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Related Experiment Videos

Producing specific milks for speciality cheeses.

G Bertoni1, L Calamari, M G Maianti

  • 1Istituto di Zootecnica, Facoltà di Agraria, Universitá Cattolica S. Cuore, Piacenza, Italy. bertoni@pc.unicatt.it

The Proceedings of the Nutrition Society
|October 30, 2001
PubMed
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Protected Denomination of Origin (PDO) cheeses rely on specific raw milk qualities and traditional cheesemaking. These unique characteristics, influenced by genetics, feeding, and environment, are crucial for authentic PDO cheese flavor and cannot be replicated elsewhere.

Area of Science:

  • Dairy Science
  • Food Technology
  • Agricultural Science

Background:

  • Protected Denomination of Origin (PDO) cheeses possess unique sensory traits derived from specific raw milk and traditional cheesemaking processes.
  • The distinctiveness of PDO cheese is attributed to milk features linked to animal production systems and the interaction of milk with specific ripening environments and cheesemaking technologies.

Purpose of the Study:

  • To elucidate the critical factors contributing to the unique quality and typicality of Protected Denomination of Origin (PDO) cheeses.
  • To highlight the importance of raw milk characteristics and traditional processing in achieving the specific sensory profiles of PDO cheeses.

Main Methods:

  • Analysis of factors influencing raw milk composition, including species, breed, pedoclimatic conditions, animal management, and feeding practices.

Related Experiment Videos

  • Examination of milk treatments, processing techniques, and ripening procedures in the context of traditional PDO cheesemaking.
  • Review of the role of genetics, lactation stage, season, climate, and animal health in determining milk suitability for PDO cheese production.

    • Main Results:

    • Specific raw milk characteristics, such as high protein and fat content, appropriate fatty acid composition, and desirable microflora, are essential for successful PDO cheese production.
    • Local feeds contribute unique chemical flavors to the milk, enhancing the typicality of PDO cheeses.
    • The combination of specific milk properties and traditional cheesemaking technology, adapted to local environmental conditions, is key to the authenticity and success of PDO cheeses.

    Conclusions:

    • The authenticity and sensory characteristics of PDO cheeses are intrinsically linked to the specific qualities of raw milk, influenced by a multitude of factors from farm to processing.
    • Traditional cheesemaking practices, combined with modern technological adaptations, are vital for preserving the specificity, originality, and authenticity of PDO cheeses.
    • Producer Associations play a role in regulating factors that ensure milk suitability for PDO cheese transformation, safeguarding product integrity.