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Li A, Han X, Zheng J, Zhai J, Cui N, Du P, Xu J. Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt. Foods 2023; 12:3223. [PMID: 37685156 PMCID: PMC10487070 DOI: 10.3390/foods12173223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
In this study, the effects of freezing yak milk at -20 °C and -40 °C for 30, 90 and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt were discussed. The results showed that, compared with that of yogurt made from fresh yak milk, the lactic acid bacteria (LAB) growth and acid production rate of the yogurt in the -20 °C group decreased at 90 d. The water-holding capacity, viscosity and hardness decreased during storage, and a sour taste was prominent, while no significant changes were observed in the -40 °C group. At 180 d of freezing, the post-acidification of the yogurt in the -20 °C and -40 °C groups increased after 21 d of storage. Compared with the -40 °C group, the -20 °C group showed a significant decrease in LAB counts, a decrease in pH value to 3.63-3.80 and poor texture and sensory quality.
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Affiliation(s)
| | | | | | | | | | | | - Jian Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No. 600, Changjiang Road, Harbin 150030, China; (A.L.); (X.H.); (J.Z.); (J.Z.); (N.C.); (P.D.)
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2
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Natrella G, Gambacorta G, Squeo G, Faccia M. Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. Foods 2023; 12:foods12051080. [PMID: 36900597 PMCID: PMC10001226 DOI: 10.3390/foods12051080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/20/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization is hardly compatible with the PDO concept, a milder treatment (thermization) is allowed in some cases. An investigation was undertaken to assess the effect of thermization on the overall quality of Canestrato Pugliese, a PDO ovine hard cheese of Southern Italy that can be manufactured exclusively from raw milk. Three types of cheese were produced using raw, mild-thermized and high-thermized milk inoculated with a thermophilic commercial starter. The results demonstrated that the heat treatment did not cause remarkable differences in the gross composition, but the microbiological profiles had some differences despite the use of the selected starter. The raw milk cheese contained higher levels (0.5-1 log units) of mesophilic lactobacilli, total viables, total coliforms and enterococci with respect to the thermized counterparts, with the high-thermized cheese showing the lowest levels; these microbiological differences fitted well with the higher content and the different High Performance Liquid Chromatography (HPLC) pattern of soluble nitrogen. The sensory analysis revealed that the thermized cheeses lost some typical sensory characteristics, probably as a consequence of the reduced indigenous microbiota populations. It was concluded that milk thermization could be applied to Canestrato Pugliese manufacturing only together with the development and use of an autochthonous starter.
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3
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Ma Y, Li J, Huang Y, Liu X, Dou N, Zhang X, Hou J, Ma J. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chem 2023; 404:134646. [DOI: 10.1016/j.foodchem.2022.134646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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4
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Felipus NC, Bajaluk SAB, Thaler Neto A, Knob DA, Alessio DRM. Quality of refrigerated raw milk according to the bulk transport conditions. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022. [DOI: 10.4025/actascianimsci.v45i1.58353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Technical regulations that determine milk quality standards in Brazil establish the minimum criteria that the processing industry's raw material must present. These rules can challenge the logistics sector (transport) to maintain adequate milk conservation levels. We aimed to evaluate the influence of bulk transport and storage conditions on refrigerated raw milk quality. The experiment was carried out in a dairy industry in Santa Catarina State. Information and samples of refrigerated raw milk were collected from dairy farms, from isothermal compartments of milk trucks, and from the industry's storage silo. These samples were submitted to microbiological analysis, somatic cell count (SCC), and physicochemical analysis. The results were evaluated by ANOVA and multivariate analysis (factor analysis). The transport of raw milk in bulk and the transfer of raw material to the industrial silo worsened the milk's microbiological quality (p < 0.0001) for standard plate count (SPC) and psychrotrophic microorganism count (PMC), without affecting, the physicochemical characteristics of the milk (p > 0.05). Poor hygienic conditions in milk storage rooms, in the refrigeration bulk tanks of the dairy farms, and during the transport, as well as the transport on longer routes, were related to higher SPC and psychrotrophic count while receiving milk by the dairy industry with higher temperatures was only associated with higher SPC.
