DOCSLIB.ORG

Retrospective Study on the Hygienic Quality of Fresh Ricotta Cheeses

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Retrospective Study on the Hygienic Quality of Fresh Ricotta Cheeses Italian Journal of Food Safety 2018; volume 7:6911 Retrospective study on the hygienic quality of fresh ricotta Introduction Correspondence: Maria Luisa Scatassa, cheeses produced in Sicily, Italy Recently, the new trends of life style of Istituto Zooprofilattico Sperimentale della the consumer showed an increasing demand Sicilia “A. Mirri”, Via Gino Marinuzzi 3, 90129 Palermo, Italy. of traditional dairy products manufactured Tel.: +39.091.6565300 - Fax +39.091.6565332. Maria Luisa Scatassa,1 at the small dairy level (Gaglio et al., E-mail: [email protected] Isabella Mancuso,1 Sonia Sciortino,1 2014b). Furthermore, the consumers require Giusi Macaluso,1 Marisa Palmeri,1 foods processed without chemical preserva- Key words: Ricotta cheese; Microbial com- Luigi Arcuri,2 Massimo Todaro,3 tives and characterized by low-fat and high- munity; Lactic acid bacteria; hygienic quality; Cinzia Cardamone1 nutritional values. Ricotta could respond to food safety. the demands of consumers because it is 1Institute for Experimental Veterinary characterized by high quantity of proteins, Medicine of Sicily “A. Mirri”, Palermo; Acknowledgments: The Authors thanks V. low fat and salt content and other important 2Local Health Unit, Palermo; Alio, A. Carrozzo, B. Ducato and G. Oliveri 3 components, which give this product a high for their precious collaboration. Department of Agricultural, Food and nutritional value (Guatemim et al., 2016). Forest Sciences, University of Palermo, Ricotta is a fresh dairy product that has Contributions: the authors contributed equally. Italy soft, grainy, thick, lightly sour taste and pre- sents a white colour. Usually, it can be eaten Conflict of interests: the authors declare no as a soft cheese but in Sicily is more fre- potential conflict of interests quently used as an ingredient in dishes and Abstract Received for publication: 19 July 2017. desserts. The name derived from the Latin Revision received: 12 October 2017. The present work was carried out to word re-cocta, literally recooked or cooked Accepted for publication: 14 October 2017. investigate the microbiological profile of twice. In Sicily it is generally manufactured Sicilian ewes’ ricotta cheeses during fifteen from the ewes’ whey remaining after the This work is licensed under a Creative years of investigations (2002-2016). The production of hard semi-cooked cheese Commons Attribution-NonCommercial 4.0 samples were collected between those con- (Pecorino Siciliano PDO) and fresh cheese International License (CC BY-NC 4.0). ferred to the Istituto Zooprofilattico (Vastedda della valle del Belìce PDO) but Sperimentale della Sicilia (IZSSi) Adelmo ©Copyright M.L. Scatassa et al., 2018 can be produced also with goat, cow and Licensee PAGEPress, Italy Mirri, Palermo (Italy), by the competent buffalo whey milk. Ricotta production tech- Italian Journal of Food Safety 2018; 7:6911 authority during official control, by food nology uses the principle of coagulation and doi:10.4081/ijfs.2018.6911 business operator in HACCP systems and in precipitation of the whey proteins such as research projects. Enterobacteriaceae, globulin and albumin favoured by whey Escherichia coli and coagulase-positive acidification at pH<5.6 and by heating at staphylococci (CPS) were found only in 80-90°C. During the production of Sicilian some samples. Bacillus cereus was detected ewes’ ricotta cheese, the whey is enriched Materials and Methods in c.a. 16% of samples but the level of con- with whole raw ewes’ milk (5-15%) and salt taminations did not reach the threshold that (0.5-1.5%) to increase the yield and Sample collections leads to significant toxin production. improve the organoleptic characteristics. A total of 1295 samples of ewes’ ricotta Pathogenic bacteria such as Listeria mono- Fresh