“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY


https://doi.org/10.4081/ijfs.2009.1427
AIVI - March 2009 - Issue 3
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Casciotta d’Urbino, DOP, risk evaluation.
Abstract Views: 544
PDF: 964
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Authors

  • A. Petruzzelli
    lucia.zoppi@pagepress.org
    Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
  • F. Paolini Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
  • E. Micci Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
  • S. Baldassarri Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
  • C. Benedetti ASUR Marche ZT 2 Urbino - Dipartimento di Prevenzione - Servizio Veterinario - Igiene degli Alimenti di Origine Animale, .
  • B. Arduini ASUR Marche ZT 2 Urbino - Dipartimento di Prevenzione - Servizio Veterinario - Igiene degli Alimenti di Origine Animale, .
  • E. Bonometti Istituto Zooprofilattico Sperimentale Lombardia e Emilia Romagna, Sede Brescia, .
  • G.V. Pezzotti Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
  • F. Tonucci Istituto Zooprofilattico Sperimentale Umbria Marche Sezione Diagnostica Pesaro, .
The “Casciotta d’Urbino” is a DOP cheese of the Marche region. The aim of this work, was to evaluate the microbiological process-product standards and the sanitary requisites of this typical product. In this study, three processing plants of the Pesaro-Urbino province have been selected; in each one, three batches of product, at different stages of ripening, have been sampled. The results have been elaborated through a software for the linear regression and the standard error calculation. This study has shown the respect of the sanitary requisites and allowed to identify the standard microbial populations of this product. These information are important for the characterization of this product that requires, as many other typical productions, objective evaluation criterions.

1.
Petruzzelli A, Paolini F, Micci E, Baldassarri S, Benedetti C, Arduini B, Bonometti E, Pezzotti G, Tonucci F. “CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Apr. 23];1(3):67-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.67

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