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5
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Felipus NC, Thaler Neto A, Bajaluk SAB, Voges JG, Knob DA. Short communication: psychrotrophic microorganism count in raw milk samples preserved with azidiol®. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022. [DOI: 10.4025/actascianimsci.v45i1.58349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
The study aimed to evaluate the use of the azidiol® preservative for psychrotrophic microorganism count (PMC) in cooled raw milk. Two studies were carried out, one under controlled conditions (experiment 1) and the other under field conditions (experiment 2), in which samples of raw milk were taken with and without the use of the azidiol® preservative and analyzed at predefined times (0, 6, 12 and 24 hours - experiment 1) and at varying times (experiment 2). Analysis of variance and regression analysis using SAS were applied for data statistical analysis. Milk samples without azidiol® showed higher PMC with increasing time between sampling and analysis, while in samples preserved with azidiol®, this count remained constant. Samples of cooled raw milk intended for PMC should be collected in flasks containing the azidiol® preservative.
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6
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Microbial risk assessment of Escherichia coli shiga-toxin producers (STEC) in raw sheep's milk cheeses in Italy. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108951] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104860] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Poveda JM, Jiménez L, Perea JM, Arias R, Palop ML. Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe's Milk. Animals (Basel) 2020; 10:E1622. [PMID: 32927840 PMCID: PMC7552206 DOI: 10.3390/ani10091622] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 01/01/2023] Open
Abstract
Staphylococci are one of the main microorganisms responsible for intramammary infections in sheep, causing important economic losses for farmers and eventually health problems in humans, especially by the consumption of dairy products made with raw milk containing toxic compounds, such as biogenic amines or antibiotic resistant bacteria. This study aimed to check the presence and safety of staphylococci in bulk tank ewe's milk from different farms, and to determine the relationship between the presence of these staphylococci and farming practices, by applying nonlinear canonical correlation models (OVERALS). Two-hundred and fifty-nine staphylococci from milk samples from eighteen farms were genotyped and representative isolates of the major clusters were identified as belonging to Staphylococcus (S.) aureus, S. epidermidis, S. arlettae, S. lentus, S. simulans, and S. chromogenes species. Identified isolates were assayed in terms of their safety, by evaluating resistance to antimicrobial drugs and the aminobiogenic capacity, using both phenotypic and genetic assays. Antibiotic resistance phenotypic assay revealed that 82.9% were resistant to some antibiotics, although in the genotypic assay only the genes tetM, ermB, ermC, and grlA were detected. Fifty-three percent were high biogenic amine (BA) producers, being putrescine the most produced amine. A lowered risk of finding antibiotic-resistant and BA-producing staphylococci is related to some farming methods such as enrolling in a breeding program, use of good farming practices, postdipping teat disinfection, hygienic livestock housing, or periodic check of the milking machine.
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Affiliation(s)
- Justa María Poveda
- Department of Analytical Chemistry and Food Technology, Regional Institute of Applied Scientific Research (IRICA)/Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela, 1B, 13071 Ciudad Real, Spain;
| | - Lorena Jiménez
- Regional Center of Animal Selection and Reproduction (CERSYRA), Agri-food and Forestry Regional Research and Development Center (IRIAF), JCCM, 13300 Valdepeñas, Spain;
| | - José Manuel Perea
- Department of Animal Production, Faculty of Veterinary, University of Cordoba, Campus Rabanales, 14071 Córdoba, Spain;
| | - Ramón Arias
- Regional Center of Animal Selection and Reproduction (CERSYRA), Agri-food and Forestry Regional Research and Development Center (IRIAF), JCCM, 13300 Valdepeñas, Spain;
| | - María Llanos Palop
- Department of Analytical Chemistry and Food Technology, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain;
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9
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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10
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Bacteriological Quality of Raw Ovine Milk from Different Sheep Farms. Animals (Basel) 2020; 10:ani10071163. [PMID: 32660002 PMCID: PMC7401633 DOI: 10.3390/ani10071163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/16/2020] [Accepted: 07/07/2020] [Indexed: 11/17/2022] Open
Abstract
The primary purpose of this research was to examine the bacteriological properties of raw ovine milk produced by Merino, Tsigai, Dorper, Lacaune, and British Milk Sheep flocks on four sheep farms located in the eastern part of Hungary. In addition to individual raw milk (IRM) and bulk tank milk (BTM) samples, the udder surface (US) of ewes was also tested for bacteriological quality. A total of 77 US, 77 IRM, and 10 BTM samples were collected in the early morning during regular milking sessions. The samples, kept cooled at temperatures below 4 °C, were delivered to the microbiological laboratory and were examined immediately. The relatively low numbers of bacteria in both US and IRM samples reflected good housing conditions of ewes kept on the four farms studied. However, BTM samples had up to 3.5-4.0 log10 CFU/mL higher mean bacterial counts than their IRM counterparts, and the mean levels of bacteria in BTM on two farms even exceeded the regulatory limit of 6.18 log10 CFU/mL. Further studies need to be performed to clarify this issue.
