Open Access“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY
Author(s) -
Annalisa Petruzzelli,
Francesca Paolini,
Eleonora Micci,
Sandra Baldassarri,
C. Benedetti,
B. Arduini,
E. Bonometti,
Giovanni Pezzotti,
Francesco Tonucci
Publication year - 2009
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2008.3.67
Subject(s) - product (mathematics) , process (computing) , computer science , process engineering , manufacturing engineering , engineering , mathematics , operating system , geometry
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