Giuseppe Licitra

University of Catania | UNICT · Department of Agricultural and Food Science (DISPA)

The present work aimed at a preliminary characterisation of the Hyblean Ricotta cheese manufactured from semi-extensive dairies in Sicily. A survey on the detection of technological parameters during the production process, as well as the chemical and sensory analysis of raw material and the products, were performed to compare the effect of two dif...

The present study aims to characterize the artisanal saffron ricotta cheese, produced from the whey of Piacentinu Ennese PDO cheesemaking, including the detection of technological parameters detected during the production process, and the assessment of the main physical-chemical, microbial, sensory, and antioxidant characteristics. A survey on the...

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating the milk pasteurization process. Due to the increased restrictions on the production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) in cheese was measured as a simple and reliable method to check...

Traditional food products (TFPs) represent a defining part of one's culture, identity, and heritage with crucial economic, cultural, and environmental benefits in society. Younger generations have a positive idea of TFPs, even if this does not lead to actual purchase, possibly due to the fact that they are often perceived to not meet safety criteri...

This review focused on the historical, technological, and analytical characteristics of ricotta cheese available in the literature. Ricotta cheese is a typical dairy product that originated from Italy, used in the preparation of several traditional dishes, both sweet and salted. The available studies pertaining to ricotta cheese revealed a consider...

In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms were dominated by thermophilic rod LAB (4.6-6.5 log CFU/cm2). Bulk milk showed consistent levels of total mesophilic microorganisms (T...

Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in whey, resulting from cheese production. The homogenization method applied to collect ricotta cheese samples could affect the total solids (TS) contents of the products. The aim of this study was to determine the effects of 5 different homogenization methods o...

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ri...

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive sy...

The main goal of this research was to characterize the bacterial diversity of wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese and Cacio...

Introduction-Piacentinu Ennese PDO (PE), Maiorchino (MR) and Canestrato di Moliterno IGP (CM) are historical cheeses belonging to the dairy tradition of southern Italy. PE, produced in Sicily, is a pressed pasta cheese with a unique yellow colour, due to the use of saffron in the milk; it is produced with raw, whole ewe’s milk using traditional too...

The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM)...

Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxida...

Argan tree (Argania spinosa (L.) Skeels) is endemic in Morocco. The aroma compounds of argan oil prepared from roasted and unroasted argan kernels were analyzed using GC-MS and olfactometry. Influence of the fruit peeling method on the olfactometric parameters was also studied. Oil coming from unroasted kernels furnished fourteen compounds if the f...

This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flav...

This chapter discusses various extra-hard cheeses, such as Parmigiano Reggiano Protected Designation of Origin (PDO), and Sbrinz PDO. Raw cow's milk is used to produce Parmigiano Reggiano PDO. The colour of the cheese is between light straw to straw. The aroma and flavour of the paste is fragrant, delicate, tasty but not spicy. Reggianito cheese is...

This chapter discusses various acid-coagulated cheeses, such as acid curd cheese, Crottin de Chavignol Protected Designation of Origin (PDO)cheese, Quark cheese and Robiola di Roccaverano cheese. Acid curd cheeses are produced from acid curd Quark and therefore constitute an extra cheese group. It exhibits a smooth and firm texture and a mild and p...

This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured f...

This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistak...

This chapter reviews scientific research showing that wood offers greater or at least not lower than cleaning guarantees, plastic and stainless steel. Wood in contact with raw milk and cheeses is rapidly covered by a microbial biofilm. In several studies, the researchers showed a high biodiversity of microorganisms present in biofilms not only betw...

This chapter reviews scientific research showing that wood offers greater or at least not lower than cleaning guarantees, plastic and stainless steel. Wood in contact with raw milk and cheeses is rapidly covered by a microbial biofilm. In several studies, the researchers showed a high biodiversity of microorganisms present in biofilms not only betw...