ricotta is characterized by a short cheeses were collected between those con- cytogenes, Salmonella spp. and Brucella shelflife because of its high moisture level, ferred to the Istituto Zooprofilattico spp. were never detected. Furthermore, a high concentration of residual sugars and an Sperimentale della Sicilia (IZSSi) Adelmo total of 47 of lactic acid bacteria (LAB) initial pH above 6.0 which make this prod- Mirri, Palermo (Italy), by the competent strains were identified at species level by uct an excellent growth medium for a wide authority during official control, by food sequencing the 16S rRNA gene, resulting in range of microorganisms (Mancuso et al., business operator in HACCP systems and in the identification of 10 species belonging to 2014). The attributed shelflife of ricotta research projects. The samples were collect- four genera Enterococcus, Lactobacillus, cheese is generally comprised between 7-11 ed from 36 bakeries and pastry shops; from Lactococcus and Leuconostoc, commonly days under refrigerated storage (4°C). 233 markets and large-scale retail trade and employed as starter and non starter cultures Some of the microorganisms that grow from 365 dairy factories. The samples were in different traditional cheese. Results of in dairy products are able to produce unde- collected during fifteen years of investiga- this study highlighted an improvement of sirable reactions that deteriorate the tion (2002-2016). All samples to be micro- the hygienic conditions of the Sicilian organoleptic characteristics of cheese, while biologically investigated were transported ewes’ ricotta cheeses during the last ten other can potentially cause food-borne dis- under refrigeration at the laboratories of the years of investigation. This observation was eases (Lu et al., 2013). above-mentioned institute. confirmed from reduction of undesired The presence of these microorganisms microorganisms such as in dairy productions depends in some fac- Microbiological analysis and pH Enterobacteriaceae, E.coli and CPS, used tors such as the quality of raw material, the measurement to define the process hygiene criteria. respect of good practices of production and All samples were analyzed in accor- However, in order to improve the final qual- storage conditions (Ledenbach and dance with international standard or validat- ity of this product are needed further strate- Marshall, 2009). ed method: Total mesophilic count (ISO gy such as the dairy makers training, with In this context the present work was 4833), sulphite reducing anaerobes (ISO the aim to apply a good hygienic practices aimed to evaluate the microbiological qual- 15213), Enterobacteriaceace (ISO 4832), during the production. ity of several samples of Sicilian ewes’ Escherichia coli (ISO 16649-2); coagulase- ricotta cheese collected from dairy factories positive staphylococci (CPS, ISO 6888-2); and small and large distribution. Bacillus cereus (ISO 7932); yeasts and [page 68] [Italian Journal of Food Safety 2018; 7:6911] Article moulds (ISO 21527-1), Pseudomonas (ISO sequencing. The DNA from ricotta LAB tigation are reported in Table 1. The results 11059), enterococci on Kanamycin isolates was extracted using the InstaGene reported in this table are referred only to the Aesculin Azide aerobically incubated at Matrix kit (Bio-Rad laboratories, Hercules, microbial group that showed a microbiolog- 37°C for 24-48 h, rod-shaped lactic acid CA) according to the manufacturer’s ical grow (positive samples). bacteria (LAB) on de Man-Rogosa-Sharpe instructions. Crude cell extracts were used The total microbial count (TMC) and (MRS) agar, acidified to pH 5.4 with lactic as templates for the polymerase chain reac- LAB concentrations detected in this study acid (5 mol.L−1) and incubated anaerobical- tions (PCRs). PCRs were performed as were, on average, 1 Log cycle higher than ly for 48 h at 37°C; and mesophilic and described by Weisburg et al. (1991) using those reported in our previous work thermophilic