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Prof. Massimo Todaro
University of Palermo, Department Agricultural, Food and Forest Sciences

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Communication
Published: 16 July 2021 in Foods
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The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable.

ACS Style

Massimo Todaro; Vittorio Lo Presti; Alessandro Macaluso; Maria Alleri; Giuseppe Licitra; Vincenzo Chiofalo. Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese. Foods 2021, 10, 1648 .

AMA Style

Massimo Todaro, Vittorio Lo Presti, Alessandro Macaluso, Maria Alleri, Giuseppe Licitra, Vincenzo Chiofalo. Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese. Foods. 2021; 10 (7):1648.

Chicago/Turabian Style

Massimo Todaro; Vittorio Lo Presti; Alessandro Macaluso; Maria Alleri; Giuseppe Licitra; Vincenzo Chiofalo. 2021. "Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese." Foods 10, no. 7: 1648.

Review
Published: 13 February 2021 in International Journal of Environmental Research and Public Health
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This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.

ACS Style

Raimondo Gaglio; Massimo Todaro; Luca Settanni. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. International Journal of Environmental Research and Public Health 2021, 18, 1834 .

AMA Style

Raimondo Gaglio, Massimo Todaro, Luca Settanni. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. International Journal of Environmental Research and Public Health. 2021; 18 (4):1834.

Chicago/Turabian Style

Raimondo Gaglio; Massimo Todaro; Luca Settanni. 2021. "Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese." International Journal of Environmental Research and Public Health 18, no. 4: 1834.

Journal article
Published: 22 September 2020 in Animals
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Cactus pear cladodes are used as forage in the most arid regions. In Italy, the human consumption of prickly pear fruits and juice is gradually increasing for their numerous health benefits. In manufacturing plants that produce prickly pear juice, several by-products (prickly pear by-products PPB) are obtained. Despite their interesting nutritional characteristics, PPB are not very usable because of their poor shelf-life which is related to their high moisture and sugar content. The aim of this study was to verify the efficacy of ensilage to preserve PPB and to compare different inclusion levels (0, 5, and 10% as fed) of wheat straw. For each treatment, four under vacuum micro-silos were prepared and, after 35 days of storage, the state of preservation was evaluated. Subsequently, the aliquots were analyzed for chemical composition and incubated with bovine rumen fluid to evaluate the fermentation kinetics. The PPB 5% of straw showed significant lower pH and ammonia nitrogen concentration, indicating a better preservation process. Moreover, PPB 5% of straw showed better nutritional parameters (higher crude protein and lower Neutral Detergent Fibre) and fermentation characteristics (higher degradability and VFA volatile fatty acids production) when compared with the other PPB silages. Ensilage with straw represents a suitable storage technique to preserve the nutritional characteristics of PPB.

ACS Style

Alessandro Vastolo; Serena Calabrò; Monica Isabella Cutrignelli; Girolamo Raso; Massimo Todaro. Silage of Prickly Pears (Opuntia spp.) Juice By-Products. Animals 2020, 10, 1716 .

AMA Style

Alessandro Vastolo, Serena Calabrò, Monica Isabella Cutrignelli, Girolamo Raso, Massimo Todaro. Silage of Prickly Pears (Opuntia spp.) Juice By-Products. Animals. 2020; 10 (9):1716.

Chicago/Turabian Style

Alessandro Vastolo; Serena Calabrò; Monica Isabella Cutrignelli; Girolamo Raso; Massimo Todaro. 2020. "Silage of Prickly Pears (Opuntia spp.) Juice By-Products." Animals 10, no. 9: 1716.

Journal article
Published: 30 May 2020 in Animals
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In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its stability during a 21-day outdoor storage, using potassium metabisulfite (PMB) as a preservative agent, added to the PPB mass at different doses (0, 50, 100, and 150 g/kg). The fractioning of PPB showed that it included 28% of peel and pulp and 72% of seeds on a dry matter (DM) basis. On the whole, this by-product was low in crude protein (5.32% DM), high in fiber content (51.38%, 41.15% and 14.64% DM for NDFom, ADFom and ADL respectively), non-fiber carbohydrates (NFC, 29.68% DM), and soluble sugars (13.3% DM), with a moderate level of net energy for lactation (4.59 MJ/kg DM). Storage was the main factor of alteration of PPB chemical composition with the exception of ether extract. A decline of NFC and soluble sugars, due to microbial fermentation, was observed with all PMB treatments, especially during the first week of storage, probably due to evolution of both coccus (M17) and rod LAB (MRS), which increased their loads at the seventh day of storage.

