Typicity and biodiversity of goat and sheep milk products

Small Ruminant Research

Volumn 68, Issue 1-2, 2007, Pages 221-231

  Scintu, M F ^a   Piredda, G ^a  

^a Istituto Zootecnico e Caseario Per la Sardegna   (Italy)

Author keywords

Biodiversity; Goat cheese; Goat milk; Sheep cheese; Sheep milk; Typical products

Indexed keywords

ANIMALIA; CAPRA HIRCUS; CYNARA CARDUNCULUS; OVIS ARIES; WITHANIA COAGULANS;

EID: 33846815203     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2006.09.005     Document Type: Article

References (75)

1. Addis M., Cabiddu A., Pinna G., Decandia M., Piredda G., Pirisi A., and Molle G. Milk and cheese fatty acid composition of sheep fed different Mediterranean forages with particular reference to conjugated linoleic acid (CLA) cis-9, trans-11. J. Dairy Sci. 88 (2005) 3443-3454
2. Addis M., Piredda G., Pes M., and Pirisi A. Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese. Int. Dairy J. 15 (2005) 563-569
3. Addis M., Pirisi A., Di Salvo R., Podda F., and Piredda G. The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese. Int. Dairy J. 15 (2005) 1271-1278
4. Amigo L., Recio I., and Ramos M. Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk-a review. Int. Dairy J. 10 (2000) 135-149
5. Arrizza S. Caratteristiche microbiologiche dello scotta-fermento (microbiological characteristics of scotta-fermento). Sci. Tech. Latt. Cas. 23 (1972) 226-230
6. Barroso M. Traditional (artisanal) products. IDF Symposium on: The Future of the Sheep and Goat Dairy Sectors. Zaragoza, Spain (2005) 74-80 (Special issue of the International Dairy Federation 0501/Part 2)
7. Bevilacqua C., Ferranti P., Garro G., Veltri C., Lagonigro R., Leroux C., Pietrola E., Addeo F., Pilla F., Chianese L., and Martin P. Interallelic recombination is probably responsible for the occurrence of a new alpha(s1)-casein variant found in the goat species. Eur. J. Biochem. 269 (2002) 1293-1303
8. Bintsis T., Vafopoulou-Mastrojiannak A., Litopoulou-Tzanetak E., and Robinson R.K. Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine. J. Appl. Microbiol. 95 (2003) 68-77
9. Bottazzi V., and Ledda A. Microbiologia del formaggio Pecorino Romano. Nota I. Studio sulla microflora dello scottafermento usato nella produzione del Pecorino Romano (microbiology of "Pecorino Romano" sheep's milk cheese. Part I. Study on the microflora of the scotta-fermento used in the production of the Pecorino Romano). Annali di Microbiologia ed Enzimologia 17 (1967) 41-53
10. s2 casein polymorphism). Genet. Sel. E 16 (1984) 157-176
11. Boyazoglu J., and Hatziminaoglou Y. Livestock genetic resources and production systems: a Mediterranean overview Arch. Latino Am. Prod. Anim. 10 (2002) 62-67
12. Cabiddu A., Carta G., Molle G., Decandia M., Addis M., Piredda G., Delogu A., Pirisi A., Lai V., Cera V., Taras L., Lallai C., and Banni S. Relationship between feeding regimen and content of conjugated linolenic acid in sheep milk and cheese. Options Mediterranéennes 67 (2005) 171-175
13. Carta A., Piredda G., Addis M., Cabiddu A., Fiori M., Leroux C., and Barillet F. Fatty acid composition of sheep milk from a backcross Sarda x Lacaune resource population: preliminary QTL detection for CLA content. Options Mediterranéennes 55 (2002) 107-113
14. Casabianca F., Sylvander B., Noël Y., Béranger C., Coulon J.B., and Roncin F. Terroir et typicité: two protected designation of origin key-concepts, test for scientific and operational definition. Communication for the International Symposium "Territoires et enjeux du développement régional". Lyon (Mars 2005). http://www.inra.fr/rhone-alpes/symposium available at http://www.inra.fr/rhone-alpes/symposium
15. Casado Salinas C., and Wolfz B. European legislation on protected geographical indications (PGI) and protected designation of origin (PDO): special reference to the Eu registred PDO/PGI sheep and goat cheeses. IDF Symposium on: The Future of the Sheep and Goat Dairy Sectors. Zaragoza, Spain (2005) 81-89 (Special issue of the International Dairy Federation 0501/Part 2)
