Version 1
: Received: 14 September 2024 / Approved: 16 September 2024 / Online: 16 September 2024 (15:30:37 CEST)
How to cite:
Litrenta, F.; Cincotta, F.; Russo, N.; Cavallo, C.; Amato, A.; Lopreiato, V.; Merlino, M.; Verzera, A.; Randazzo, C. L.; Liotta, L. Improving the Sustainability of Caciocavallo Ragusano Cheese Production and Enhancing Its Role on Consumer Health and Liking. Preprints2024, 2024091251. https://doi.org/10.20944/preprints202409.1251.v1
Litrenta, F.; Cincotta, F.; Russo, N.; Cavallo, C.; Amato, A.; Lopreiato, V.; Merlino, M.; Verzera, A.; Randazzo, C. L.; Liotta, L. Improving the Sustainability of Caciocavallo Ragusano Cheese Production and Enhancing Its Role on Consumer Health and Liking. Preprints 2024, 2024091251. https://doi.org/10.20944/preprints202409.1251.v1
Litrenta, F.; Cincotta, F.; Russo, N.; Cavallo, C.; Amato, A.; Lopreiato, V.; Merlino, M.; Verzera, A.; Randazzo, C. L.; Liotta, L. Improving the Sustainability of Caciocavallo Ragusano Cheese Production and Enhancing Its Role on Consumer Health and Liking. Preprints2024, 2024091251. https://doi.org/10.20944/preprints202409.1251.v1
APA Style
Litrenta, F., Cincotta, F., Russo, N., Cavallo, C., Amato, A., Lopreiato, V., Merlino, M., Verzera, A., Randazzo, C. L., & Liotta, L. (2024). Improving the Sustainability of Caciocavallo Ragusano Cheese Production and Enhancing Its Role on Consumer Health and Liking. Preprints. https://doi.org/10.20944/preprints202409.1251.v1
Chicago/Turabian Style
Litrenta, F., Cinzia Lucia Randazzo and Luigi Liotta. 2024 "Improving the Sustainability of Caciocavallo Ragusano Cheese Production and Enhancing Its Role on Consumer Health and Liking" Preprints. https://doi.org/10.20944/preprints202409.1251.v1
Abstract
In this study, Caciocavallo Ragusano, a typical cheese produced in Sicily Island (Italy), was ob-tained from milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respec-tively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese showed greater (p < 0.05) MUFA and PUFA and polyphenols content, and lower SFA content than CTR cheese. Microbiological analyses revealed the absence of Salmonella, Listeria monocytogenes, Escherichia coli, and E. coli O157, and no significant differences in the vi-able counts of the remaining microbial groups analyzed, between samples. Thermophilic lacto-cocci were more prevalent in ECO cheese. The implementation of culture-independent method, such as PCR-DGGE analyses, revealed the presence of a more diverse microbial population in both cheeses. Regarding the volatile compounds profile, long-chain free fatty acids were more abundant in the ECO cheese resulting in a healthier free fatty acid profile. This study also showed that, especially for their appearance and taste, the consumers mostly appreciated the ECO cheese. Results showed that using enriched olive cake could enhance the sustainability and the quality of Ragusano cheese, improving not only the health of the consumers but also positively influencing tastes and acceptability.
Keywords
Cheese fatty acids, polyphenols, sustainability, consumer health
Subject
Public Health and Healthcare, Public Health and Health Services
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
