Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
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Advancing the Value of Local Livestock Breeds: the Case of Greek Cheese Ladotyri Mytilinis
Advancing the Value of Local Livestock Breeds: The Case of Greek Cheese Ladotyri Mytilinis Maria Spilioti1, Spiros Stahtiaris2, Antonios Kominakis3, Pavlos Karanikolas4, Konstantinos Tsiboukas5 1Doctoral Candidate – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] 2Doctor – Agriculture Economics Research Institute (AGRERI), Greece; e-mail: [email protected] 3Associate Professor – Department of Animal Science and Aquaculture, Greece; e-mail: [email protected] 4Associate Professor – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] 5Professor – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] Abstract. The present study aims to develop an effective niche marketing strategy for Ladotyri Mytilinis. There will be a particular emphasis on the preservation, protection, and promotion of the local Lesvos sheep breed. Interviews took place at livestock cooperatives in Lesvos, to collect primary data. ‘Ladotyri Mytilinis’ is a traditional Protected Designation of Origin (PDO) cheese made from the milk of the autochthonous Lesvos sheep that is part of the local agricultural heritage and major shaper of the island’s ecosystem. Enhancing the ties between the indigenous sheep breed and Ladotyri Mytilinis is a significant step towards sustainable rural development, as well as the differentiation of Ladotyri Mytilinis through effective product placement. The recognition of the multiple benefits of maintaining the local breed can be an essential part of an improvement plan for the promotion of this cheese, which can generate a substantial upgrading of its value chain. Keywords: Local; Breed; PDO; Marketing Plan. 1 Introduction Over the last years, the global population is growing rapidly rendering food security of paramount importance. -
Class 1.3 Cheeses Consorzio Tutela Taleggio Via Roggia Vignola 9
ANNEX I SUMMARY TECHNICAL SPECIFICATIONS FOR REGISTRATION OF GEOGRAPHICAL INDICATIONS NAME OF THE GEOGRAPHICAL INDICATION: TALEGGIO CATEGORY OF THE PRODUCT FOR WHICH THE NAME IS PROTECTED Class 1.3 Cheeses APPLICANT: Consorzio Tutela Taleggio Via Roggia Vignola 9 - 24047 Treviglio (BG) PROTECTION IN EU MEMBER STATE OF ORIGIN - Decreto del Presedente della Repubblica del 15.09.1988; - Regolamento (CE) n. 1107/96 della Commissione del 12 giugno 1996 relativo alla registrazione delle indicazioni geografiche e delle denominazioni di origine nel quadro della procedura di cui all'articolo 17 del regolamento (CEE) n. 2081/92 del Consiglio DESCRIPTION OF THE AGRICULTURAL PRODUCT OR FOODSTUFF Soft raw table cheese made only with whole cow’s milk. The physical characteristics of the TALEGGIO cheese are as follows: 1) wheel: parallelepiped quadrangular. With sides from 18 to 20 cm; 2) heel: straight 4 / 7 cm with flat surfaces and sides of 18 / 20 cm; 3) average weight: from 1.7 to 2.2 kg per wheel, more or less, for both characteristics in relation to the technical processing conditions. At any rate, the variation cannot exceed 10% ; 4) rind : thin, soft consistency, natural rose colour (l 77 a/b 0.2 at tristimulus colorimeter), with presence of typical microflora. No processing of the rind is allowed. 5) paste: cohesive structure; no holes with only a few extremely small ones irregularly distributed; basically compact consistency, softer right underneath the rind; 6) colour of the paste: from white to straw yellow; 7) taste: characteristic, slightly aromatic; 8) chemical characteristics: fat content per dry matter 48%; minimum dry extract 46% ; maximum water content 54%, furosine max 14mg/100g proteins. -
Territorio E Formaggi Dop, È Una Questione Di Tempismo