Bouhezza is an Algerian ripened cheese manufactured specifically in a goatskin bag with “Lben”, salt and raw milk for several weeks. The aim of this study was to characterize the unknown aromatic profile of the Bouhezza using SMart Nose, gas chromatography/mass spectrometry (GC/MS) and GC/MS/Olfactometry. In a first step, four farmhouse Bouhezza...

The influence of stage of lactation and corresponding diets on rates of protein degradation (kd) is largely unstudied. Study objectives were to measure and compare in situ ruminal kd of crude protein (CP) and estimate rumen CP escape (rumen-undegradable protein; RUP) of selected feeds by cows at 3 stages of lactation fed corresponding diets, and to...

Specific aromatic compounds (terpene compounds), polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA) and lipo-soluble vitamins (α-tocopherol and β-carotene) in milk are considered as neutraceutical compounds due to their human healthy effects. Animal feeding highly influences milk and dairy products quality, especially for chemical-p...

The dairy products quality is highly influenced by animal feeding that affects chemical physical and sensorial characteristics of milk and cheese. The proper forages conservation allows to preserve nutritional value and at least it represents the critical control point in order to minimize the potential presence of toxic substances like mycotoxins....

The Hyblean area is the major dairy producer of southeastern Sicily. This current study was undertaken to investigate the aroma-active compounds in order to detect any differences in the flavor profiles of two Hyblean pasture types of forage: cultivated vs. spontaneous. Forage samples were collected twice, at the beginning (Period I) and at the end...

As part of a larger project aiming to develop management evaluation tools based on results from test-day (TD) models, the objective of this study was to examine the effect of physical composition of total mixed rations (TMR) tested quarterly from March 2006 through December 2008 on milk, fat, and protein yield curves for 25 herds in Ragusa, Sicily....

Today, wooden shelves are used for the ripening of about 500,000 tons of cheese per year in Europe, including about 350,000 tons in France, such as most of the famous cheeses with the protected designation of origin (PDO), e.g., Comté, Reblochon, Beaufort, Munster, Cantal, and Roquefort. For some PDO cheeses, the use of wooden tools is mandatory. M...

The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses, Page 1 of 2 Abstract Approximately 39 Italian cheeses carry protected designation of origin (PDO) status. These cheeses differ in their manufacturing technology and the microbial flora which comprise the finished products. The evolution of lactic mic...

This study was performed to evaluate α-tocopherol and β-carotene contents of pasture milk under ordinary Sicilian farming conditions. Fourteen dairy farms were allocated into 2 balanced groups on the basis of cultivated (CULT) or spontaneous (SPO) pasture type feeding. Bulk milk per farm was collected 4 times from February through April at 3-wk int...

Al presentarsi di una nuova idea sul mercato perché questa abbia successo è necessario comunicare con i consumatori attraverso la fornitura di informazioni accessibili. Il passaparola è uno dei mezzi più veloce ed efficace perché questo avvenga. Nella percezione dei consumatori il passaparola riduce il rischio, che invece diventa forte in mancanza...

Attraverso il progetto T-Cheesimal, al quale hanno preso parte il CoRFiLaC (Consorzio Ricerca sulla Filiera Lattiero Casearia), il DISPA dell'Università di Agraria di Catania e l'Università di Malta, avente lo studio e la valorizzazione di un formaggio locale maltese il "Gbjena", insieme ai formaggi siciliani, si è svolto un primissimo pilot study...

Milk fat globules are subject to several changes due to milk industrial processes and storage conditions. There is a potential industrial interest in monitoring changes in milk microstructure subject to various sanitation treatments and different storage temperatures. Most variations are related to the milk fat globules membrane (MFGM), whose main...

Herd environments constitute productivity potentials, or aggregate opportunity outcomes, resulting from management actions taken with the available inputs. Management outcomes from cow nutrition, udder health and milking practices were quantified with the help of surveys of 254 dairy producers in southeastern Sicily. Objectives were to disentangle...

Native pasture has been shown to have a strong influence on the sensory characteristics of dairy products. However, few studies have been carried out on milk flavor profiles. The aim of the present study was to evaluate the influence of cows’ pasture-based feeding on milk volatile profile. Four Sicilian dairy farms, with three different breeds and...