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11
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Zhang D, Li S, Palmer J, Teh KH, Leow S, Flint S. The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104563] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Tribst AAL, Falcade LTP, Ribeiro LR, Leite Júnior BRDC, Oliveira MMD. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Tribst A, Falcade L, de Oliveira M. Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth. J Dairy Sci 2019; 102:4960-4971. [DOI: 10.3168/jds.2018-15715] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Accepted: 02/09/2019] [Indexed: 11/19/2022]
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15
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Balthazar CF, Santillo A, Guimarães JT, Bevilacqua A, Corbo MR, Caroprese M, Marino R, Esmerino EA, Silva MC, Raices RSL, Freitas MQ, Cruz AG, Albenzio M. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality. ULTRASONICS SONOCHEMISTRY 2019; 51:241-248. [PMID: 30377079 DOI: 10.1016/j.ultsonch.2018.10.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/06/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatment on the microbiological quality, protein and free amino acid profile of fresh and frozen stored semi-skimmed sheep milk. Milk was treated as fresh or frozen and stored up to one, three and six months. Output power time and pulse time were the parameters combined to design four different ultrasound (US) treatments: power 78 W and duration 6 min (US1); power 78 W and duration 8 min (US2); power 104 W and duration 4 min (US3) power 104 W and duration 6 min (US4). Pulse duration was of 4 s for each treatment. Sample US1 was discarded due to non effectiveness of US treatment, while other samples showed interesting results. Also, it was verified a frost effect on microorganisms in all samples which were frozen before treatment. No relevant change was reported on amino acid profile. The study showed promising results: the ultrasound treatment inactivated or eliminated the studied contaminant bacteria in semi-skimmed sheep milk, while maintained acceptable amount of lactic bacteria, which could be advantageous for dairy products processing.
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Affiliation(s)
- Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonella Santillo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonio Bevilacqua
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Maria Rosaria Corbo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Mariangela Caroprese
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Rosaria Marino
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Marzia Albenzio
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy.
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Vara Martínez JADL, García Higuera A, Román Esteban M, Romero Asensio J, Carmona Delgado M, Berruga I, Molina A. Monitoring bulk milk quality by an integral traceability system of milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1403327] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Juan Angel de la Vara Martínez
- Department of Agroforestry Technology and Science and Genetics, ETSIAM-IDR, University of Castilla-La Mancha, Albacete, Spain
| | - Andrés García Higuera
- AutoLog Group, School of Industrial Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | | | - Jesús Romero Asensio
- Interprofessional Dairy Laboratory of Castilla-La Mancha (LILCAM), Talavera de la Reina, Spain
| | - Manuel Carmona Delgado
- School of Doctoral Studies & Research, Universidad Europea de Madrid, Villaviciosa de Odón, Spain
| | - Isabel Berruga
- Department of Agroforestry Technology and Science and Genetics, ETSIAM-IDR, University of Castilla-La Mancha, Albacete, Spain
| | - Ana Molina
- Department of Agroforestry Technology and Science and Genetics, ETSIAM-IDR, University of Castilla-La Mancha, Albacete, Spain
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17
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Pulinas L, Spanu C, Idda I, Ibba I, Nieddu G, Virdis S, Scarano C, Piras F, Spano N, Sanna G, De Santis EPL. Production of Farmstead Lactose-Free Pecorino di Osilo and Ricotta Cheeses from Sheep's Milk. Ital J Food Saf 2017; 6:6353. [PMID: 28462205 PMCID: PMC5391506 DOI: 10.4081/ijfs.2017.6353] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/13/2016] [Accepted: 12/16/2016] [Indexed: 11/29/2022] Open
Abstract