Formaggi, salumi e gastronomia PRODUZIONI DIFFUSE, POSSIBILMENTE SENZA UTILIZZARE IL NOME DI PARTENZA: NON SEMPRE FUNZIONA Territorio e formaggi Dop, è una questione di tempismo Elena Giordano on 936.000 tonnellate a Cvolume nel 2007, il mercato dei formaggi registra una lieve crescita rispetto all’anno prece- dente (0,7%) tanto da presentare nel complesso un andamento costante. Mediamente le fami- glie italiane acquistano 43,2 kg 1. Quando il formaggio perde il legame con il territorio, è difficile recuperarne l’origine 2. La tradizione resta tuttavia vitale di formaggio all’anno. Venduti prevalentemente nel sud e nel nord-ovest, i formaggi si con- La tutela dei nomi è strategica per la riconoscibilità dei prodotti, soprattutto all’estero notano per essere un settore a doppio binario: i consumatori più maturi prediligono prodotti nell’ambito dei formaggi è arti- nome. In linea di massima fun- accordo internazionale sulle consolidati, mentre i giovani colato. Ma possono essere indi- ziona. Non sempre. designazioni d’origine dei for- sono orientati verso un’offerta cate delle direttrici di lettura: Le regole relative alle denomi- maggi. Le Dop nascono per salutistica che non disdegna è possibile creare un formaggio nazioni Dop fanno riferimento garantire un reddito adeguato un maggior contenuto di ser- simile a un Dop, è sufficiente alla Convenzione di Stresa del alla filiera di produzione e, vizio. Il canale principale resta non chiamarlo con lo stesso 1951, che rappresenta il primo allo stesso tempo, per mante- la Gda mentre quello specia- nere intatte le tradizioni dei lizzato sconta una contrazione diversi territori. L’Europa ha dovuta forse a prezzi più ele- Un ufficio… ad Dop nel tempo cercato di salvaguar- vati. -
ACS 2018 Judging & Competition Awards
ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable -
Appetizer Salad & Soup Pizza Schiacciata Italian
APPETIZER ARANCINI BURRATA CON PESCHE HOUSEMADE Parmesan Risotto Balls, Wild Mushroom Housemade Burrata Cheese, Market Stuffing, Rosemary-Tomato Coulis 15 Peach, Wild Arugula, Wild Leek Dressing BURRATA 15 Chef Daniele’s Signature POLPETTINE Burrata Cheese served Creekstone All-Natural Meatballs, BRASATO DI POLIPO E CALAMARI with your choice 14 Pomodoro Tomato-Garlic Brraised Octopus and of the following... Calamari, Grilled Crostino CARPACCIO DI MANZO 17 PROSCIUTTO DI PARMA Thinly Sliced Raw Filet Mignon, Gnocco Fritto 18 Mustard Aioli, Watercress Salad, Meyer FRITTO MISTO Fresh Water Smelts, Tiger Shrimp, BEEFSTEAK TOMATOES Lemon Confit, Shaved Parmesan 16 Zucchini, Calamari, Cherry Peppers, Spicy Basil Oil 16 Arrabbiata & Garlic Aioli Dips 19 EGGPLANT CAPONATA Grilled Crostino 15 VITELLO TONNATO Roasted & Chilled Veal, Genoa Tuna- Caper Aioli, Micro Rainbow Greens 16 ANTIPASTO SALAD & SOUP MISTO INSALATA DI SPINACI MINESTRONE 3 for 15 - 5 for 22 Market Baby Spinach, Red Onion, Toasted Vegetable Soup 11 Walnut, Pancetta-Sherry Vinaigrette 14 CURED MEATS ZUPPA DI FARRO E MARE Bresaola INSALATA MERCATO Farro Soup, Calamari, Little Neck Clams, Prosciutto di Parma Coleman’s Farm Organic Lettuce, Herbs, Tiger Shrimp, Black Mussels, Tomato, Speck Radish, Cucumber, Vine-Ripened Tomato, Seafood Broth 18 Mortadella Raspberry Vinaigrette 12 Salame Felino INSALATA CARDINI CHEESES Romaine, Creamy Anchovy-Parmesan Bitto Dressing, Focaccia Croutons 12 Grana Padano Pecorino Toscano Gorgonzola Dolcelatte Primo Sale Pecorino Tartufato ITALIAN SPECIALTY -
Non-Conventional
Bulgarian Chemical Communications, Volume 46, Special issue B (pp. 68 – 72) 2014 Physical and physico-chemical parameters of Greek cheeses M. Kasapian, Z. Dičáková *, E. Dudriková *, P. Bystrický * University of Veterinary Medicine and Pharmacy, Department of Hygiene and Food Technology, 041 81 Košice, Slovakia. Received August 15, 2014; accepted December 25, 2014 Some physical and physico-chemical parameters of 15 different Greek cheeses were assessed. Cheeses differed as to the origin (cow, sheep and goat), they had different texture (soft, semi-hard and hard) and they were from different regions in Greece. The aw values in observed samples ranged from 0.799 (in semi-hard cheese Kefalotiri) to 