ACS Style

Massimo Todaro; Marco Alabiso; Antonino Di Grigoli; Maria Luisa Scatassa; Cinzia Cardamone; Isabella Mancuso; Francesca Mazza; Adriana Bonanno. Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation. Animals 2020, 10, 949 .

AMA Style

Massimo Todaro, Marco Alabiso, Antonino Di Grigoli, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Francesca Mazza, Adriana Bonanno. Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation. Animals. 2020; 10 (6):949.

Chicago/Turabian Style

Massimo Todaro; Marco Alabiso; Antonino Di Grigoli; Maria Luisa Scatassa; Cinzia Cardamone; Isabella Mancuso; Francesca Mazza; Adriana Bonanno. 2020. "Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation." Animals 10, no. 6: 949.

Integrated food science
Published: 17 February 2020 in Journal of Food Science
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A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. Practical Application Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.

ACS Style

Mansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science 2020, 85, 556 -566.

AMA Style

Mansour Rabie Ashkezary, Adriana Bonanno, Massimo Todaro, Luca Settanni, Raimondo Gaglio, Aldo Todaro, Marco Alabiso, Giuseppe Maniaci, Francesca Mazza, Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science. 2020; 85 (3):556-566.

Chicago/Turabian Style

Mansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. 2020. "Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese." Journal of Food Science 85, no. 3: 556-566.

Journal article
Published: 18 September 2019 in Animals
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Durum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber content of the concentrates with DWB, the hay in the diets was slightly reduced. During the trial, the group feed intake and the individual milk production were monitored, and cheese was made with bulk milk from each group. Milk yield and microbiological characteristics of milk and cheese were similar among groups, indicating no DWB effect on cows performance and fermentation process. Milk from DWB20 group resulted slightly higher in casein and curd firmness (a2r). In cows fed DWB, the higher polyphenol intake was responsible for higher blood contents of these bioactive compounds, that seemed to have contributed in reducing the level of reactive oxygen metabolites (ROMs), which were higher in DWB0 cows. DWB20 cheeses showed a higher polyphenol content, lower number of peroxides, and higher antioxidant capacity than DWB0 cheeses. DWB20 and DWB10 diets resulted less expensive. In addition, the DWB20 group showed the best indexes heFCE (human edible feed conversion efficiency = milk/human edible feed) and NFP (net food production = milk − human edible food), expressed as crude protein or gross energy. In conclusion, the DWB fed to dairy cows at 12% of diet dry matter (DM) can lead to benefits, such as the improvement of oxidative status of cows, milk quality, shelf-life, and functional properties of cheese, and might contribute to reduce the feeding cost and limit the human-animal competition for feeding sources.

ACS Style

Adriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals 2019, 9, 698 .

AMA Style

Adriana Bonanno, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale, Adriana Di Trana, Daniela Giorgio, Luca Settanni, Raimondo Gaglio, Barbara Laddomada, Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals. 2019; 9 (9):698.

Chicago/Turabian Style

Adriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. 2019. "Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet." Animals 9, no. 9: 698.

Journal article
Published: 01 January 2019 in International Journal of Medicinal Mushrooms
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The beneficial properties of mushrooms' bioactive compounds indicate their potential for use as performance-enhancing natural additives for livestock animals. A study was undertaken to evaluate the effects of diets supplemented with mushroom myceliated grains (MMGs) fed to dairy ewes on intestinal parasite load, milk production, milk fatty acid (FA) composition, and cheese oxidative stability. During an 8-week experimental period, 21 lactating Valle del Belice ewes were divided into 3 groups named MMG20, MMG10, and MMG0. Ewes in each group were fed hay ad libitum and 1.3 kg/day/head of 1 of 3 concentrates with MMGs at 20% (MMG20), 10% (MMG10), or 0% (MMG0). The ewes fed MMG20 had comparable dry matter (DM) and nutrients intake, fewer intestinal parasite infections, a tendency toward higher milk yield, and higher milk casein content (4.78% in MMG20 vs. 4.32% in MMG10 and 4.27% in MMG0; P < 0.05), and they produced cheese with less intense yellow color and a lower secondary lipid oxidation, than the ewes in the MMG10 and MMG0 groups. A higher antioxidant capacity was observed (17.83 mmol Trolox equivalent/kg DM in the MMG20 group vs. 9.97 and 9.18 mmol Trolox equivalent/kg DM in the MMG10 and MMG0 groups, respectively; P < 0.001), suggesting a higher oxidative stability of cheese fat and a probable enrichment of cheese with antioxidant compounds inherent in or induced by MMGs. The inclusion of MMGs in the diet did not affect the amounts of health-promoting polyunsaturated FAs in milk, with the exception of n-3 eicosapentaenoic acid, which was found only in milk from the MMG-treated ewes. These promising results merit further investigation into the potential use of medicinal mushrooms to enhance animal health and production.

