First International WwTCA Conference
January 28, 2012 - Ragusa, Italy
PhysicoPhysico-chemical and color characteristics of "Pecorino
"Pecorino della Sabina"
cheese during ripening
F. Filippetti, M. C. Campagna, C. Boselli, G. Giangolini, , L. Dionisi, A. Gulli, R. Cavallina, S. Amatiste, R. Rosati
Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana –Rome (Italy)
CReLDOC - Centro di Referenza Nazionale per la Qualità del Latte e dei Prodotti Derivati degli Ovini e dei Caprini
[email protected]
INTRODUCTION AND OBJECTIVES
Italy has a very long tradition in producing a great variety of dairy products and
“Pecorino” cheese is one of the most significant among them. "Pecorino della Sabina"
cheese is part of the official list of traditional products of the Lazio Region (Italy),
produced from thermised or raw sheep milk, coming from Sabina area in the province of
Rieti. This cheese has a cylindrical form, is regular in shape and its weight varies between
1 to 20 kg. The outside has a straw-yellow colour, which tends to become more intense
with ageing. The taste is slightly salty and spicy. The present study describes the
physiochemical, microbiological and colorimetric properties during the traditional
manufacture and ripening of “Pecorino della Sabina”.
MATERIALS AND METHODS
20 samples of "Pecorino della Sabina" cheese were observed. Cheeses were sampled at 1 (T0), 15 (T1), 30 (T2) and 45 (T3) days of
ripening. Each cheese was divided in two parts: one for the physicochemical analyses and one for the colorimetric parameters. The
samples were transported to the laboratory in sterile and refrigerated containers (4°C) and preserved at this temperature.
Physicochemical parameters: fat (F), fat in dry matter (FDM), protein (Prot), total solids (TS) and moisture (M) were determined using
an infrared analyzer FoodScanTM (FOSS, Denmark). Colorimetric analysis has been carried out using a Minolta Colorimeter CR-400
with an illuminant D65. Calibration has been done by white plate Minolta 13833057 with Y=94, x=0.3155 and y=0.3319, obtaining
coordinates L*, a* and b*, where L* indicates lightness (0=black, 100=white), a* is a red index (-a*=green, +a=red), b* is a yellow
index (-b*=blue, +b*=yellow) and C* (Chroma) (Lincon et. al, 2010). Results are presented as means ± Standard deviation.
RESULTS AND DISCUSSION
Physicochemical parameters
Observed means: fat from 29,95% ± 1,12 (T0) to
34,53% ± 1.60 (T3); fat in dry matter from 52%
±0,71 (T0) to 51% ±0,89 (T3); protein from
24,38% ±1,47 (T0) to 27,04% ±1.01 (T3); total
solids from 57,82% ±2,0 (T0) to 68,23% ±2,66
(T3) and moisture decreases from 42,18% ±2,0
(T0) to 31,77% ±2,66 (T3) (Fig. 1).
Colorimetric analysis
L* value (lightness) of the samples undergoes a
decrease from 88.01 (T0) to 80.96 (T3). Chroma
(C*) increased from 15.27 (T0) to 17.98 (T3).
Values of index a* and b* obtained increased
respectively from –3.70 (T0) to –4.93 (T3) and
from 14.81 (T0) to 17.28 (T3).
This indexes are in accordance to other studies
(Bonanno et al., 2008). The color change is
determined by the lipolytic and proteolytic
processes that occur during aging.
Fig. 1: Physico-chemical characteristics during ripening time
Table 1: Evolution of color parameters during ripening
Bibliography is available from authors.