Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)

Simona Rainis; Ennio Pittino; Giordano Chiopris

doi:doi:10.11648/j.aff.20160502.12

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Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)

Simona Rainis, Ennio Pittino, Giordano Chiopris

Published in Agriculture, Forestry and Fisheries (Volume 5, Issue 2)

Received: 11 February 2016 Accepted: 24 February 2016 Published: 6 April 2016

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Abstract

In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.

Published in	Agriculture, Forestry and Fisheries (Volume 5, Issue 2)
DOI	10.11648/j.aff.20160502.12
Page(s)	18-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Alpage, Alpine Cheese, Alpine Ricotta Cheese, Marginal Areas Development, Mountain Agriculture

References

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APA Style

Simona Rainis, Ennio Pittino, Giordano Chiopris. (2016). Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agriculture, Forestry and Fisheries, 5(2), 18-29. https://doi.org/10.11648/j.aff.20160502.12

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ACS Style

Simona Rainis; Ennio Pittino; Giordano Chiopris. Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agric. For. Fish. 2016, 5(2), 18-29. doi: 10.11648/j.aff.20160502.12

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AMA Style

Simona Rainis, Ennio Pittino, Giordano Chiopris. Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agric For Fish. 2016;5(2):18-29. doi: 10.11648/j.aff.20160502.12

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@article{10.11648/j.aff.20160502.12,
  author = {Simona Rainis and Ennio Pittino and Giordano Chiopris},
  title = {Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {5},
  number = {2},
  pages = {18-29},
  doi = {10.11648/j.aff.20160502.12},
  url = {https://doi.org/10.11648/j.aff.20160502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20160502.12},
  abstract = {In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.},
 year = {2016}
}

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TY  - JOUR
T1  - Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)
AU  - Simona Rainis
AU  - Ennio Pittino
AU  - Giordano Chiopris
Y1  - 2016/04/06
PY  - 2016
N1  - https://doi.org/10.11648/j.aff.20160502.12
DO  - 10.11648/j.aff.20160502.12
T2  - Agriculture, Forestry and Fisheries
JF  - Agriculture, Forestry and Fisheries
JO  - Agriculture, Forestry and Fisheries
SP  - 18
EP  - 29
PB  - Science Publishing Group
SN  - 2328-5648
UR  - https://doi.org/10.11648/j.aff.20160502.12
AB  - In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.
VL  - 5
IS  - 2
ER  -

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Author Information

Simona Rainis

Crita S.c.a.r.l. - Research Center for Technological Innovation in Agriculture, Via Pozzuolo, Udine, Italy
Ennio Pittino

Ersa - Regional Agency for Rural Development of Friuli Venezia Giulia, Via Del Montesanto, Gorizia, Italy
Giordano Chiopris

Ersa - Regional Agency for Rural Development of Friuli Venezia Giulia, Via Del Montesanto, Gorizia, Italy

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APA Style

Simona Rainis, Ennio Pittino, Giordano Chiopris. (2016). Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agriculture, Forestry and Fisheries, 5(2), 18-29. https://doi.org/10.11648/j.aff.20160502.12

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ACS Style

Simona Rainis; Ennio Pittino; Giordano Chiopris. Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agric. For. Fish. 2016, 5(2), 18-29. doi: 10.11648/j.aff.20160502.12

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AMA Style

Simona Rainis, Ennio Pittino, Giordano Chiopris. Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy). Agric For Fish. 2016;5(2):18-29. doi: 10.11648/j.aff.20160502.12

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@article{10.11648/j.aff.20160502.12,
  author = {Simona Rainis and Ennio Pittino and Giordano Chiopris},
  title = {Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {5},
  number = {2},
  pages = {18-29},
  doi = {10.11648/j.aff.20160502.12},
  url = {https://doi.org/10.11648/j.aff.20160502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20160502.12},
  abstract = {In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.},
 year = {2016}
}

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TY  - JOUR
T1  - Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)
AU  - Simona Rainis
AU  - Ennio Pittino
AU  - Giordano Chiopris
Y1  - 2016/04/06
PY  - 2016
N1  - https://doi.org/10.11648/j.aff.20160502.12
DO  - 10.11648/j.aff.20160502.12
T2  - Agriculture, Forestry and Fisheries
JF  - Agriculture, Forestry and Fisheries
JO  - Agriculture, Forestry and Fisheries
SP  - 18
EP  - 29
PB  - Science Publishing Group
SN  - 2328-5648
UR  - https://doi.org/10.11648/j.aff.20160502.12
AB  - In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.
VL  - 5
IS  - 2
ER  -

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