coccus-shaped LAB on M17 the primers rD1 (5′-AAGGAGGT- (Mancuso et al., 2014), who studied the agar and incubated aerobically for 48 h at GATCCAGCC-3′) and fD1 (5′- sensory and microbiological evaluation of 30 and 44°C, respectively. Salmonella spp. AGAGTTTGATCCTGGCTCAG-3′). DNA traditional ovine ricotta cheese in modified was detected using ISO 6579 or AFNOR sequences were determined by using an atmosphere packaging (MAP). BIO 12/23-05/07 and Listeria monocyto- ABI PRISM 3130 Genetic Analyzer Furthermore, Spanu and coworkers (2017) genes using ISO 11290-1 or AFNOR BIO (Applied Biosystems, Carlsbad, CA, USA) always in a study conducted in MAP packed 12/11-03/04. Brucella spp. using Manual of and compared using a BLAST search in the ricotta cheese previously inoculated with Diagnostic Tests and Vaccines for GenBank/ EMBL/DDBJ database commercial biopreservatives and analyzed Terrestrial Animals, cap. 2.4.3.:2009. (http://www.ncbi.nlm. nih.gov). at different time of refrigerated storage The pH value of ricotta samples was found at t0 (after 5 h from the production) a monitored electrometrically using a lower concentration of TMC and LAB. This portable food and dairy pH meter HI3220- Statistical analysis may be due to different conditions of pack- Microbiological data of ricotta cheeses 02 (Hanna Instruments, Woonsocket, Rhode aging and refrigerated storage used in the divided in three 5-year periods of investiga- Island, USA). studies. Enterobacteriaceae and E. coli tion (2002-2006; 2007-2011; 2012-2016) were found in c.a. 21% and 13% of sam- were subjected to statistical analysis. The ples, respectively as reported by Fadda et Isolation, phenotypic characteriza- logarithm values of microbiological param- al. (2012) with an average values
Load more

Recommended publications
  • Cheese: Application on a Traditional Raw Ewes’ Milk Cheese
    International Dairy Journal 32 (2013) 126e132 Contents lists available at SciVerse ScienceDirect International Dairy Journal journal homepage: www.elsevier.com/locate/idairyj Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes’ milk cheese Luca Settanni a,*, Raimondo Gaglio a, Rosa Guarcello a, Nicola Francesca a, Stefania Carpino b, Ciro Sannino a, Massimo Todaro a a Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy b CoRFiLaC, Regione Siciliana, S.P. 25 Km 5 Ragusa Mare, 97100 Ragusa, Italy article info abstract Article history: To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw Received 7 March 2013 milk cheese, the raw ewes’ milk protected denomination of origin (PDO) Pecorino Siciliano cheese was Received in revised form used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of 29 April 2013 autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their Accepted 30 April 2013 acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the non- starter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains were selected. The five cultures were used in individual or dual inocula to produce experimental cheeses in a dairy factory for which production was characterised by high numbers of undesirable bacteria. At 5- month of ripening, the experimental cheeses produced with LAB were characterised by undetectable levels of enterobacteria and pseudomonads and the typical sensory attributes.
    [Show full text]
  • La Spesa a Casa Tua!
    Consegnamo direttamente a casa tua Scegli comodamente dal menù sul sito internet le nostre pietanze, i nostri formaggi e i vini che preferisci. Alla consegna ci pensiamo noi! Dal Lunedì al Sabato fino alle 19:00, potete chiamarci per godervi un buon aperitivo con i prodotti della Casera comodamente a casa vostra. LA CONSEGNA ALL’INTERNO DEL COMUNE DI VERBANIAÈ GRATUITA oppure con il contributo di 10€ consegnamo in tutta la provincia. La consegna è gratuita per ordini di importo superiore a 100€. Per spedizioni al di fuori del territorio provinciale, consultate il nostro e-shop online! Per tutti i wine lover acquistando almeno 6 bottiglie a scelta dalla nostra