ACS Style

Adriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Giuseppe Di Miceli; Massimo Todaro; Marco Alabiso; Maria Letizia Gargano; Giuseppe Venturella; Felicia Ngozi Anike; Omoanghe Samuel Isikhuemhen. Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes. International Journal of Medicinal Mushrooms 2019, 21, 89 -103.

AMA Style

Adriana Bonanno, Antonino Di Grigoli, Francesca Vitale, Giuseppe Di Miceli, Massimo Todaro, Marco Alabiso, Maria Letizia Gargano, Giuseppe Venturella, Felicia Ngozi Anike, Omoanghe Samuel Isikhuemhen. Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes. International Journal of Medicinal Mushrooms. 2019; 21 (1):89-103.

Chicago/Turabian Style

Adriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Giuseppe Di Miceli; Massimo Todaro; Marco Alabiso; Maria Letizia Gargano; Giuseppe Venturella; Felicia Ngozi Anike; Omoanghe Samuel Isikhuemhen. 2019. "Effects of Diets Supplemented with Medicinal Mushroom Myceliated Grains on Some Production, Health, and Oxidation Traits of Dairy Ewes." International Journal of Medicinal Mushrooms 21, no. 1: 89-103.

Journal article
Published: 01 September 2018 in Food Packaging and Shelf Life
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The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belìce (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (aw) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while those packaged using MAP showed the highest aw. The vacuum-packed VdB cheeses were characterised by the highest lightness (L*) value. The cheeses covered with paraffin reached the lowest scores at sensory evaluation, probably because they were characterised by the highest concentrations of the free fatty acids responsible for bitter flavours.

ACS Style

Massimo Todaro; Marisa Palmeri; Cinzia Cardamone; Luca Settanni; Isabella Mancuso; Francesca Mazza; Maria Luisa Scatassa; Onofrio Corona. Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. Food Packaging and Shelf Life 2018, 17, 85 -90.

AMA Style

Massimo Todaro, Marisa Palmeri, Cinzia Cardamone, Luca Settanni, Isabella Mancuso, Francesca Mazza, Maria Luisa Scatassa, Onofrio Corona. Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. Food Packaging and Shelf Life. 2018; 17 ():85-90.

Chicago/Turabian Style

Massimo Todaro; Marisa Palmeri; Cinzia Cardamone; Luca Settanni; Isabella Mancuso; Francesca Mazza; Maria Luisa Scatassa; Onofrio Corona. 2018. "Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese." Food Packaging and Shelf Life 17, no. : 85-90.

Journal article
Published: 01 March 2017 in Food Packaging and Shelf Life
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This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40% of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage

ACS Style

Massimo Todaro; Marisa Palmeri; Luca Settanni; Maria Luisa Scatassa; Francesca Mazza; Adriana Bonanno; Antonino Di Grigoli. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese. Food Packaging and Shelf Life 2017, 11, 67 -73.

AMA Style

Massimo Todaro, Marisa Palmeri, Luca Settanni, Maria Luisa Scatassa, Francesca Mazza, Adriana Bonanno, Antonino Di Grigoli. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese. Food Packaging and Shelf Life. 2017; 11 ():67-73.

Chicago/Turabian Style

Massimo Todaro; Marisa Palmeri; Luca Settanni; Maria Luisa Scatassa; Francesca Mazza; Adriana Bonanno; Antonino Di Grigoli. 2017. "Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese." Food Packaging and Shelf Life 11, no. : 67-73.

