Caratteristiche qualitative del latte e del formaggio Caciocavallo nella razza bovina Podolica

Introduction: In recent years the Podolica cattle has increased the demand for dairy products: milk and Caciocavallo cheese are highly appreciated by consumers. In order to high quality product the Podolica breed is a growing interest, it has produces in southern Italian regions as Basilicata. Caciocavallo Silano DOP is one of the 400 cheese varieties produced in Italy, it's produced from "pasta filata". Aim: Aim of the study was analyzed chemical and technological aspects of Podolica milk, moreover fatty acid composition of Caciocavallo cheese was carried out. Materials and methods: The trial was conducted in three farms in province of Potenza, Italy, during two seasons. In winter season when animals were reared in stable and in spring-summer season when cows were reared in outdoor system. During two experimental period milk was sampled from cows in each farm. Samples were analyzed for chemical and technological aspects. The whole of the milk derived from the different farms, during two periods, were used for processing dairy to obtain Caciocavallo Silano DOP cheese in a local dairy. The variance analysis according t-Student test was used to assess statistical differences. Results and discussion: The grazing system during spring and summer improved total fat in milk sampled and increased cheese yield. No difference was observed for technological characteristics, results showed acceptable values in all farms for both farming systems. The fatty acid composition of cheese showed difference in saturated class, mainly for palmitic acid as evinced for stable group that received integration of concentrate. Monounsaturated fatty acid has highlighted significant differences between the experimental groups. Oleic acid C18:1c9 contributes most to the increase of the other also to the total of unsaturated fatty acids. Statistical difference was found for ALA (α-Linolenic acid) a member of the group of essential fatty acids that must be acquired through diet. Conclusion: Different rearing systems led to an improvement of the fat content in the milk and greater cheese yield processing. Pasture group showed a better dietary composition ad showed favorable content specially for ALA. There is some evidence ALA consumption might have a slight preventative effect against cardiovascular diseases. These aspects represented better nutritional quality aspect of Caciocavallo cheese and an economic advantage for breeders