Mauro Musto

Effect of jenny milk addition on the inhibition of late blowing in semihard cheese

The occurrence of late blowing defects in cheese produces negative effects on the quality and commercial value of the product. In this work, we verified whether the addition of raw jenny milk to bulk cow milk reduced the late blowing defects in semihard cheeses. During cheesemaking, different aliquots of jenny milk were poured into 2 groups of 4 vats, each containing a fixed amount of cow milk. A group of cheeses was created by deliberately contaminating the 4 vats with approximately 3 log10 cfu/mL milk of Clostridium tyrobutyricum CLST01. The other 4 vats, which were not contaminated, were used for a second group of cheeses. After 120 d of ripening, some physical, chemical, and microbiological parameters were evaluated on the obtained semihard cheeses. Differences in sensory properties among cheeses belonging to the uncontaminated group were evaluated by 80 regular consumers of cheese. Our results showed that the increasing addition of jenny milk to cow milk led to a reduction of pH and total bacterial count in both cheese groups, as well as C. tyrobutyricum spores that either grew naturally or artificially inoculated. We observed a progressive reduction of the occurrence of late blowing defects in cheese as consequence of the increasing addition of jenny milk during cheese making. Moreover, the addition of jenny milk did not affect the acceptability of the product, as consumers found no difference among cheeses concerning sensorial aspects. In conclusion, the important antimicrobial activity of lysozyme contained in jenny milk has been confirmed in the current research. It is recommend for use as a possible and viable alternative to egg lysozyme for controlling late blowing defects in cheese.

Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

Thermal treatments are used to improve milk microbial safety, shelf life, and biological activity of some of its components. However, thermal treatments can reduce the nutritional quality of milk, affecting the molecular structure of milk proteins, such as lysozyme, which is a very important milk component due to its antimicrobial effect against gram-positive bacteria. Jenny milk is characterized by high lysozyme content. For this reason, in the last few years, it has been used as an antimicrobial additive in dairy products as an alternative to hen egg white lysozyme, which can cause allergic reactions. This study aimed to investigate the effect of pasteurization and condensation on the concentration and antimicrobial activity of lysozyme in jenny milk. Furthermore, lysozyme quantity and activity were tested in raw and pasteurized milk after condensation at 40 and 20% of the initial volume. Reversed-phase HPLC was performed under fluorescence detection to monitor lysozyme in milk samples. We evaluated the antimicrobial activity of the tested milk against Bacillus megaterium, Bacillus mojavensis, Clavibacter michiganensis, Clostridium tyrobutyricum, Xanthomonas campestris, and Escherichia coli. Condensation and pasteurization did not affect the concentration or antimicrobial activity of lysozyme in jenny milk, except for B. mojaventis, which showed resistance to lysozyme in milk samples subjected to heat treatments. Moreover, lysozyme in jenny milk showed antimicrobial activity similar to synthetic antibiotics versus some gram-positive strains and also versus the gram-negative strain X. campestris.

Diet of the Italian hare ( Lepus corsicanus ) in a semi-natural landscape of southern Italy

Abstract The food habits of the endangered Italian hare have not received adequate attention from researchers. In this study, the diet composition of this species and its seasonal variation were assessed by analysing faecal pellets in a semi-natural landscape in the south of Italy. The results showed that hares feed on 62 species of plants during the year, with a conspicuous presence of herbaceous ones (e.g., Trifolium pratense, Brachypodium sylvaticum, Festuca arundinacea) as these occurred at high frequencies in most of the faecal samples. In spring, diet composition was characterised by a high percentage of Graminaceae (>37%). In the other seasons, hares also included fruits (e.g., Prunus spinosa, Pyrus piraster, Malus sylvestris), which, in autumn, accounted for >27%. There were significant differences among seasons (p<0.001) in terms of Margalef’s richness, Shannon diversity, and Buzas and Gibson’s evenness. The smallest values of richness and diversity were observed in spring. Dietary overlap was low between spring and the other seasons; conversely, there was substantial overlap (>70%) in the diets during the other seasons with a more pronounced similarity between summer and autumn (Sørensen, Cs=0.80; Morisita-Horn, CMH=0.73).

Innovative Use of Jenny Milk from Sustainable Rearing

Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

Creating Public Awareness of How Goats Are Reared and Milk Produced May Affect Consumer Acceptability

This study evaluated whether showing a video of the different ways of raising goats for milk affected consumer acceptability. Four combinations, 2 Videos (intensive [INT] and semiextensive [SEM] system) × 2 Milk Types (semiskimmed [S] and whole [W] milk), were evaluated by 70 habitual consumers of goat milk, who scored their liking and purchase intention during blind (B), expected (E), and informed (I) acceptability sessions. In the B session, consumers tasted both milk types without information. S samples were preferred over W samples. In the E session, SEM video created high expectations in terms of milk liking and purchase intent, whereas the opposite happened when showing INT video. In the I session, consumers showed a clear preference for combinations created using SEM video, regardless of milk type. W-SEM and S-INT were worse (negative disconfirmation) and better (positive disconfirmation) than expected, respectively. A complete assimilation toward expectations occurred only for S-INT. INT video adversely affected the acceptability of S samples. Concerning purchase intent, W-SEM and S-SEM were worse than expected, but the assimilation was complete only for S-SEM: SEM video increased purchase intent for S samples.