Journal article
Published: 05 February 2017 in Animal Feed Science and Technology
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This study investigated the effects of fresh lemon pulp (FLP), as a natural antioxidant in the diet, on the intake of feed and the production of milk and cheese of Valle del Belice lactating ewes during the hot summer in Sicily. A total of 15 second-lambing ewes, kept individually in 3 × 3 m pens, were divided into 3 homogeneous groups fed with 3 diets in a 3 × 3 Latin square design, with 3 experimental phases of 21 days each. The diets were: mixed hay ad libitum plus 600 g/day of concentrate (FLP0); mixed hay ad libitum plus 400 g/day of concentrate and 1 kg/day of FLP (FLP1); and mixed hay ad libitum plus 200 g/day of concentrate and 2 kg/day of FLP (FLP2). Nine experimental Pecorino cheeses were manufactured with bulk milk collected at the end of each phase from each group. The ewes of each group showed the same dry matter (DM) intake (2 kg/day/head), but the FLP2 group received lower (P = 0.001) net energy for lactation (NEL) than other groups (2.13, 2.36, and 2.31 Mcal/day per head for FLP2, FLP0, and FLP1, respectively). The FLP constituted 9% and 16% of the total DM intake in the FLP1 and FLP2 groups, respectively. In general, the daily milk yield was low, reflecting the effect of the high environmental temperatures, and was lower (P = 0.001) in the FLP2 group than in the other groups (323, 355, and 369 g/day for FLP2, FLP1, and FLP0, respectively), probably due to the lower daily energy intake. Milk protein (P = 0.046) and casein (P = 0.033) percentages were higher in the FLP2 group than in the FLP1 group; the FLP-fed groups had higher levels of (P = 0.011) milk urea than the FLP0 group, due to a higher (P = 0.001) CP/NEL ratio in the ingested diet (96.4, 95.8, and 95.3 g/Mcal for FLP2, FLP1, and FLP0, respectively). The fatty acid composition of milk from FLP2-fed ewes was higher in vaccenic (10.6 vs. 7.96 mg/g fat; P = 0.031) and rumenic acids (6.21 vs. 5.30 mg/g fat; P = 0.048) than that in milk from FLP0 ewes. The characteristics of the cheeses were not influenced by the diet, with the exception of the total content of phenolic compounds (P = 0.011) and antioxidant activity (P = 0.051), both of which were higher in cheeses made with milk from FLP-fed ewes.

ACS Style

M. Todaro; M. Alabiso; M.L. Scatassa; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; A. Bonanno. Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese. Animal Feed Science and Technology 2017, 225, 213 -223.

AMA Style

M. Todaro, M. Alabiso, M.L. Scatassa, Antonino Di Grigoli, Francesca Mazza, Giuseppe Maniaci, A. Bonanno. Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese. Animal Feed Science and Technology. 2017; 225 ():213-223.

Chicago/Turabian Style

M. Todaro; M. Alabiso; M.L. Scatassa; Antonino Di Grigoli; Francesca Mazza; Giuseppe Maniaci; A. Bonanno. 2017. "Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese." Animal Feed Science and Technology 225, no. : 213-223.

Journal article
Published: 01 October 2016 in Food Microbiology
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The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and Streptococcus macedonicus PSL72) strains, during the traditional production of cheese at large scale level in six factories located in different areas of Sicily. The cheese making processes were followed from milk to ripened cheeses and the effects of the added LAB were evaluated on the microbiological, chemico-physical and sensorial characteristics of the final products. Results highlighted a high variability for all investigated parameters and the dominance of LAB cocci in bulk milk samples. The experimental curds showed a faster pH drop than control curds and the levels of LAB estimated in 5-month ripened experimental cheeses (7.59 and 7.27 Log CFU/g for rods and cocci, respectively) were higher than those of control cheeses (7.02 and 6.61 Log CFU/g for rods and cocci, respectively). The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR evidenced the dominance of the added starter lactococci over native milk and vat LAB, while the added non starter LAB were found at almost the same levels of the indigenous strains. The sensory evaluation showed that the mixed LAB culture did not influence the majority of the sensory attributes of the cheeses and that each factory produced cheeses with unique characteristics. Finally, the multivariate statistical analysis based on all parameters evaluated on the ripened cheeses showed the dissimilarities and the relationships among cheeses. Thus, the main hypothesis of the work was accepted since the quality parameters of the final cheeses were stabilized, but all cheeses maintained their local typicality.

ACS Style

Rosa Guarcello; Stefania Carpino; Raimondo Gaglio; Alessandra Pino; Teresa Rapisarda; Cinzia Caggia; Giovanni Marino; Cinzia L. Randazzo; Luca Settanni; Massimo Todaro. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production. Food Microbiology 2016, 59, 66 -75.