Purpose: This study aims to investigate consumers ability to discern food product quality in absence of information compared to mass products. Design/methodology/approach: Milk types were selected in order to satisfy two dimensions: fat content and quality difference. Two experiments were run: in the first standardized or mass milks (Ultra-High-Tem...

It has been shown that several factors such as pasture feeding, farming system and season might influence the content of conjugated linoleic acid (CLA) isomers in milk. Four Sicilian traditional dairy farms were selected, two had both Holstein and Brown Swiss cows, which were both at low pasture intake regimen and the other two farms had exclusivel...

It has been shown that several factors such as feed source and breed might influence milk fat-soluble antioxidants (AOs). This study investigated pasture feeding effects and dairy cattle breed on the content of α-tocopherol and β-carotene in cows' milk by monitoring two grazing seasons (spring and fall) as well as a summer no-pasture season. Four d...

It has been shown that several factors such as feed source and breed might influence milk fat-soluble antioxidants (AOs). This study investigated pasture feeding effects and dairy cattle breed on the content of alpha-tocopherol and beta-carotene in cows' milk by monitoring two grazing seasons (spring and fall) as well as a summer no-pasture season....

The objective of this study was to examine the effect of the chemical composition of a total mixed ration (TMR) tested quarterly from March 2006 through December 2008 for milk, fat, and protein yield curves for 27 herds in Ragusa, Sicily. Before this study, standard yield curves were generated on data from 241,153 test-day records of 9,809 animals...

Not only feed but also respective bolus particle size could alter diet efficiency and cow performance. The objective of this project was to characterize particle size of selected feeds and respective swallowed boli. Feed samples included 6 different particle length rye grass hay samples, 1 grass silage, 1 corn silage, and 1 total mixed ration (TMR)...

Bouhezza is a traditional Algerian low-fat soft cheese. It can be produced from goat, sheep, cow milk or from mixed milks. The traditional cheesemaking of Bouhezza cheese requires the preparation of a natural container - "chekoua" - from goat or sheep skin, with the role of serum separator and solid phase. In these skin-bags, the "lben" is obtained...

A set of mathematical descriptors was devised to describe structural relationships between nanostructures in micrographs. The ability of these descriptors to measure size, shape and distribution of nanostructures was assessed on Confocal Laser Scanning Microscope (CLSM) micrographs of treated milk, in which fat was stained. Comparisons of scores ob...

A set of mathematical descriptors was devised to describe structural relationships between nanostructures in micrographs. The ability of these descriptors to measure size, shape and distribution of nanostructures was assessed on Confocal Laser Scanning Microscope (CLSM) micrographs of treated milk, in which fat was stained. Comparisons of scores ob...

Bouhezza is a traditional Algerian ripened cheese made in goatskin bags. The aim of this study was to characterise the chemical composition and proteolysis of Bouhezza as well as the microbial ecosystems that are present in this cheese using numerations and PCR-TTGE profiles. The microstructure of the cheese was also observed using confocal microsc...

The aromatic characteristics of concentrate feeds can affect feed intake in ruminants. In a previous study, the palatability of 14 feeds, mostly concentrates, was tested in lambs and mature dry ewes. In this study, the volatile profile of those feeds was measured by electronic nose analysis and gas chromatography–olfactometry as well as by mass spe...

Composition and physical properties of cheeses are influenced by temperature, salt, and calcium concentration of brine. This work aimed to examine conditions of brine under which the cheese matrix contracts or expands in absence of restrictions imposed by surface rind development during overnight block formation. Three experimental 4-kg blocks of R...

Ragusa is an important region for dairy production in Southeastern Sicily. CoRFiLaC is a dairy research institute which offers assistance to local dairy farmers. Part of the extension program is to monitor the functioning of the milking systems which includes also parameters regarding the efficiency of the automatic cleaning system. The purpose of...