16. Casalta E., Cachenaut J.M., Aubert C., Dufrene F., Noël Y., and Beuvier E. Application of specific starters for the manufacture of Venaco cheese. Lait 85 (2005) 205-222
17. Chávarri F., Bustamante A.M., Santisteban A., Virto M., Barrón L.J.R., and De Renobales M. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year. J. Dairy Sci. 82 (1999) 885-890
18. Chianese L., Garro G., Addeo F., Lopez-Gàlvez G., and Ramos M. Discovery of an ovine αs2-casein variant. J. Dairy Res. 60 (1993) 485-493
19. Chianese L., Garro G., Ferranti P., Malorni A., Addeo F., Rabasco A., and Molina Pons P. Discrete phosphorylation generates the electrophoretic heterogeneity of ovine β-casein. J. Dairy Res. 62 (1995) 89-100
20. Chianese L., Garro G., Mauriello R., Laezza P., Ferranti P.N., and Addeo F. Occurrence of five αs1-casein variants in ovine milk. J. Dairy Res. 63 (1996) 49-59
21. Chilliard Y., Ferlay A., Rouel J., and Lamberet G. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J. Dairy Sci. 86 (2003) 1751-1770
22. Council Regulation (EEC) no. 2081/92, 1992. Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. OJL208 24.07.1992. Luxembourg.
23. Council Regulation (EC) no. 870/2004 and Council Regulation (EC) N(870/2004 of 24 Avril, Council Regulation (EC) n 870/2004, Council Regulation (EC) N° 870/2004 of 24 Avril 2004 establishing a Community programme on the conservation, characterisation, collection and utilisation of genetic resources in agriculture and repealing Regulation (EC) No 1467/94. OJL162/18 30.04.2004. Luxembourg.
24. s1-casein variants on the cheese yield and sensorial characteristics in cheese). Lait 76 (1996) 217-241
25. Drakoularakou A.P., Kehagias C., Karakanas P.N., Koulouris S., and Timbis D. Study of the growth of Lactobacillus acidophilus in bovine, ovine and caprine milk. Int. J. Dairy Technol. 56 (2003) 59-61
26. Dubeuf J.P., and Le Jaouen J.C. The sheep and goat dairy sector in the European union: present situation and stake for future. IDF Symposium on: The Future of the Sheep and Goat Dairy Sectors. Zaragoza, Spain (2004) 1-6 (Special Issue of the International Dairy Federation 0501/Part 1)
27. Fernandez-Salguero J., and Sanjuan E. Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese. J. Food Chem. 64 (1999) 177-183
28. Flamant J.C. Les systèmes d'élevage méditerranéennes dans leurs rapports aux systèmes céréaliers: diversité et évolution (the Mediterranean breeding systems in relation to the cereal systems: diversity and evolution). In: Guessous F., Kabbali A., and Narjisse H. (Eds). Livestock in the Mediterranean Cereal Production Systems vol. 49 (1992), EAAP publication, Wageningen 30-49
29. Freitas C., and Malcata F.X. Microbiology and biochemistry of cheeses with appellation d'origine protegée and manufactured in the Iberian peninsula from ovine and caprine milks. J. Dairy Sci. 83 (2002) 584-602
30. Freitas C., Pintado A.E., Pintado M.E., and Malcata F.X. Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese. Eur. Food Res. Technol. 209 (1999) 434-438
31. Gaya P., Babín M., Medina M., and Nuñez M. Diversity among lactococci isolated from ewes' raw milk and cheese. J. Appl. Microbiol. 87 (1999) 849-855
32. Gómez-Ruiz J.A., Ballesteros C., González Viñas M.A., Cabezas L., and Martínez-Castro I. Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times. Lait 82 (2002) 613-628
33. Gonzales J., Mas M., Tabla R., Moriche J., Roa I., Rebollo B.J.E., and Cáceres P. Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses. Lait 83 (2003) 193-202
34. Grappin R., and Beuvier E. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese: a review. Int. Dairy J. 7 (1997) 751-761
35. Griinary J.M., and Bauman D.E. Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants. In: Yurawecz M.P., Mossoba M.M., Kramer J.K.G., Pariza M.W., and Nelson G.L. (Eds). Advances in Conjugated Linoleic Acid Research vol. 1 (1999), Am. Oil Chem. Soc. Press, Champaign, IL 180-200
36. Grosclaude F., and Martin P. Casein polymorphisms in the goat. IDF Seminar 'Milk Protein Polymorphism II'. Int. Dairy Federation, Palmerston North, New Zealand (1997) 241-253
