow and a tender and creamy texture. No effect was recorded for the supplement level. Pasture type has an effect on the volatile fraction, allowing to distinguish the cheeses, without evident effects on the organoleptic perception of assessors.
In general, this thesis is proposed as a scientific support for the valorization of the product along all the chain, from the effect of production techniques on the intrinsic quality of product to its promotion through the assessment of the positive externalities of mountain farms.|
|Parole chiave: ||Montasio cheese; Simmental cow; monobreed product; mountain product; alpine pasture; cheese quality; sensory properties|
|MIUR : ||Settore AGR/19 - Zootecnica Speciale|
|Corso di dottorato: ||Dottorato di ricerca in Scienze e biotecnologie agrarie|
|Ciclo di dottorato: ||26|
|Università di conseguimento titolo: ||Università degli Studi di Udine|
|Luogo di discussione: ||Udine|
|Citazione: ||Romanzin, A. A research to support an alpine monobreed cheese
Montasio PDO-PDM “Solo di Pezzata Rossa Italiana”. (Doctoral Thesis, Università degli Studi di Udine, 2014).|
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