Ragusano is a pasta filata cheese produced from raw milk in Sicily. The proteolysis was extensively analyzed after stretching (day 0), at 4 and 7 months of ripening through soluble nitrogen, urea-PAGE, and peptide identification by tandem mass spectrometry. After stretching, 123 peptides were identified: 72 arising from β-casein, 34 from α(s1)-case...

Description of microscopic features is often accomplished by qualitative inspection of micrographs. However, assessing the differences responsible for the variation of rheological properties requires taking measurements of microscopic features. A statistically-founded algorithm is proposed for automatic identification of cheese micro-features in Sc...

Cette publication est également parue dans la revue "Journal of Animal Science", Vol.89, E-Suppl.1.

Body condition score (BCS) is considered an important tool for management of dairy cattle. The feasibility of estimating the BCS from digital images has been demonstrated in recent work. Regression machines have been successfully employed for automatic BCS estimation, taking into account information of the overall shape or information extracted on...

The study was applied to samples of a fresh stringy cheese from bovine, ewe and goat milk obtained from a small dairy in Siciliy. Cheese samples, vacuum packaged and without package, were stored at 5±1°C and evaluated from 0 to 15 days. Keeping quality was studied using evaluated with a SMart Nose System (SN) and by a Solid Phase Micro Extraction.G...

Abstract Trachanas is one of the most important traditional food products of Cyprus. It is made from fermented sheep or goat's milk or a mixture of both. The fermented milk is heated and crushed wheat is added to produce a porridge mixture. The mixture is then dried and stored in the form of "biscuits". Dehydration is performed either by sun, at a...

Polyunsaturated fatty acids and lipo-soluble vitamins in the milk are considered as neutraceutical compounds due to their beneficial effects on human health. The aim of the present study was to evaluate the changes in fatty acid composition and fat-soluble antioxidant content in plasma and milk from cows fed with different dietary proportions from...

Earlier studies identified large between-herd variation in estimated lactation curve parameters from test-day milk yield and milk composition records collected in Ragusa province, Italy. The objective of this study was to identify sources of variation able to explain these between-herd differences in milk production curves, by estimating associatio...

Traditional cheeses are characterized by strong links to their territory of origin and are testimonial of the history and the culture of the community that produces them. Every traditional cheese originates from a complex system which results in unique organoleptic characteristics. The development of these unique characteristics is linked to severa...

The energy reserves in cows in terms of body fat stores and mobilization during the different lactation stages have im- portant implications for milk production, animal well-being, reproductive performance, and, more generally, farm produc- tivity. This study explores the possibility to efficiently semi- automate the process of body condition scori...

Microscopy is often employed in food research to inspect the microstructural features of food samples. Accurate detection of microscopic features is required for reliable quantitative analysis. We propose a user-assisted approach that can be easily integrated into a graphical interface. The proposed algorithm is based on a fast approximation of the...

In the Sicilian PDO Ragusano cheese making, raw milk is placed in a wooden vat called a Tina. As no starter is added, lactic acid is produced by milk flora and flora released from the Tina biofilm. The aim of this work was to assess the safety and efficiency of this natural inoculation system. From 15 Tinas' biofilms, bacteria total counts varied f...

In the 2006, a study was carried out on consumers' preference and evaluation of food products linked to the biodiversity factors such as: pasture, cheese making, raw milk, traditional tools, and natural rennet. The aim was to show how consumers evaluated these products independently from their knowledge about the identity of the food they tasted. D...

SMart Nose, the first artificial nose based on mass spectrometry, was used to investigate the differences on aroma profile of Piacentinu cheese, a traditional Sicilian cheese obtained with ewes’ milk and saffron. Local (L) or Commercial (C) saffron was added to cheeses produced by traditional (wood) (L) and plastic (P) tool (tina). At the end, four...

Test-day (TD) models are used in most countries to perform national genetic evaluations for dairy cattle. The TD models estimate lactation curves and their changes as well as variation in populations. Although potentially useful, little attention has been given to the application of TD models for management pur- poses. The potential of the TD model...