Caratteristiche microbiologiche e chimiche di un antico formaggio d'alpeggio : il "Bettelmatt(R)"

Bettelmatt is an old mountain cheese produced in the mountain pastures of the Antigorio-Formazza valley (North Italy), at an altitude of 1,800- 2,400 m. The production is extremely limited and maturing only takes only 60 days. The present study characterizes the cheese from the microbiological and chemical points of view. The microbiological analyses indicate a good hygienic situation, also because of the high presence of dairy flora. The chemical analyses revealed the moisture, protein and fat content to be similar to that of all the cheeses produced in the Alpe Morasco mountain pastures. The fatty acids profile shows that a diet rich in green forage increases mono and polyunsaturated fatty acids. This research is representative of the situation and should be considered as a future investigation aimed at justifying the request for POD.