Churning butter of fresh creams: legal aspects and microbiological characteristics

Creams coming from the production of "Parmigiano Reggiano" cheese may be us ed for the production of "burro di caseificio" (not pasteurized dairy plant butter) or for the production of "zangolato di creme fresche" (churning bu tter). These by-products are ruled by precepts that make their use or sale conditioned by the productive process, condition of storage and chemical-ph ysical and microbiological characteristics. This study had the goal to veri fy the suitableness of the product in the hypothesis of the destination to direct consumption as "burro di caseificio", and to evaluate the modificati ons that occur in the microflora during the storage of "zangolato" to verif y the maintenance of the Initial microbiological characteristics. The study showed that the product has micro,biological characteristics that make it unable for direct consumption, but that, at storage conditions fix ed by rules, it is microbiologically stable so that its storage for further processing is allowed.