The present work was aimed to define and validate farmstead production of lactose-free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amount of lactase required to obtain the lactose-free milk was then established in triplicate laboratory trials, by adding the enzyme at concentrations of 0.7, 0.9 and 1.1 g/L in flasks containing 160 mL of raw sheep’s milk. Samples were incubated under conditions expected during milk storage and cheese-making. The residual lactose content in milk was determined by enzymatic method. The addition of lactase at concentration of 1.1 g/L of milk reduced the lactose concentration below the limit of detection (LOD) of 0.06 g/L. The procedure was validated at a dairy farm, using three different batches of bulk raw sheep’s lactose-free milk that were transformed into Pecorino di Osilo cheese. The resulting whey was used to produce fresh ricotta and Ricotta mustia cheese. Raw milk and whey samples were always below lactose detection limit. The residual lactose was measured in Pecorino di Osilo cheese, after 24 hours and 30 days from production; in fresh ricotta cheese, after 48 hours; in Ricotta mustia cheese after 7 days. The determination of lactose content in cheese samples was conducted by a gas chromatography-flame ionization detection method, which showed a LOD and limit of quantification respectively of 1.8 and 5.6 mg/kg for cheese, and 1.35 and 4.2 mg/kg for both ricotta cheeses. The lactose concentration was always below the relevant LOD values in all samples. The mean concentration of galactose and glucose were respectively 13,000±2000 and 11,000±2000 mg/kg in fresh Pecorino di Osilo, 1100±300 and 1200±300 mg/kg in fresh ricotta, and 950±400 and 750±250 mg/kg in Ricotta mustia. The results of the present study showed that the production of farmstead lactose-free Pecorino di Osilo cheese and ricotta cheeses from raw sheep’s milk is easily achievable. The main issue for farmstead production of artisanal lactose-free products is the implementation of permanent procedures based on hazard-analysis and critical control principles aimed at guaranteeing the effectiveness of the process and at acquiring analytical evidences to demonstrate the fulfilment of law requirements for labelling.
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Affiliation(s)
- Luisa Pulinas
- Department of Veterinary Medicine, University of Sassari, Sassari
| | - Carlo Spanu
- Department of Veterinary Medicine, University of Sassari, Sassari
| | - Ilenia Idda
- Department of Chemistry and Pharmacy, University of Sassari, Sassari
| | - Ignazio Ibba
- Regional Association of Sardinia Farmers, Oristano
| | | | - Salvatore Virdis
- Department of Veterinary Medicine, University of Sassari, Sassari
| | | | - Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Sassari
| | - Nadia Spano
- Department of Chemistry and Pharmacy, University of Sassari, Sassari
| | - Gavino Sanna
- Department of Chemistry and Pharmacy, University of Sassari, Sassari
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18
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Zhang Y, Zheng N, Qu X, Li S, Yang J, Zhao S, Saeed Y, Meng L, Wang J. Short communication: Influence of preserving factors on detection of β-lactamase in raw bovine milk. J Dairy Sci 2016; 99:8571-8574. [DOI: 10.3168/jds.2016-11096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 07/12/2016] [Indexed: 11/19/2022]
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19
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De Pasquale I, Calasso M, Mancini L, Ercolini D, La Storia A, De Angelis M, Di Cagno R, Gobbetti M. Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese. Appl Environ Microbiol 2014; 80:4085-94. [PMID: 24771032 PMCID: PMC4068669 DOI: 10.1128/aem.00757-14] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2014] [Accepted: 04/23/2014] [Indexed: 11/20/2022] Open
Abstract
Pyrosequencing of the 16S rRNA gene, community-level physiological profiles determined by the use of Biolog EcoPlates, and proteolysis analyses were used to characterize Canestrato Pugliese Protected Designation of Origin (PDO) cheese. The number of presumptive mesophilic lactococci in raw ewes' milk was higher than that of presumptive mesophilic lactobacilli. The numbers of these microbial groups increased during ripening, showing temporal and numerical differences. Urea-PAGE showed limited primary proteolysis, whereas the analysis of the pH 4.6-soluble fraction of the cheese revealed that secondary proteolysis increased mainly from 45 to 75 days of ripening. This agreed with the