STUDY OF HYGIENIC QUALITY OF BIONDA DELL’ADAMELLO GOAT MILK


Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Abstract Views: 581
PDF: 877
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

The objective of the study was to determine the microbiological and hygienic quality of milk of Bionda dell’Adamello goats. Forty-three samples of bulk untreated goats’ milk and 42 milk-filter samples, obtained from six farms, were analysed. The results showed the absence of Listeria spp. in all the milk and milk-filter samples. Considerable differences were observed in terms of milk hygiene (related to total coliforms, E. coli and plate count at 30°C) as the microbiological quality of the milk from only half (3/6) of the farms resulted satisfactory. This finding provides that the ideal way of using the milk of Bionda dell’Adamello goats is producing cheese matured for more than 60 days, as the typical cheese Fatulì.

1.
Valnegri L, Franzoni M, Peduzzi P, Antoniazzi V, Soncini G. STUDY OF HYGIENIC QUALITY OF BIONDA DELL’ADAMELLO GOAT MILK. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Mar. 28];1(1zero):259-60. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.259

Downloads

Download data is not yet available.

Citations