CARATTERIZZAZIONE DI “SA PANEDDA” FORMAGGIO TRADIZIONALE A PASTA FILATA DEL MONTE ACUTO

Panedda is a traditional Sardinian food product. It is fresh pasta filata cheese made
from cow’s milk, either raw or heat treated. The aim of this work was to acquire data on
traditional cheesemaking process and microbiological profile of Panedda. In 3 dairies
located in Monte Acuto area samples from 2 batches were collected during the whole
cheesmaking process. Samples of raw milk, curd, acidified curd, pasta filata, and finished
product after 7 and 20 days of ripening were collected and microbiologically analyzed.
The results showed good hygienic quality in the finished product at 7 days and a
decrease of coliforms, E. coli and coagulase-positive Stafilococci was observed during the
further ripening. No pathogenic microorganisms were found in all the samples. Among
Lactic Acid Bacteria rod-shaped forms were the most prevalent microflora and Enterococci
reached levels of about 6 log cfu/g. The results of this study showed satisfactory hygienic
characteristics of Panedda and will be useful to preserve traditional cheesemaking
process.