AMA Style

Rosa Guarcello, Stefania Carpino, Raimondo Gaglio, Alessandra Pino, Teresa Rapisarda, Cinzia Caggia, Giovanni Marino, Cinzia L. Randazzo, Luca Settanni, Massimo Todaro. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production. Food Microbiology. 2016; 59 ():66-75.

Chicago/Turabian Style

Rosa Guarcello; Stefania Carpino; Raimondo Gaglio; Alessandra Pino; Teresa Rapisarda; Cinzia Caggia; Giovanni Marino; Cinzia L. Randazzo; Luca Settanni; Massimo Todaro. 2016. "A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production." Food Microbiology 59, no. : 66-75.

Research article
Published: 01 January 2016 in Animal Production Science
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With the aim to find protein sources that are free of genetically modified organisms, the effects of legume grain-based concentrates, used as alternatives of a mixed concentrate feed containing soybean, were evaluated on sheep milk production. Twelve lactating ewes were divided into four groups, fed hay and, according to a 4 × 4 Latin square design, supplied with 800 g/day of a commercial mixed concentrate feed (MCF) containing maize and soybean, or the same amount of isoprotein concentrates consisting of chickpea (CH), faba bean (FB), or pea (PE) mixed with barley. The ewes ingested more of the concentrates with legume grains than the MCF (702, 702, 678 vs 587 g/day DM for CH, FB, PE and MCF; P ≤ 0.001). Compared with CH, FB and PE resulted in greater (P ≤ 0.05) milk yield (710, 718 vs 654 g/day for FB, PE and CH, respectively), and led to a greater (P ≤ 0.05) efficiency of dietary protein utilisation for milk casein synthesis (94, 97 vs 87 g casein/kg crude protein intake for FB, PE and CH, respectively), whereas MCF resulted in intermediate levels of milk yield (677 g/day) and milk casein/crude protein intake (88 g/kg). Chickpea increased the milk content of trans-vaccenic and rumenic acids in comparison with FB and PE and, similarly to MCF, increased the milk content of linoleic acid, as well as total unsaturated fatty acids (24.3, 23.9 vs 17.2, 16.8 g/100 g fatty acid methyl esters for MCF, CH, FB and PE; P ≤ 0.001), thereby improving the potential health-promoting index. Legume grains can replace soybean in diets of dairy ewes, as they do not adversely affect milk yield and composition.

ACS Style

Adriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Marco Alabiso; Cristina Giosuè; Francesca Mazza; Massimo Todaro. Legume grain-based supplements in dairy sheep diet: effects on milk yield, composition and fatty acid profile. Animal Production Science 2016, 56, 130 -140.

AMA Style

Adriana Bonanno, Antonino Di Grigoli, Francesca Vitale, Marco Alabiso, Cristina Giosuè, Francesca Mazza, Massimo Todaro. Legume grain-based supplements in dairy sheep diet: effects on milk yield, composition and fatty acid profile. Animal Production Science. 2016; 56 (1):130-140.

Chicago/Turabian Style

Adriana Bonanno; Antonino Di Grigoli; Francesca Vitale; Marco Alabiso; Cristina Giosuè; Francesca Mazza; Massimo Todaro. 2016. "Legume grain-based supplements in dairy sheep diet: effects on milk yield, composition and fatty acid profile." Animal Production Science 56, no. 1: 130-140.

Journal article
Published: 01 May 2015 in Small Ruminant Research
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M. Sitzia; Adriana Bonanno; Massimo Todaro; Antonello Cannas; Alberto Stanislao Atzori; A.H.D. Francesconi; Massimo Trabalza Marinucci. Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment. Small Ruminant Research 2015, 126, 43 -58.

AMA Style

M. Sitzia, Adriana Bonanno, Massimo Todaro, Antonello Cannas, Alberto Stanislao Atzori, A.H.D. Francesconi, Massimo Trabalza Marinucci. Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment. Small Ruminant Research. 2015; 126 ():43-58.

Chicago/Turabian Style

M. Sitzia; Adriana Bonanno; Massimo Todaro; Antonello Cannas; Alberto Stanislao Atzori; A.H.D. Francesconi; Massimo Trabalza Marinucci. 2015. "Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment." Small Ruminant Research 126, no. : 43-58.

Journal article
Published: 01 May 2015 in Small Ruminant Research
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ACS Style

Massimo Todaro; M. Dattena; Anna Acciaioli; Adriana Bonanno; G. Bruni; M. Caroprese; Marcello Mele; A. Sevi; Massimo Trabalza Marinucci. Aseasonal sheep and goat milk production in the Mediterranean area: Physiological and technical insights. Small Ruminant Research 2015, 126, 59 -66.

