Milk samples with low (<500,000/ml), medium (500,000-1,000,000/ml) and high (1,000,000-2,000,000/ml) Somatic Cell Counts (SCC) were obtained from a flock of 120 Sarda breed ewes. Milk was analysed for chemical composition and rheological properties (Formagraph), and used for a laboratory scale cheesemaking. The milk of the three groups showed differences (P<0.01) in pH, lactose, whey protein and total Na content. Soluble casein, casein to protein ratio, soluble Ca and total K content were significantly different at P<0.05. Rennet clotting time (R), rate of curd firming (K 20 ) and curd firmness (A 2R ), in milk with nonstandardised pH value, were significantly different (P<0.01). Protein recovery rate was higher in cheese from low SCC milk (P<0.01), while adjusted cheese yield did not show significant differences. Protein losses in whey were greater (P<0.05) when medium or high SCC milk was processed. Neither 1 d-old nor fully ripened cheeses showed significant differences in chemical composition or rheological characteristics.

This communication describes the characteristics of the Fiore Sardo cheese, as well as the rearing and milk production characteristics, and the manufacturing technology from which this cheese originates.

Fiore Sardo is a PDO (Protected Designation of Origin) ewe's milk cheese from the island of Sardinia. It is a typical cheese whose characteristics are strictly linked to the production area. Its yield amounts to about 1,000 tons per pear. Nowadays the Fiore Sardo is mainly manufactured on the shepherd's farm and usually the raw milk is processed, without any addition of starter culture, using lamb or kid rennet paste. The cheese is formed in moulds which give it its typical shape, with curved sides. Lamb rennet, due to its lipolytic enzyme content, peculiarly contributes to the development of the typical piquant aroma of the ripened cheese. The poster shows the manufacture protocol, the typical characteristics and the studies in progress of this cheese.

Pecorino Romano is the most important PDO (Protected Designation of Origin) Italian ewe's milk cheese. It can be produced in Sardinia, Latium and in the province of Grosseto. Its manufacturing technique has Roman origins (Cato the Censor, 234-148 B.C. - Pliny the Elder. 23-79 B.C.), the ancestor of this cheese being an important supplier of proteins and salt in the legionary's daily diet. Its production amounts to about 38,000 tons per year. Amongst Italian pecorini cheeses it is the best known and most exported, especially to the United States and Canada. Nowadays it is manufactured in co-operatives and in private dairy factories with thermised milk. The manufacture protocol will be given as well as the typical characteristics of Pecorino Romano cheese.

Casu Axedu is the only goat's milk soft fresh cheese traditionally made on the island of Sardinia. Nowadays goatherds produce it on the farm or at home just for the family supply and for limited local markets. Usually, this cheese is produced with raw milk without any addition of starter culture, using kid rennet paste, but nowadays commercial calf rennet is used more and more. This cheese is consumed fresh after 24-48 hours after cheesemaking, however sometimes it is dry-salted and soaked in saturated brine and then used as an ingredient of some traditional dishes. It's production can be estimated to be about 200-300 tons per year. The poster will show the manufacture protocol, the typical characteristics and the studies in progress of this cheese.

Pecorino Sardo, produced in the mild and mature varieties, is a PDO (Protected Designation of Origin) ewe's milk cheese and can only be produced on the island of Sardinia.. It's production amounts to approximately 25,000 tons per year. Nowadays it is mainly manufactured in co-operatives and in private dairy factories with thermised milk but in some areas of the island is still produced by the shepherds on the farm with raw milk. The manufacture protocol and the typical characteristics of the Pecorino Sardo cheese will be given.