carta dei vini, si ha diritto ad uno sconto del 10% per tutte le informazioni: www.formaggidieros.it T. 0323 581123 SELEZIONE DEI NOSTRI FORMAGGI LE ROBIOLE Peso Prezzo CREMBRI' (latte di vacca) - 120gr Pz 4,00 N 1 (latte di capra) - 250gr Pz 8,50 NERINA (latte di capra) - 180gr Pz 7,00 LA RUSTICA (latte di vacca) - 290gr Pz 8,50 N° 2 (latte di pecora e vacca) - 250gr Pz 8,50 N° 3 (latte di capra, pecora e vacca) - 250gr Pz 8,50 PAGLIETTA LANGHE (latte di vacca) - 250gr Pz 8,50 PAGLIETTA PIEMONTESE (latte di vacca) - 250gr Pz 7,00 QUERCINO (latte di vacca) - 250gr Pz 8,50 ROBIOLA ALLA CANNELLA (latte di vacca) - 250gr Pz 9,00 ROBIOLA CONTADINA (latte di vacca) - 250gr Pz 8,00 ROBIOLA DI EROS (latte crudo di capra) - 250gr Pz 9,00 ROBIOLA INCAVOLATA (latte di capra) - 250gr Pz 10,00 TRONCHETTO DI CAPRA (latte di capra) 200gr Pz 8,00 CARLETTA (latte di pecora) - 250gr Pz 8,00 FIOCCO
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • The Global Cheese Market Report 2000-‐2015
    The Global Cheese Market Report 2000-2015 PM FOOD & DAIRY CONSULTING JANUARY 2012 New report about the global cheese market – Subscribe now! The World Cheese Market Report PM FOOD & DAIRY CONSULTING is publishing a new report: The World Cheese Market Report 2010-2015. It is a follow up on the report from 2009: The Global Cheese Markets –Opportunities and Challenges in a volatile Market, but the new report contains a lot of new features and valuable information (see content of the report). The report gives the overall view of the development on the world market for cheese in the 2000s in all regions of the world. The future prospects for cheese in the next decade is analyzed with focus on consumer trends, impact of the economic crisis, developments in the emerging dairy markets, and prognosis for the overall prospects until 2020. The report also provides in debt analysis of more than 60 countries from all region of the world. This provides all the necessary information for evaluating the different cheese markets in the world and the future potential for expansion. Is your company seeking new opportunities in the global cheese market this report is a must! Subscribe now by replying to PM FOOD & DAIRY CONSULTING on [email protected] Price: €2,000 or $2,500 You will receive an invoice and when the payment is registered the report will be sent electronically. Background Several dairy experts have in advocated that the future for the dairy sector will be to return to the basic commodities butter and milk powder instead of value added products like cheese.
    [Show full text]
  • Salumi Gastronomia Formaggi
    Modulo di prenotazione (ordine minimo: 20€ - consegna gratuita in città) Consegna in giornata: se ordini la mattina, consegniamo nel pomeriggio se ordini nel pomeriggio, la consegna sarà la mattina successiva. Sig. Via Telefono E-mail Modalità di consegna: Ritiro in negozio ☐ Consegna a domicilio ☐ Annotazioni (preferenze sull’orario di consegna, eventuali sottovuoto...) Salumi Formaggi Prosciutto crudo Parma hg Parmigiano Reggiano hg Prosciutto cotto hg Parmigiano Reggiano Vacche rosse hg Prosciutto spagnolo hg Grana Padano hg Prosciutto di Praga hg Emmentaler hg Culatello di Zibello hg Fontina Valdostana hg Coppa di Parma hg Toma Valcasotto hg Mortadella hg Pecorino Del Fondatore hg Salsiccione cremonese hg Pecorino Di Pienza hg Salame di Felino a fette hg Pecorino Toscano hg Salame di Varzi a fette hg Pecorino Siciliano con pepe hg Salame di Felino pezzo intero n° Bitto Valtellina hg Salame di Varzi pezzo intero n° Latteria Friulana hg Cacciatori di Varzi a fette hg Castelmagno hg Pancetta coppata hg Strachin Quader hg Guanciale di maiale hg Robiola Cornisella n° Pancetta normale hg Gorgonzola Dolce hg Pancetta affumicata hg Gorgonzola Piccante hg Lardo di Colonnata hg Roquefort hg Speck del Tirolo hg Mozzarella di Bufala hg Bresaola punta d'anca hg Mozzarella di Andria hg Bresaola filettohg Burrata n° Bettelmat Gastronomia hg Tomino del Boscaiolo n° Ravioli ricotta e spinaci hg Mascarpone hg Agnoli di carne hg Formaggio di capra fresco hg Ravioli di zucca hg Passatelli hg Carne Gastronomia Slim (già cotta - 2 porzioni) Roast Beef n°
