BIOCHEMICAL ANALYSES AND INNOVATIVE USE OF HAZELNUTS IN DAIRY ENTERPRISES”

The hazelnut perisperm or nocellar albumen was obtained by roasting Lucanian hazelnuts, which was used both in the diet of goats and during the aging process of goat cheeses (30 days) with the addition of Marsala and Grappa. The hazelnuts used for the production of perisperm are of the Tonda di Giffoni variety, which have the characteristic of being easy to peel during the roasting process. The farm goat's milk was produced from native Lucan goats (Capra Frisa or Facciuta lucana) raised, during the lactation period for about 15 days, in an agroforestry system (pasture inside the farm hazelnut grove) and with a daily supplement of about 800 grams, of oats peas, flaked and about 20% perisperm. The integration was administered partly in the stable about 700 grams and partly in the milking parlor 100 grams. The goat's milk was transformed into a dairy; the new dairy product was aged for 60 days, for the last 30 days of aging it was aged in hazelnut perisperm with the addition of Marsala and Grappa. Trained evaluators using a consumer test evaluated the two groups of cheeses, after maturation. In particular, after 30 days of maturation, the cheese aged in a mixture of hazelnut perisperm and grappa had a score higher than 7 (P < 0.05) for the overall judgment (7.51 vs 7.09).