37. s1-casein polymorphism, its effect, its evolution). INRA Prod. Anim. 7 (1994) 3-19
38. Ha J.K., and Lindsay R.C. Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases. J. Dairy Sci. 76 (1993) 677-690
39. s1-casein alleles A and F to the goat flavour: cheese making with exchange of protein and fat). Lait 76 (1996) 349-361
40. Larráyoz P., Martínez M.T., Barrón L.J.R., Torre P., and Barcina Y. The evolution of free fatty acids during the ripening of Idiazabal cheese: influence of rennet type. Food Res. Technol. 210 (1999) 9-12
41. Ledda A. Microbiologia del formaggio Pecorino Romano. Nota II. Caratteri fisiologici di lattobacilli termofili isolati da scotta-fermento (microbiology of "Romano" sheep's milk cheese. Part II. Physiologic characteristics of thermophilic lactobacilli isolated from scotta-fermento). Sci. Tech. Latt. Cas. 20 (1969) 305-314
42. Le Jaouen, J.C., Dubeuf, J.-P., Rubino, R., 2001. Production system within the EU specification for PDO goat and sheep cheese. In: Rubino, R., Morand-Fehr, P. (Eds.). Production Systems and Product Quality in Sheep and Goats. Zaragoza (Spain): CIHEAM-IAMZ, 2001, p. 81-92. (options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 46).
43. Macedo A.C., Costa M.L., and Malcata F.X. Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location. Int. Dairy J. 6 (1996) 79-94
44. Macedo A.C., Malcata F.X., and Hogg T.A. Microbiological profile in Serra ewes' cheese during ripening. J. Appl. Bacteriol. 79 (1995) 1-11
45. Macedo A.C., Malcata X.F., and Ollvelra C.J. The technology, chemistry and microbiology of Serra Cheese: a review. J. Dairy. Sci. 76 (1993) 1725-1739
46. Macedo A.C., Tavares T.G., and Malcata F.X. Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese. Food Microbiol. 21 (2004) 233-240
47. Mannu L., Comunian R., and Scintu M.F. Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening. Int. Dairy J. 10 (2000) 383-389
48. Mannu L., Paba A., Pes M., and Scintu M.F. Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese. J. Appl. Microbiol. 89 (2000) 191-197
49. Mannu L., Paba A., Pes M., Floris R., Scintu M.F., and Morelli L. Strain typing among enterococci isolated from home-made Pecorino Sardo cheese. FEMS Microbiol. Lett. 170 (1999) 25-30
50. Mannu L., Riu G., Comunian R., Fozzi M.C., and Scintu M.F. Lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes' milk cheese: PCR-identification and evolution during ripening. Int. Dairy J. 12 (2002) 17-26
51. Medina R., Katz M., Gonzalez S., and Oliver G. Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina. J. Food Procte. 64 (2001) 559-563
52. Nájera A., Barron L.J.R., and Barcina Y. Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking. J. Dairy Res. 61 (1994) 281-288
53. Nikolaou E., Tzanetak N., Litopoulou-Tzanetaki E., and Robinson R.K. Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk during ripening. Int. J. Dairy Technol. 55 (2002) 12-17
54. Nunez M., Fernandez Del Pozo B., Rodriguez-Marin M.A., Gaya P., and Medina M. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. J. Dairy Res. 58 (1991) 511-519
55. Ortigosa M., Torre P., and Izco J.M. Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese. J. Dairy Sci. 84 (2001) 1320-1330
56. Perez Elortondo F.J., Aldamiz Echobarria P., Albisu M., and Barcina Y. Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese. Int. Dairy J. 8 (1998) 725-732
57. Pettinau M., Nuvoli G., Podda F., and Ledda A. Influenza del metodo di preparazione del caglio d'agnello sulla conservazione delle sue proprietà coagulanti, proteolitiche e lipolitiche. Sci. Tec. (preparation methods and clotting, proteolytic and lipolytic activities preservation of lamb-rennet). Sci. Tech. Latt. Cas. 28 (1977) 101-114
58. Piredda G., and Addis M. Influenza dell'alimentazione sulle caratteristiche enzimatiche del caglio in pasta d'agnello (diet influence on enzymatic activities in lamb rennet paste). Sci. Tech. Latt. Cas. 49 (1998) 129-138