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]
  • Holiday Gift Baskets 2020 COLLECTION Holiday Gift Baskets 2020 COLLECTION
    Holiday Gift Baskets 2020 COLLECTION Holiday Gift Baskets 2020 COLLECTION GIVE FOOD LOVE The Taste of EATALY Collection Whether everyday essentials or unique regional delicacies, embrace traditional Italian flavors with a variety of versatile collections. 5 Taste of DOLCINITaste of EATALY $49.90 $89.90 Reflecting the heart of Italian cooking, our iconic products are made with the highest quality What better moment than the holidays to treat someone (or maybe yourself) to a ingredients that are carefully sourced from regional farmers across Italy. Down to the fine Sicilian little something extra sweet? Filled with bite-size indulgences, this gift basket gives sea salt, this gift basket provides all of the staples for a traditional, all-natural meal in Italy. Our you a taste of some of Italy’s most iconic sweets, from the classic baci chocolates— Taste of Eataly gift basket will introduce you to a world of delicious ingredients. Italy’s answer to chocolate kisses—to chocolate sandwich cookies. 6 7 Taste of Lidia Bastianich$99.90 LA DOLCE VITA $99.90 Lidia Bastianich is one of the most beloved chefs and cookbook authors in America. Our gift basket evokes her passion for traditional Italian cooking with a selection of her own line of high- quality sauces and bronze-extruded pastas, all paired with her newest book, My American Dream. Step into a vintage Italian film with our treasure trove of crafted confections. From delicate Our Lidia Bastianich Gift Basket presents any chef-in-training with a definitive guide to Italian candies to rich chocolates, our artisanal Italian sweets are made with the highest quality cooking, plus a festive red tote bag for your market trips.
    [Show full text]
  • Identification and Evaluation of Antimicrobial Resistance
    IDENTIFICATION AND EVALUATION OF ANTIMICROBIAL RESISTANCE OF INTERNATIONAL SCIENTIFIC CONFERENCE ENTEROCOCCI ISOLATED FROM DIFFERENT ON RAW MILK SICILIAN DAIRY PRODUCTS Mancuso I.,1 Palmeri M.,1 Arcuri L.,2 Scatassa M.L.1 1Institute for Experimental Veterinary Medicine of Sicily “A. Mirri”, Palermo; 2Local Health Unit, Palermo • Introduction •Results and discussions Enterococci are a group of lactic acid bacteria (LAB) that includes Enterococci were detected in all samples and levels were in the pathogenic, spoilage, and pro-technological microorganisms. range of 1-6 Log CFU/mL for milk samples and Log CFU/g for These bacteria constitute part of the common LAB community cheeses. present in raw milk and they were also found in wooden vat Table 1 show the susceptible (S), intermediate (I) or resistant (R) biofilms, animal rennet pastes and in different typology of strains for each antimicrobial compound. traditional cheeses. 14% of strains (table 2) showed multidrug-resistant phenotype, 5 Although their important technological properties, in the last few from milk, 1 from wooden vat and 3 from cheeses. years enterococci have assumed a major importance in clinical The highest percentages of resistance (figure 1) have been found microbiology because they are intrinsically resistant to many with regard to streptomycin (100%) and sulphamethoxazole/ antimicrobial agents. trimethoprim (16.7%) and quinupristin / dalfopristin (15.2%). All strains tested were susceptible to ampicillin and high levels of • Material and method gentamicin. Samples of raw cow, goat and sheep milk, wooden vats and Ciprofloxacin is the antimicrobic toward which almost all the traditional Sicilian cheeses (Caciocavallo Palermitano, PDO strains (59.1%) showed an intermediate susceptibility, followed Pecorino Siciliano, PDO Piacentino Ennese and Ricotta cheese) by erythromycin and quinupristin/dalfopristin (22.7%).
