https://doi.org/10.4081/ijfs.2009.1427

“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY

AIVI - March 2009 - Issue 3
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Casciotta d’Urbino, DOP, risk evaluation.
Abstract Views: 553
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Authors

A. Petruzzelli
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
F. Paolini
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
E. Micci
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
S. Baldassarri
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
C. Benedetti
ASUR Marche ZT 2 Urbino - Dipartimento di Prevenzione - Servizio Veterinario - Igiene degli Alimenti di Origine Animale, .
B. Arduini
ASUR Marche ZT 2 Urbino - Dipartimento di Prevenzione - Servizio Veterinario - Igiene degli Alimenti di Origine Animale, .
E. Bonometti
Istituto Zooprofilattico Sperimentale Lombardia e Emilia Romagna, Sede Brescia, .
G.V. Pezzotti
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
F. Tonucci
Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
The “Casciotta d’Urbino” is a DOP cheese of the Marche region. The aim of this work, was to evaluate the microbiological process-product standards and the sanitary requisites of this typical product. In this study, three processing plants of the Pesaro-Urbino province have been selected; in each one, three batches of product, at different stages of ripening, have been sampled. The results have been elaborated through a software for the linear regression and the standard error calculation. This study has shown the respect of the sanitary requisites and allowed to identify the standard microbial populations of this product. These information are important for the characterization of this product that requires, as many other typical productions, objective evaluation criterions.

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How to Cite

1.
Petruzzelli A, Paolini F, Micci E, Baldassarri S, Benedetti C, Arduini B, Bonometti E, Pezzotti G, Tonucci F. “CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Jul. 23];1(3):67-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.67

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