59. Piredda G., and Pirisi A. Detailed composition of sheep and goats milk and antimicrobial substances. IDF Symposium on: The Future of the Sheep and Goat Dairy Sectors. Zaragoza, Spain (2005) 110-116 (Special issue of the International Dairy Federation 0501/Part 3)
60. Pirisi A., Piredda G., Fraghì A., Papoff C.M., and Chianese L. Influence of sheep AA, CC and DD αs1-casein variants on milk composition and cheese yield. Proceedings of IDF Seminar on "Milk Protein Polymorphism". Palmerston North, New Zealand (1997) 254-258
61. Pirisi A., Piredda G., Papoff C.M., Di Salvo R., Pintus S., Garro G., Ferranti P., and Chianese L. Effect of sheep αs1-casein CC, CD and DD genotypes on milk composition and cheese-making properties. J. Dairy Res. 66 (1999) 409-419
62. s1 caprine sur les caractéristiques physico-chimiques et technologiques du lait (influence of genetic polymorphism of caprine (s1 casein on the physicochemical and technological characteristics of milk). Lait 73 (1993) 549-557
63. Ricordeau G., and Moquot G. Influence des variations saisonnières de la composition du lait de chèvre sur le rendement en fromage: conséquences pratiques pour la sélection (influence of the goat's milk composition seasonal variations on the cheese yield: practical consequences for the selection). Ann. Zootech. 16 (1967) 165-181
64. Roseiro L.B., Gómez-Ruiz J.A., García-Risco M., and Molina E. Vegetable coagulant (Cynara cardunculus) use evidenced by capillary electrophoresis permits PDO Serpa cheese authentication. Lait 83 (2003) 343-350
65. Scintu M.F., Mannu L., and Caria A. Presence of spores of clostridium spp in ewes' raw milk. IDF Symposium on: The Future of the Sheep and Goat Dairy Sectors. Zaragoza, Spain (2004) 187 (Special issue of the International Dairy Federation 0501/Part 3)
66. Scintu, M.F., Mannu, L., Sanna, S., Ledda, A., 1998. Biodiversità di batteri lattici e enterococchi isolati da scotta-innesto e da prodotti tradizionali di latte di pecora e di capra (biodiversity of lactic acid bacteria and enterococci isolated from natural whey starter and traditional ewe's and goat's dairy products). IV Congresso Nazionale biodiversità: Germoplasma locale e sua valorizzazione Alghero 8-11. Editor Carlo Delfino, Sassari, pp. 967-970.
67. Sousa M.J., and Malcata F.X. Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese. J. Agric. Food Chem. 45 (1997) 74-81
68. Suzzi G., Caruso M., Gardin F., Lombardi A., Vannin L., Guerzoni M.E., Andrighetto C., and Lanorte M.T. A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). J. Appl. Microbiol. 89 (2000) 267-274
69. Tormo H., and Taillez P. Contribution d'un levain naturel à la specificitè des fromages fermiers de chevre (contribution of a natural starter to the specificity of home-made goat's cheeses). Proceedings International Conference on Goats. Tours-Poitiers, France (2000) 583-586
70. Tzanetakis N., and Litopoulou-Tzanetaki E. Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewes' milk. J. Dairy Sci. 75 (1992) 1389-1393
71. Vassal L., Delacroix-Buchet A., and Bouillon J. Influence des variants AA, EE et FF de la caséine αs1 caprine sur le rendement fromager et les caractéristiques sensorielles de fromages traditionnels: premières observations (influence of AA, EE and FF variants of caprine αs1 casein on the cheese yield and the sensory traditional cheese characteristics: first observations). Lait 74 (1994) 89-103
72. Veríssimo P., Esteves C., Faro C., and June E. The vegetable rennet of Cynara cardunculus L. contains two proteinases with chymosin and pepsin-like specificities. Biotechnol. Lett. 17 (1995) 621-626
73. Wilson E.O. In: Wilson E.O. (Ed). The BioDiversity (1988), National Academies Press, Washington, DC
74. Woo A.H., and Lindsay R.C. Concentrations of major free fatty acids and flavors development in Italian cheese varieties. J. Dairy Sci. 67 (1984) 960-968
75. Xanthopoulos V., Hatzikamari M., Adamidis T., Tsakalido E., Tzanetakis N., and Litopoulou-Tzanetaki E. Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening. J. Appl. Microbiol. 88 (2000) 1056-1064