Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini

This study aimed at the knowledge ofAbruzzo region traditional dairy products. Preliminary results showed that Incanestrato di Castel del Monte was characterized by a rich and different microbiota. Biochemical parameters analysis during fermentation highlighted the presence of a strong proteolytic/peptidasic activities by starter and non-starter lactic acid bacteria. Biogenic amines content was low, even if tyramine was detected in most cheese samples. Moreover, the effect of sheep iodine nutrition on chemico-physical and microbiological characteristics during Pecorino production was evaluated. Iodine supplement did not quantitatively affect the microbial cultivable populations, but favored the development of specific strains showing better fermentation performance and peculiar biochemical activities well differentiated during Incanestrato di Castel del Monte Pecorino production.