Seasonal variation in food habits of the Italian hare in a south Apennine semi-natural landscape

The Italian hare is a species of hare endemic to central and southern Italy and to Sicily. It has been classified as a ‘vulnerable’ species by the International Union for Conservation of Nature (IUCN), as it is considered to have a high risk of extinction in the next decade. Despite its endangered status, little is known about its feeding habits. In the present study, the seasonal pattern of diet composition of a population of Italian hare occupying a semi-natural landscape was estimated by using the micro-histological technique of faecal analysis. The results showed that hares had a diversified diet, consuming plant parts from over 70 species. Like other Lepus sp., the Italian hare consumed a large amount of herbaceous plants (e.g. Brachypodium sylvaticum, Trifolium pratense, Allium subhirsutum and Festuca arundinacea), although it complemented its diet seasonally with fruits of Prunus spinosa, Pyrus piraster and Malus sylvestris. Analysis of similarities (ANOSIM) evidenced significant differences among seasons, as a consequence of the seasonal occurrence of the various food items. Spring and autumn (R = 0.7482, P = 0.001), as well as spring and winter (R = 0.7398, P = 0.001), showed low diet similarities; these results were supported by similarity percentage analysis (SIMPER, average dissimilarity: > 71% between spring and autumn; > 69% between spring and winter) with taxa like P. spinosa, Cirsium strictus, T. pratense and Rosa canina making the greatest contributions to these differences. Higher similarities were instead found when comparing other seasons. This seasonal pattern of diet composition was clearly depicted in the graph from nonmetric multidimensional scaling (n-MDS) ordination. Our results highlight the importance of some plant taxa in the diet of the Italian hare and could be useful in managing reintroduction programs.

Study on the protective effect of an innovative cow milk-based product against some human skin-bacterial pathogens

There is a growing interest related to the possible use of some components of cow milk that behave as immunomodulators, exert biological activity, and have anti-inflammatory factors. The aims of this study were: i) to investigate the chemical composition and antioxidant activity of Podolian cow milk; ii) to test the efficacy of some hand soaps supplemented with different percentage of cow milk compared to placebo; iii) to evaluate the antibacterial activity of milk added to soap. Antioxidant activity of Podolian milk resulted in mean 97.03% and 52.09% utilizing 2,2’-azinobis 3ethylbenzthiazoline-6-acid and 2,2-diphenyl-1-picrylhydrazyl methods, respectively. The efficacy test showed that the most effective soap was obtained adding 5% of Podolian milk. For this soap, total counting bacterial test evidenced the highest reduction of bacterial hand contamination assessed by 98%.

Diet composition of the Italian roe deer (Capreolus capreolus italicus) (Mammalia: Cervidae) from two protected areas

Abstract The Italian roe deer is classified as “vulnerable” in the International Union for Conservation of Nature Red List of Threatened Species, as the few specimens of this endemism may have a high risk of extinction. Conservation efforts for the Italian roe deer cannot prescind from the study of the feeding habits of the taxon. Therefore, in the present study, the spring diet composition of the Italian roe deer from two protected areas was estimated by using the micro-histological technique of faecal analysis. Univariate measures of alpha and beta diversity were computed to assess spatial differences in diet composition between the sites. A total of 79 different species of plants were identified, with few species (mainly woody plants) comprising over a quarter of the diet. The most consumed species were Rubia peregrina, Quercus suber and Osyris alba in Site 1, and Q. cerris, Carpinus betulus and Crataegus monogyna in Site 2. Alpha diversity analysis showed that diet composition was quite rich and diverse in both sites, with nearly all the shared species eaten to an equal extent. Moreover, the values of alpha diversity indices were not significantly different between the sites. The degree of dietary overlap ranged from “low” to “high”, as most of the identified plants were unshared, whereas the consumption of some shared plants differed between the sites. In conclusion, our results showed that that this subspecies of Capreolus is capable of exhibiting both a generalist and an opportunistic behaviour in relation of food resource availability.

Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk.

The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on.

Grazing and Biodiversity Conservation: Highlights on a Natura 2000 Network Site

This paper provides a summarisation of information on the biodiversity of Natura 2000 sites of Basilicata and the impacts of grazing on protected habitats and species. Besides, using a case study of a site particularly rich in biodiversity as an example, we described the application of the Driving Force, Pressure, State, Impact and Response (DPSIR) framework to evaluate the impacts of grazing and to propose corrective measures for ensuring restoration and conservation of habitats.