    [Show full text]
  • Sicilia Ripartiamo Agrumi
    Un catalogo per conoscere, sognare e assaporare la Sicilia ritrovata. AGRUMI Dissetano il corpo, risvegliano l’anima, sprigionano la carica per ripartire. SICILIA Al centro del Mediterraneo, isola di incontri tra culture, biodiversità unica. RIPARTIAMO Affrontiamo insieme la sfida della ripartenza, noi siamo al tuo fianco. Sommario RACCONTI LA NOSTRA SELEZIONE Sogno o son DOP 04 Presìdi Slow Food 05 Formaggi 12 Signora Ape Nera Sicula 06 Salumi 34 Birre, vini e distillati 48 FOCUS Olio 76 Maiorchino 15 Aceto 84 Capra Girgentana 15 Conserve salate 88 Piacentinu Ennese 16 Vastedda della Valle del Belice 16 Conserve dolci 100 Suino Nero dei Nebrodi 36 Razza Bovina Modicana 37 Miele e manna 108 Alveria Birrificio Caparbio 50 Campisi 62 Ittico 118 Tenuta Gatto 70 Legumi 124 Cipolla di Giarratana 90 Capperi di Salina 91 Pasta fresca 132 Gelsi neri 103 Manna delle Madonie 110 Frutta Secca 136 Ape Nera Sicula 111 Sali e aromi 144 Progetto grafico: Le Trazzere del Gusto Fava Cattoia di Modica 126 Copyright © Nuova edizione 2021 - Le Trazzere del Gusto Lenticchie di Ustica 126 Pasticceria 150 Mandorla di Noto 138 NB. Le immagini presenti in questo catalogo hanno il puro scopo illustrativo. Il prodotto consegnato può variare a seconda delle specifiche della produzione selezionata. Pistacchio 139 Box regalo 156 SOGNO O SON DOP? I PRESIDI SLOW FOOD Caratteristiche ambientali e tecniche Tutela della biodiversità, dei saperi di produzione trasmesse nel tempo, produttivi tradizionali e dei territori, un prodotto tipico solo di una zona esempi concreti e virtuosi di un nuovo e introvabile uguale al di fuori di essa.
    [Show full text]
  • A Multi-Criteria Approach to Assessing Pdos/Pgis: an Italian Pilot Study Francesca Galli1, Anna Carbone1, Julie A
    Available online at www.fooddynamics.org Int. J. Food System Dynamics 2 (3), 2011, 219-236 A Multi-Criteria Approach to Assessing PDOs/PGIs: An Italian Pilot Study Francesca Galli1, Anna Carbone1, Julie A. Caswell2, and Alessandro Sorrentino1 1University of Tuscia, Italy 2University of Massachusetts Amherst, MA, USA [email protected] ; [email protected]; [email protected]; [email protected] Received June 2010, accepted September 2011, available online December 2011 ABSTRACT The paper contribute to the assessment of PDO/PGI schemes by building an approach to measuring the actual performance of the PDO/PGI products in relation to the objectives of the European Regulation 510/2006. This is done through a multi-criteria ex-post analysis that compares the performance of different PDO/PGI products with respect to multiple criteria. The research presented, based on a small sample of Pdo cheese products in Italy, can be considered a pilot study that develops a comparative evaluation of the performance of PDO cheeses: i) relative to the different objectives of the schemes, ii) by using a set of suitable and informative indicators that can help to evaluate the effectiveness of a wide number of PDOs/PGIs with respect to the regulation’s o bjectives, and iii) by considering that different actors involved in PDO/PGI schemes may have different priorities with regard to the importance of different objectives in evaluating the performance of schemes. Keywords: Protected Designations of Origin (PDO), Protected Geographical Indications (PGI), Multi-Criteria Decision Analysis, Cheese 1 Introduction Geographical Indications of origin (GIs) are increasingly being adopted as public policy in the European Union for the identification of typical food products in the form of Protected Designations of Origin (PDOs) and Protected Geographical Indications (PGIs).
