La filiera del “Latte Nobile” in Piemonte: caratteristiche delle aziende zootecniche e qualità nutraceutica e sensoriale del prodotto (original) (raw)

2014

Abstract

ABSTRACT The chain of "Noble Milk" in Piedmont: livestock farms characteristics and nutraceutical and sensory quality of the product  The project "Làit Real - High quality drinking milk (Latte Nobile) to improve the competitiveness of mountain dairy farms" is funded by Regione Piemonte under the Rural Development Programme 2007-2013. Its primary objective is to define the Production Regulations for drinking milk produced by cows mainly fed with local fresh grass and hay. The experimental trials set up within the project aim at obtaining data on all stages of the production chain, from the characteristics of the forage resources to those of the herds, up to the chemical, microbiological and sensory qualities of milk. Four farms, located in the provinces of Torino and Vercelli, are involved in the project. In these farms 15 to 35 lactating cows are bred; the cows belong to Valdostana Pezzata Rossa, Grigio Alpina, Bruna Alpina, Montbéliarde and Abondance breeds and yield, on average, 4500 to 6000 kg per lactation. The cows are predominantly fed with hay in winter and fresh grass from alpine pastures in summer; in spring and autumn the animal diet includes both hay and fresh grass from the lowlands. Festuca gr. rubra and Agrostis tenuis, Bromus erectus, and Brachypodium rupestre are the three most abundant vegetation types identified at farm level (32%, 15% and 13% of the total area, respectively), with an average pastoral value of 31. The “noble milk” has high nutraceutical value and it is healthier if compared to milk available at piedmontese retail market: the ratio of polyunsaturated fatty acids of the series 6 and 3 is less than 2 throughout the course of the year, and the concentration of total conjugated linoleic acid (CLA) isomers reaches, in summer, the average value of 1.35 g 100g-1 of fat. Sensory evaluation of milk (untrained panel) and fresh cheese (trained panel) showed that “noble” dairy products are clearly distinguishable and preferred than analogous products purchased at retail market.

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