AMA Style

Massimo Todaro, M. Dattena, Anna Acciaioli, Adriana Bonanno, G. Bruni, M. Caroprese, Marcello Mele, A. Sevi, Massimo Trabalza Marinucci. Aseasonal sheep and goat milk production in the Mediterranean area: Physiological and technical insights. Small Ruminant Research. 2015; 126 ():59-66.

Chicago/Turabian Style

Massimo Todaro; M. Dattena; Anna Acciaioli; Adriana Bonanno; G. Bruni; M. Caroprese; Marcello Mele; A. Sevi; Massimo Trabalza Marinucci. 2015. "Aseasonal sheep and goat milk production in the Mediterranean area: Physiological and technical insights." Small Ruminant Research 126, no. : 59-66.

Journal article
Published: 01 January 2015 in Small Ruminant Research
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ACS Style

Massimo Todaro; Roberto Puleio; C. Sabelli; Maria Luisa Scatassa; A. Console; Guido Ruggero Loria. Determination of milk production losses in Valle del Belice sheep following experimental infection of Mycoplasma agalactiae. Small Ruminant Research 2015, 123, 167 -172.

AMA Style

Massimo Todaro, Roberto Puleio, C. Sabelli, Maria Luisa Scatassa, A. Console, Guido Ruggero Loria. Determination of milk production losses in Valle del Belice sheep following experimental infection of Mycoplasma agalactiae. Small Ruminant Research. 2015; 123 (1):167-172.

Chicago/Turabian Style

Massimo Todaro; Roberto Puleio; C. Sabelli; Maria Luisa Scatassa; A. Console; Guido Ruggero Loria. 2015. "Determination of milk production losses in Valle del Belice sheep following experimental infection of Mycoplasma agalactiae." Small Ruminant Research 123, no. 1: 167-172.

Journal article
Published: 07 November 2013 in Dairy Science & Technology
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In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep’s milk and cheese produced in Sicily in the hot summer months. A total of 810 bulk milk samples collected from 17 farms rearing ewes of the Valle del Belice breed were analysed for chemical composition, somatic cell count, total bacterial count and clotting parameters. Samples (n = 18) of Protected Designation of Origin Vastedda della valle del Belice cheese produced in six dairies were collected in summer, autumn and spring and analysed for chemical composition, microbiological profile and fatty acid (FA) composition. Univariate and multivariate analyses were performed to assess variations by season. Sheep’s milk produced in the summer had higher fat and casein contents, less lactose and urea and slightly higher total bacterial count and, similar to milk produced in winter, had a weaker clotting ability. Vastedda cheese produced in spring had less thermophilic lactococci and a high rumenic acid content. Cheese produced in summer had more fat; less saturated FA; and more linoleic acid, monounsaturated FA and omega-3 polyunsaturated FA. A dual approach to data analysis revealed a strong influence of production season on bulk milk and Vastedda cheese characteristics due to climate conditions and ewes’ feeding regimen. Although this study provides evidence of the good nutritional properties of summer sheep’s cheese, management and feeding strategies could aim to further improve the quality of milk and cheese produced in the summer months.

ACS Style

Massimo Todaro; Adriana Bonanno; Maria Luisa Scatassa. The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily. Dairy Science & Technology 2013, 94, 225 -239.

AMA Style

Massimo Todaro, Adriana Bonanno, Maria Luisa Scatassa. The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily. Dairy Science & Technology. 2013; 94 (3):225-239.

Chicago/Turabian Style

Massimo Todaro; Adriana Bonanno; Maria Luisa Scatassa. 2013. "The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily." Dairy Science & Technology 94, no. 3: 225-239.

Journal article
Published: 01 October 2013 in International Dairy Journal
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To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw\ud milk cheese, the raw ewes’ milk protected denomination of origin (PDO) Pecorino Siciliano cheese was\ud used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of\ud autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their\ud acidification capacity and autolysis. Starter LAB showing the best performance were genotypically\ud differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the nonstarter\ud LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains were\ud selected. The five cultures were used in individual or dual inocula to produce experimental cheeses in a\ud dairy factory for which production was characterised by high numbers of undesirable bacteria. At 5-\ud month of ripening, the experimental cheeses produced with LAB were characterised by undetectable\ud levels of enterobacteria and pseudomonads and the typical sensory attributes

ACS Style

Luca Settanni; Raimondo Gaglio; Rosa Guarcello; Nicola Francesca; Stefania Carpino; Ciro Sannino; Massimo Todaro. Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese. International Dairy Journal 2013, 32, 126 -132.