0.889 (in soft cheese Katiki Domokou); while the average value of water activity in the samples was 0.851. Water content of the samples was 24.0 to 73.6 %. Dry matter in cheese thus constituted from 26.4 to 76 %. Fat content in dry matter was from 34.27 to 62.11 %. NaCl concentration in cheeses ranged from 0.82 over 5.15 %. Colour data for the monitored cheeses were analyzed colorimetrically and expressed by CIElab colour range as parameters L*, a*, b*. Keywords: Greek cheese, water activity, pH, dry matter, fat, NaCl, colour. INTRODUCTION partly produced during ripening or as in the case of Cheeses include the traditional Greek foods and NaCl, are added during manufacturing. The low their production has a long tradition and describes it molecular soluble compounds (especially sodium already Homer [1]. Greeks in cheese consumption chloride) have the biggest influence on the water ranks third in the world (behind France and activity in cheese [5-7]. -
Cheeses Part 2
Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days. -
Carta Intestata CLAL
Consultancy and Market Research Food and Dairy www.clal.it LA CLASSIFICAZIONE DEI FORMAGGI Secondo la legislazione italiana (r.d.l. n. 2033 del 1925), il «formaggio o cacio è il prodotto che si ricava dal latte intero o parzialmente scremato, oppure dalla crema, in seguito a coagulazione acida o presamica, anche facendo uso di fermenti e di sale da cucina». Comunemente si intende per formaggio il derivato del latte che si ottiene facendone precipitare la caseina. Ne consegue che la ricotta, ottenuta dal siero, non è un formaggio. I formaggi possono essere classificati in base ad una serie di parametri, che si combinano variamente fra loro. Tali parametri fanno riferimento a: - tipo di latte impiegato - contenuto di grasso - consistenza, in rapporto al contenuto d’acqua - tecnologia usata per la produzione e alla temperatura di lavorazione della cagliata - periodo di stagionatura - denominazione. ►A seconda il tipo di latte impiegato, i formaggi si distinguono in: - vaccini - pecorini - bufalini - caprini Se il formaggio è prodotto da latte diverso da quello vaccino, è obbligatoria l’indicazione della specie. ►In base al contenuto di grasso, espresso sulla sostanza secca, è possibile individuare (Legge n. 142/1992): - formaggi grassi, il cui contenuto di grasso è superiore al 35% della sostanza secca (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano Reggiano, Pecorino, ecc.); - formaggi leggeri, quando il contenuto di grasso varia tra il 20 e il 35% della sostanza secca; - formaggi magri, preparati con latte scremato, con contenuto di grasso inferiore al 20% della sostanza secca. È da notare che per molti formaggi DOP ottenuti da latte parzialmente scremato (Grana Padano, Parmigiano Reggiano, Asiago, Castelmagno, Raschera, ecc) il Disciplinare produttivo prevede solo un contenuto minimo di grasso sulla sostanza secca. -
Drink-Pairing
‘Perfectly smooth, creamy and full flavoured’: Online cheese descriptions BELÉN LABRADOR & NOELIA RAMÓN UNIVERSITY OF LEÓN, SPAIN OVERVIEW Needs •Technical writing by non-native speakers analysis •Fields: Food industry Corpus-based •Online cheese descriptions analysis Rhetorical •Move-step analysis (Swales) structure Lexico- •Model lines grammar •Recurrent terminology Final •Writing tool: Generator application Needs analysis Gap: non-native speakers of English required to produce online cheese descriptions for promotion and sale. ACTRES project - University of León, Spain (http://actres.unileon.es) aims at building software for professional writing in a number of different fields. Corpus: online cheese descriptions 150 texts Collected in 23,089 words 2014 Average nº of British cheeses words/text: 154 From websites Genre Texts in professional environments : conventions / genre. Genre: “language use in a conventionalized communicative setting in order to give expression to a specific set of communicative goals of a disciplinary or social institution