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The aim of the project was to help the consortium of Trentino dairy producers to optimize the production chain of Grana Trentino cheese, the main local dairy product.
The project was funded by the local Government and it included:
The development of a quality control system based on innovative methods of analyses.
The study of the effects on cheese quality of more rational and economically advantageous conditions for milk storage before cheese-making.
On the basis of our results, the consortium is implementing a plan to introduce innovative measures to rise standards of quality while maintaining local characteristic features.
Publications
• Bergamaschi, M., Aprea, E., Betta, E., Biasioli, F., Cipolat-Gotet, C., Cecchinato, A., Bittante, G., Gasperi, F. (2015). Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Journal of Dairy Science (In press). DOI: 10.3168/jds.2014-8807 link
• Endrizzi, I., Aprea, E., Biasioli, F., Corollaro, M.L., Demattè, M.L., Penasa, M., et al. (2013). Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study. Journal of Sensory Studies, 28(1), 14-24. DOI: 10.1111/joss.12018 link
• Franciosi, E., Gardini, F., Monfredini, L., Tabanelli, G., Fabris, A., Endrizzi, I., et al. (2012). Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study. Journal of Dairy Science (ADSA), 95(10), 5485-5494. DOI: 10.3168/jds.2011-4693 link
• Endrizzi, I., Fabris, A., Biasioli, F., Aprea, E., Franciosi, E., Poznanski, E., et al. (2012). The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation. International Dairy Journal, 23(2), 105-114. DOI: 10.1016/j.idairyj.2011.10.004 link
• Bergamaschi, M., Aprea, E., Betta, E., Biasioli, F., Cipolat-Gotet, C., Cecchinato, A., Bittante, G., Gasperi, F. (2015). Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Journal of Dairy Science (In press). DOI: 10.3168/jds.2014-8807 link
• Endrizzi, I., Aprea, E., Biasioli, F., Corollaro, M.L., Demattè, M.L., Penasa, M., et al. (2013). Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study. Journal of Sensory Studies, 28(1), 14-24. DOI: 10.1111/joss.12018 link
• Franciosi, E., Gardini, F., Monfredini, L., Tabanelli, G., Fabris, A., Endrizzi, I., et al. (2012). Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study. Journal of Dairy Science (ADSA), 95(10), 5485-5494. DOI: 10.3168/jds.2011-4693 link
• Endrizzi, I., Fabris, A., Biasioli, F., Aprea, E., Franciosi, E., Poznanski, E., et al. (2012). The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation. International Dairy Journal, 23(2), 105-114. DOI: 10.1016/j.idairyj.2011.10.004 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
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