AMA Style

Luca Settanni, Raimondo Gaglio, Rosa Guarcello, Nicola Francesca, Stefania Carpino, Ciro Sannino, Massimo Todaro. Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese. International Dairy Journal. 2013; 32 (2):126-132.

Chicago/Turabian Style

Luca Settanni; Raimondo Gaglio; Rosa Guarcello; Nicola Francesca; Stefania Carpino; Ciro Sannino; Massimo Todaro. 2013. "Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese." International Dairy Journal 32, no. 2: 126-132.

Journal article
Published: 02 August 2013 in European Food Research and Technology
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This study investigated the interactions between nutrition and the genotype at αS1-CN loci (CSN1S1) in goats, evaluating the impact of fresh forage-based diets and an energy supplement on the casein and fatty acid (FA) profiles of milk from Girgentana goats. Twelve goats were selected for having the same genotype at the αS2-CN, β-CN, and κ-CN loci and differing in the CSN1S1 genotype: homozygous for strong alleles (AA) or heterozygous for strong and weak alleles (AF). Goats of each genotype were divided into three groups and, according to a 3 × 3 Latin square design, fed ad libitum three diets: sulla fresh forage (SFF), SFF plus 800 g/day of barley (SFB), and mixed hay plus 800 g/day of barley (MHB). The SFB diet led to higher-energy intake and milk yield. The energy-supplemented diets (SFB, MHB) reduced milk fat and urea and increased coagulation time. The fresh forage diets (SFF, SFB) increased dry matter (DM) and crude protein (CP) intake and milk β-CN. Diet had a more pronounced effect than CSN1S1 genotype on milk FA profile, which was healthier from goats fed the SFF diet, due to the higher content of rumenic acid, polyunsaturated, and omega-3 FAs. The AA milk had longer coagulation time and higher curd firmness, higher short- and medium-chain FAs (SMFA), and lower oleic acid than AF milk. Significant diet by genotype interactions indicated the higher milk yield of AA goats than AF goats with the higher-energy SFB diet and the lower synthesis of SMFA in AF than in AA goats with the SFF diet.

ACS Style

Adriana Bonanno; Antonino Di Grigoli; Maria Montalbano; Vincenzo Bellina; Francesca Mazza; Massimo Todaro. Effects of diet on casein and fatty acid profiles of milk from goats differing in genotype for αS1-casein synthesis. European Food Research and Technology 2013, 237, 951 -963.

AMA Style

Adriana Bonanno, Antonino Di Grigoli, Maria Montalbano, Vincenzo Bellina, Francesca Mazza, Massimo Todaro. Effects of diet on casein and fatty acid profiles of milk from goats differing in genotype for αS1-casein synthesis. European Food Research and Technology. 2013; 237 (6):951-963.

Chicago/Turabian Style

Adriana Bonanno; Antonino Di Grigoli; Maria Montalbano; Vincenzo Bellina; Francesca Mazza; Massimo Todaro. 2013. "Effects of diet on casein and fatty acid profiles of milk from goats differing in genotype for αS1-casein synthesis." European Food Research and Technology 237, no. 6: 951-963.

