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Todaro M, Garofalo G, Busetta G, Gannuscio R, Di Rosa AR, Scatassa ML, Cardamone C, Mancuso I, Franciosi E, Rando F, Agnolucci M, Chiofalo V, Gaglio R, Settanni L. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking. Int J Food Microbiol 2024; 410:110481. [PMID: 37977081 DOI: 10.1016/j.ijfoodmicro.2023.110481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/04/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
This work was carried out with the aim to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot water (experimental production, EXP) was compared to the traditional cheese cooking under whey permeate (control production, CTR). The microbiological composition of under rind (UR) and core (Co) section of CTR and EXP cheeses was determined by a combined culture-dependent and -independent approach. Total mesophilic microorganisms and lactic acid bacteria (LAB) present in raw ewes' milk (5.0 log CFU/mL) increased during cheese making and reached values of about 8.0 log CFU/g in both sections (UR and Co) of 5-month ripened cheeses of both productions (CTR and EXP) monitored. The identification of the viable LAB populations in ripened cheeses showed that Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus and Streptococcus dominated UR and Co sections of all cheeses. MiSeq Illumina analysis demonstrated that LAB populations (lactobacilli, lactococci and streptococci) dominated the bacterial community of cheeses at 95.63-98.41 % of relative abundance. The two different cooking operations did not influence the physicochemical characteristics of PDO Pecorino Siciliano cheeses. Sensory evaluation performed by artificial senses analysis and trained panelists confirmed that the modification of PDO Pecorino Siciliano cheese production protocol did not significantly affect product characteristics and overall acceptance. Thus, data of this work confirmed that cooking under hot water allowed to reduce transformation duration and safeguard typicality of PDO Pecorino Siciliano cheese.
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Affiliation(s)
- Massimo Todaro
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Riccardo Gannuscio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Maria Luisa Scatassa
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Cinzia Cardamone
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Isabella Mancuso
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Fatima Rando
- Institute for Experimental Veterinary Medicine of Sicily A. Mirri, 90129 Palermo, Italy; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
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Çakır Y, Çakmakçı S, Hayaloğlu AA. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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3
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Tekin A, Hayaloglu AA. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Amiri S, Abotalebi Kohneshahri SR, Nabizadeh F. The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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KOSE S, CEYLAN MM, ALTUN I, ERIM KOSE Y. Determınatıon of some basıc propertıes of tradıtıonal malatya cheese. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Yasar D, Erim Kose Y, Kose S. Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dogan Yasar
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
| | - Yagmur Erim Kose
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
| | - Senol Kose
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
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7
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Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Çelebi M, Şimşek B. Scalding process optimization to enhance the textural properties of Kashar cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehmet Çelebi
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
| | - Bedia Şimşek
- Department of Food Engineering Faculty of Engineering Süleyman Demirel University Isparta Turkey
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9
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Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040095] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.
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Rafiq S, Gulzar N, Sameen A, Huma N, Hayat I, Ijaz R. Functional role of bioactive peptides with special reference to cheeses. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12732] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saima Rafiq
- Department of Food Science and Technology Faculty of Agriculture University of Poonch Rawalakot 12350 Azad kashmirPakistan
| | - Nabila Gulzar
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Lahore55300Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad38040Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology University of Agriculture Faisalabad38040Pakistan
| | - Imran Hayat
- Department of Food Science and Technology Faculty of Agriculture University of Poonch Rawalakot 12350 Azad kashmirPakistan
| | - Raina Ijaz
- Department of Horticulture Faculty of Agriculture University of Poonch Rawalakot 12350 Azad Kashmir Pakistan
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Vélez M, Perotti M, Candioti M, Bergamini C, Hynes E. Plasmin and coagulant activities in a minicurd model system: Study of technological parameters. J Dairy Sci 2016; 99:7053-7062. [DOI: 10.3168/jds.2015-10799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 05/31/2016] [Indexed: 11/19/2022]
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12
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Nguyen DD, Johnson SK, Busetti F, Solah VA. Formation and Degradation of Beta-casomorphins in Dairy Processing. Crit Rev Food Sci Nutr 2016; 55:1955-67. [PMID: 25077377 PMCID: PMC4487594 DOI: 10.1080/10408398.2012.740102] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/29/2022]
Abstract
Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from β-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B β-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme-linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow's milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.
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Affiliation(s)
- Duc Doan Nguyen
- a Food Science and Technology Program, School of Public Health, Curtin Health Innovation Research Institute, Curtin University , Perth , Western Australia , Australia
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Bähler B, Ruf T, Samudrala R, Schenkel P, Hinrichs J. Systematic approach to study temperature and time effects on yield of pasta filata cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Thomas Ruf
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Ravi Samudrala
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Philipp Schenkel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
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Hayaloglu A, Karatekin B, Gurkan H. Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Cakmakci S, Hayaloglu AA, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
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16
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Sulejmani E, Hayaloglu A, Rafajlovska V. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese. J Dairy Sci 2014; 97:1210-24. [DOI: 10.3168/jds.2013-7092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2013] [Accepted: 10/23/2013] [Indexed: 11/19/2022]
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17
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Hayaloglu AA, Karabulut I. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.604890] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Ihsan Karabulut
- a Department of Food Engineering , Inonu University , Malatya , Turkey
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18
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Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0083-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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