Tecnologia di produzione e caratteristiche microbiologiche del formaggio Valtellina Casera

Valtellina Casera and Bitto are the most important cheeses of Valtellina. Valtellina Casera cheese is produced in plain throughout the year and is very important for the economy of this area. Valtellina Casera characteristics, production area and ripening conditions are defined according to EC Regulation n. 1263 (July 7th, 1996). 26 trials (13 in Summer and 13 in Winter) were performed in 13 small cheese factories; cheesemaking technologies were studied and microbiological analysis were carried out on milk and curd (SBC, contaminating microorganisms, coliforms, E. coli, Staphylococcus aureus, yeasts, moulds and lactic acid bacteria) and at 70 days and 4 months on ripened cheese, with the addition of analysis to detect Salmonella spp. and Listeria monocytogenes. Chemical and organoleptic analysis was also carried out on ripened cheese. This study shows that some technological parameters (in particular cooking temperature) affect the final microbiological and sensory characteristics of cheese. After ripening, Valtellina Casera is characterized by a rich lactic microbial flora and can be considered a safe product from the hygienic point of view