Panedda is a traditional Sardinian food product. It is fresh pasta filata cheese made from cow’s milk, either raw or heat treated. The aim of this work was to acquire data on traditional cheesemaking process and microbiological profile of Panedda. In 3 dairies located in Monte Acuto area samples from 2 batches were collected during the whole cheesmaking process. Samples of raw milk, curd, acidified curd, pasta filata, and finished product after 7 and 20 days of ripening were collected and microbiologically analyzed. The results showed good hygienic quality in the finished product at 7 days and a decrease of coliforms, E. coli and coagulase-positive Stafilococci was observed during the further ripening. No pathogenic microorganisms were found in all the samples. Among Lactic Acid Bacteria rod-shaped forms were the most prevalent microflora and Enterococci reached levels of about 6 log cfu/g. The results of this study showed satisfactory hygienic characteristics of Panedda and will be useful to preserve traditional cheesemaking process.

CARATTERIZZAZIONE DI “SA PANEDDA” FORMAGGIO TRADIZIONALE A PASTA FILATA DEL MONTE ACUTO / Terrosu, G; ROSA M., N; Scarano, Christian; Cossu, F; Tedde, T; Satta, G; Fadda, A.. - In: RIVISTA DELL'ASSOCIAZIONE ITALIANA DEI VETERINARI IGIENISTI. - ISSN 1974-8620. - (2008).

CARATTERIZZAZIONE DI “SA PANEDDA” FORMAGGIO TRADIZIONALE A PASTA FILATA DEL MONTE ACUTO

SCARANO, Christian;
2008

Abstract

Panedda is a traditional Sardinian food product. It is fresh pasta filata cheese made from cow’s milk, either raw or heat treated. The aim of this work was to acquire data on traditional cheesemaking process and microbiological profile of Panedda. In 3 dairies located in Monte Acuto area samples from 2 batches were collected during the whole cheesmaking process. Samples of raw milk, curd, acidified curd, pasta filata, and finished product after 7 and 20 days of ripening were collected and microbiologically analyzed. The results showed good hygienic quality in the finished product at 7 days and a decrease of coliforms, E. coli and coagulase-positive Stafilococci was observed during the further ripening. No pathogenic microorganisms were found in all the samples. Among Lactic Acid Bacteria rod-shaped forms were the most prevalent microflora and Enterococci reached levels of about 6 log cfu/g. The results of this study showed satisfactory hygienic characteristics of Panedda and will be useful to preserve traditional cheesemaking process.
CARATTERIZZAZIONE DI “SA PANEDDA” FORMAGGIO TRADIZIONALE A PASTA FILATA DEL MONTE ACUTO / Terrosu, G; ROSA M., N; Scarano, Christian; Cossu, F; Tedde, T; Satta, G; Fadda, A.. - In: RIVISTA DELL'ASSOCIAZIONE ITALIANA DEI VETERINARI IGIENISTI. - ISSN 1974-8620. - (2008).
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/78974
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