Journal article
Published: 01 April 2013 in Journal of Dairy Science
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Polymorphism at the αS1-casein locus (CSN1S1) in goats influences several milk production traits. Milk from goats carrying strong alleles, which are associated with high αS1-casein (αS1-CN) synthesis, has higher fat and casein contents, longer coagulation time and higher curd firmness than milk from goats with weak alleles linked to low αS1-CN content. Nutrition also affects these milk properties; therefore, it is important to better understand the interaction between dietary characteristics and the CSN1S1 genotype in goats. This study aimed to investigate the effect of fresh forage based diet or energy supplement on feeding behavior, milk production, and metabolic and hormonal parameters of Girgentana goats with different genotypes at CSN1S1 loci. From a group of goats genotyped by PCR at the DNA level, 12 were selected because they had the same genotype for αS2-CN, β-CN, and κ-CN but a different genotype for αS1-CN: 6 were homozygous for strong alleles at the CSN1S1 loci (AA) and 6 were heterozygous for a weak allele (AF). Goats of each genotype were allocated to 3 subgroups and fed 3 diets ad libitum in a 3×3 Latin square design. The diets were sulla (Hedysarum coronarium L.) fresh forage, sulla fresh forage plus 800 g/d of barley meal (SFB), and mixed hay plus 800 g/d of barley meal (MHB). Diet had a stronger effect than CSN1S1 genotype. The SFB diet led to the highest energy intake, dry matter (DM) digestibility, and milk yield. The fresh forage diets (SFF and SFB) increased DM and crude protein (CP) intake, CP digestibility, and milk CN compared with the MHB diet. The diets supplemented with energy (SFB, MHB) reduced milk fat and urea, improved CP utilization for casein synthesis, and limited body fat mobilization, in accordance with a lower level of nonesterified fatty acids and higher levels of glucose and IGF-1. With regard to CSN1S1 genotype, AA goats showed higher CP digestibility and lower free thyroxine hormone and cholesterol levels than AF goats. Significant diet × genotype interactions indicated how AA goats, compared with AF goats, showed higher DM digestibility and milk yield when fed the SFB diet, which had more energy. A reduction in free triiodothyronine hormone occurred in AF goats fed the MHB diet, whereas no differences were observed in AA goats. These results demonstrate how goats with a higher capacity for αS1-CN synthesis exhibit more efficient energy and protein utilization, evident at the digestive level, and better productive responses to high-nutrition diets.

ACS Style

Adriana Bonanno; Antonino Di Grigoli; Adriana Di Trana; P. Di Gregorio; G. Tornambè; V. Bellina; Salvatore Claps; G. Maggio; Massimo Todaro. Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milking goats. Journal of Dairy Science 2013, 96, 2107 -2117.

AMA Style

Adriana Bonanno, Antonino Di Grigoli, Adriana Di Trana, P. Di Gregorio, G. Tornambè, V. Bellina, Salvatore Claps, G. Maggio, Massimo Todaro. Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milking goats. Journal of Dairy Science. 2013; 96 (4):2107-2117.

Chicago/Turabian Style

Adriana Bonanno; Antonino Di Grigoli; Adriana Di Trana; P. Di Gregorio; G. Tornambè; V. Bellina; Salvatore Claps; G. Maggio; Massimo Todaro. 2013. "Influence of fresh forage-based diets and αS1-casein (CSN1S1) genotype on nutrient intake and productive, metabolic, and hormonal responses in milking goats." Journal of Dairy Science 96, no. 4: 2107-2117.

Clinical trial
Published: 03 August 2012 in Tropical Animal Health and Production
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European and Italian legislation have banned use of growth promoters in livestock since 1988, but epidemiological data show that anabolic drugs are still being used illegally. Recent surveys carried out on the cattle farms in Northern Italy have confirmed the presence of growth-promoting hormones. Authors report data on growth performances in 80 Valle del Belice × Comisana weaned lambs experimentally treated with 17 beta-estradiol with 0.5 ml solution of oil Depot Estradiol ® (containing 5 mg of 17β-estradiol valerate) by intramuscular injection into the thigh. The experiment was founded by the National Ministry of Health, to validate histological test for surveillance and control of growth-promoting hormones in sheep. This study confirmed the strong correlation between clinical and anatomopathological features and growth performances of treated animals. Otherwise, no significant differences were found on in vivo performance of the lambs. Estradiol treatment showed heavier shoulders and necks on treated lambs, while the loins were significantly lighter. Moreover, lamb-estradiol-treated groups showed lower separable and inseparable fat percentage than lamb-control groups.

ACS Style

Guido Ruggero Loria; Roberto Puleio; Maria Rita Schiavo; Paolo Giambruno; Elena Bozzetta; Massimo Todaro. Growth performance in heavy lambs experimentally treated with 17 ß-estradiol. Tropical Animal Health and Production 2012, 44, 1323 -1328.

AMA Style

Guido Ruggero Loria, Roberto Puleio, Maria Rita Schiavo, Paolo Giambruno, Elena Bozzetta, Massimo Todaro. Growth performance in heavy lambs experimentally treated with 17 ß-estradiol. Tropical Animal Health and Production. 2012; 44 (7):1323-1328.

Chicago/Turabian Style

Guido Ruggero Loria; Roberto Puleio; Maria Rita Schiavo; Paolo Giambruno; Elena Bozzetta; Massimo Todaro. 2012. "Growth performance in heavy lambs experimentally treated with 17 ß-estradiol." Tropical Animal Health and Production 44, no. 7: 1323-1328.