which gives rise to stable structural forms by imposing constraints on the use of lexico- grammatical as well as discoursal resources.” (Bhatia 2004: 23). Move-step method Move “refers to a section of a text that performs a specific communicative function. Each move not only has its own purpose but also contributes to the overall communicative purpose of the genre” (Biber et al. 2007: 23). Rhetorical structure I 1. Move 1: IDENTIFYING THE CHEESE Step 1: name of the cheese (and PDO) Step 2: name of the company/ manufacturer Step 3: (geographical and historical) provenance 2. Move 2: SHOWING A PICTURE 3. Move 3: DESCRIBING THE PRODUCT Step 1: characteristics: shape, size, texture, coating and weight Step 2: ingredients: type of milk and rennet used 4. -
Party Catering to Collect Autumn/Winter 2015/2016
PARTYPARTY CATERING CATERING TO COLLECTTO COLLECT AUTUMN/WINTERSPRING/SUMMER 2015/2016 2013 wwwww.athomecatering.co.ukw.athomecatering.co.uk CONTENTS BREAKFAST MENU (Minimum 10 covers) Contents Page PASTRY SELECTION £4.75 per person Miniature Croissant Miniature Pain au Raisin Breakfast menu 1 Miniature Pain au Chocolat Overstuffed sandwiches & sweet treats 2 - 3 CONTINENTAL £7.50 per person Freshly made salads 4 - 7 Miniature Croissant Miniature Pain au Raisin Fresh home made soups 8 Miniature Pain au Chocolat Baguette with Butter & Preserves Luxury soups, stocks & pasta sauces 9 Seasonal Fruits Cocktail/finger food 10 - 11 Freshly squeezed Orange Juice Starters & buffet dishes 12 - 13 EUROPEAN £9.50 per person Miniature Croissant Quiches & savoury tarts 14 Miniature Pain au Raisin Frittatas & savoury items 15 Miniature Pain au Chocolat Baguette & Focaccia with Butter & Preserves Chicken dishes 16 - 17 Serrano Ham with Caperberries & Olives Manchego cheese with Cherry Tomatoes & Cornichons Beef dishes 18 - 19 Muesli with Greek yogurt, Honey & Almonds Freshly squeezed Orange Juice Lamb dishes 20 - 21 Pork 22 AMERICAN £11.50 per person Miniature Croissant Duck & game 23 Miniature Pain au Raisin Miniature Pain au Chocolat Fish & seafood dishes 24 - 25 Lemon, Honey & Poppy seed Muffins Vegetarian dishes 26 Blueberry Muffins Poppy seed Bagels with Smoked Salmon, Cream cheese, Lemon & Chives Vegetable side dishes 27 Maple Cured bacon & Tomato rolls Fruit salad with Fromage Frais Whole puddings 28 - 29 Freshly squeezed Orange Juice Individual -
Microbiological Risk Assessment of Raw Milk Cheese
Microbiological Risk Assessment of Raw Milk Cheese Risk Assessment Microbiology Section December 2009 MICROBIOLOGICAL RISK ASSESSMENT OF RAW MILK CHEESES ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................. VII ABBREVIATIONS ............................................................................................................. VIII 1. EXECUTIVE SUMMARY .................................................................................................. 1 2. BACKGROUND ................................................................................................................... 8 3. PURPOSE AND SCOPE ..................................................................................................... 9 3.1 PURPOSE...................................................................................................................... 9 3.2 SCOPE .......................................................................................................................... 9 3.3 DEFINITION OF RAW MILK CHEESE ............................................................................... 9 3.4 APPROACH ................................................................................................................ 10 3.5 OTHER RAW MILK CHEESE ASSESSMENTS .................................................................. 16 4. INTRODUCTION .............................................................................................................. 18 4.1 CLASSIFICATION -
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.