In the area of the Aspromonte massif in the province of Reggio Calabria (Italy), it breeds a type of goat that fits well with the territory, for its remarkable rusticity. This population is attributable to the group of European goats of the Mediterranean type. The breeding "Goat of Aspromonte", allows the utilization and exploitation of marginal areas, not easily accessible in the territory of Aspromonte. The pastures on the territory, due to their botanical composition, give unique flavors to cheeses, which enhances the typicality. The possibility for the animals to feed on herbs and aromatic essences present in the surrounding environment renders the breeding out to pasture, more appropriate for obtaining of high quality products, most required by a modem consumer. The breeding of "Goat of Aspromonte" is not very specialized. In many cases, the goat sheds are precarious and deficient of hygiene, especially where it is practiced hand milking. The hygiene of breeding in all its phases of production is a principle to which the breeder must follow to obtain a quality cheese. Milking is one of the most delicate phases of breeding goats It is essential to avoid the contamination of fresh milk and to keep down the charge of anti-dairy microorganisms (coliforms, clostridia, propionibacteria), which can create serious problems on the quality of milk and cheeses products.Customers today pay much attention to food safety, also due to great importance that is given by the media to these issues. In particular, respect milk and dairy products, it is clear to ensure a correct hygiene in goat sheds and in milking room. The modem systems of machines milking, are able to offer great assurances of safety health and hygiene through better conditions of animal welfare and get in quick way and efficiently, a good quality milk.
|Titolo:||Influence of nutrition and techniques of milking on the quality of goat's cheese of Aspromonte|
ABENAVOLI, Lorenzo Maria Massimo (Corresponding)
|Data di pubblicazione:||2011|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|