    [Show full text]
  • La Carta Gastronomica Le Proposte Di Altrogiro
    La carta gastronomica Le proposte di Altrogiro I taglieri di formaggi: la selezione di Altrogiro * (7) Assiette di formaggi morbidi ed erborinati : il blu brulé e… Ghiribizzo € 8 Ponderato € 16 Assiette di formaggi stagionati: il Gran Tonale di Capra e… Ghiribizzo € 8 Ponderato € 16 Assiette di pecorini : il tartufo, erbe di montagna, pepe rosa Ghiribizzo € 8 Ponderato € 16 Mozzarella di Bufala casertana 100 gr/300 gr Ghiribizzo € 4,50 Ponderato € 11 * Il nostro personale vi descriverà le proposta del giorno I taglieri di prosciutti e salumi Prosciutto crudo di Langhirano sotto cenere Ghiribizzo € 7 16 mesi di stagionatura libera Ponderato € 12 6 mesi di stagionatura sotto cenere Pata Negra Ghiribizzo € 14 Jamon iberico de Bellota extremadura 48 mesi Ponderato € 24 Prosciutto di Cinta senese 16 mesi Ghiribizzo € 11 Ponderato € 20 I magnifici tre Ghiribizzo € 11 (selezione dei 3 prosciutti) Ponderato € 20 Tagliere Altro salame aquilano, spianata romana, mortadella classica Ghiribizzo € 9 presidio Slow food, speck affumicato al camino Ponderato € 18 con legno di faggio Non si esclude la possibilità che i salumi indicati nel presente menù possano contenere tracce di lattosio o glutine. Per informazioni specifiche rivolgersi al personale in servizio. Le insalate “ricche” Cesare fa un’insalata a casa sua, ovvero la Caesar Salad (1-3-7-12) € 12 lattuga, guanciale, parmigiano 24 mesi, pollo al vapore, crostini, con salsa (salsa caesar: olio di semi di girasole, uovo, acciuga, salsa Worcester, aceto balsamico) Cesare si confronta con Ottavio
    [Show full text]
  • Parmesan Cheese) Italian Cheeses "Non Toccatemi Il Formaggio" FM126 - Kg
    Italian cheeses "Non Toccatemi il Formaggio" - Parmigiano Reggiano PDO (Parmesan cheese) Italian cheeses "Non Toccatemi il Formaggio" FM126 - kg. 1,2 FM185 - kg. 8,5 FM130 - kg. 1,2 Milk: cow Milk: cow Milk: cow "Asiago d'allevo" PDO cheese - "Asiago d'allevo" PDO cheese - "Bagoss di Bagolino" cheese - 1/4 1/4 cut whole wheel cut FM195 - kg. 17 FM118 - kg. 4,5 FM124 - kg. 1,3 FM196 - kg. 10,5 Milk: cow Milk: cow Milk: cow, goat Milk: cow, goat "Bagoss di Bagolino" cheese - "Bettelmatt d'alpeggio" cheese - "Bitto" PDO cheese (over 10-year "Bitto" PDO cheese (over 10-year whole wheel whole wheel ripening) - 1/4 cut ripening) - whole wheel FM748 - kg. 1,3 FM791 - kg. 10,5 FM159 - kg. 1,8 FM161 - g. 500 Milk: cow, goat Milk: cow, goat Milk: cow Milk: cow "Bitto" PDO cheese (year 2010) - "Bitto" PDO cheese (year 2010) - "Blu del Monviso" cheese (blue "Blu of Morozzo" cheese (blue 1/4 cut whole wheel cheese) cheese) FM736 - 350 g FM129 - g. 100 FM100 - kg. 1,6 FSC130 - kg. 2 Milk: cow Milk: cow Milk: cow Milk: cow Traditiona "burrata" cheese "Burratina" cheese "Caciocavallo Lucano" cheese - "Caciocavallo Podolico" semi-hard whole wheel cheese 106 Italian cheeses "Non Toccatemi il Formaggio" - Parmigiano Reggiano PDO (Parmesan cheese) FM743 - g. 450 FM149 - kg. 4,5 FM177 - kg. 2,2 FM178 - kg. 15 Milk: cow Milk: cow "Castelmagno" PDO cheese - half Milk: cow "Caciotta" cheese, citrus flavoured "Castelmagno" PDO cheese wheel "Cime di Vezzena Malghe" cheese - whole wheel FM176 - kg. 1 FM107 - kg. 1,6 FM117 - kg.
    [Show full text]