concentration of free amino acids. Raw ewes' milk was contaminated by several bacterial phyla: Proteobacteria (68%; mainly Pseudomonas), Firmicutes (30%; mainly Carnobacterium and Lactococcus), Bacteroidetes (0.05%), and Actinobacteria (0.02%). Almost the same microbial composition persisted in the curd after molding. From day 1 of ripening onwards, the phylum Firmicutes dominated. Lactococcus dominated throughout ripening, and most of the Lactobacillus species appeared only at 7 or 15 days. At 90 days, Lactococcus (87.2%), Lactobacillus (4.8%; mainly Lactobacillus plantarum and Lactobacillus sakei), and Leuconostoc (3.9%) dominated. The relative utilization of carbon sources by the bacterial community reflected the succession. This study identified strategic phases that characterized the manufacture and ripening of Canestrato Pugliese cheese and established a causal relationship between mesophilic lactobacilli and proteolysis.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Leonardo Mancini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Danilo Ercolini
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Antonietta La Storia
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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Diversity of gram-positive catalase-negative cocci in sheep bulk tank milk by comparative 16S rDNA sequence analysis. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.08.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Quigley L, O'Sullivan O, Stanton C, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. The complex microbiota of raw milk. FEMS Microbiol Rev 2013; 37:664-98. [PMID: 23808865 DOI: 10.1111/1574-6976.12030] [Citation(s) in RCA: 471] [Impact Index Per Article: 42.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 06/14/2013] [Accepted: 06/18/2013] [Indexed: 12/15/2022] Open
Abstract
Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.
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Affiliation(s)
- Lisa Quigley
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland
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de Garnica ML, Linage B, Carriedo JA, De La Fuente LF, García-Jimeno MC, Santos JA, Gonzalo C. Relationship among specific bacterial counts and total bacterial and somatic cell counts and factors influencing their variation in ovine bulk tank milk. J Dairy Sci 2012. [PMID: 23200475 DOI: 10.3168/jds.2012-5915] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
To analyze the relationship among the counts of different organisms and total bacterial count (BTTBC) and somatic cell count (BTSCC) as determined in dairy laboratories in ovine bulk tank milk, 751 bulk tank milk samples from 205 dairy sheep flocks belonging to Consortium for Ovine Promotion (CPO) were collected between January and December 2011. Four samplings were carried out in each flock, once per season, throughout 1 yr. Variables analyzed were bulk tank counts of thermoduric, psychrotrophic, coliform, and gram-positive catalase-negative cocci (GPCNC) bacterial groups. Thermoduric, psychrotrophic, and coliform species were significantly related to BTTBC, whereas GPCNC were correlated with both BTTBC and BTSCC variables. Highest counts were for psychrotroph and coliform groups, and a moderate to high correlation (r=0.51) was found between both variables, indicating that poor cleaning practices in the flocks tend to select for less-resistant organisms, such as gram-negative rods. In addition, BTTBC correlated with BTSCC (r=0.42). Some variation factors for specific bacterial counts, such as breed, season, milking type, dry therapy, and milk yield, were also analyzed. Flock information was collected from flock books, annual audits, and the CPO traceability system. Psychrotrophs and coliforms had elevated counts in winter, whereas GPCNC were higher in summer and in hand-milked flocks. Dry therapy contributed to the reduction in psychrotrophic bacteria; therefore, some strains of mammary pathogens could also be psychrotrophic bacteria. Results of this study would be helpful for troubleshooting milk quality problems and developing premium payment systems in dairy sheep.
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Affiliation(s)
- M L de Garnica
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad de León, 24071-León, Spain
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Linage B, Rodríguez-Calleja J, Otero A, García-López M, Santos J. Characterization of coagulase-positive staphylococci isolated from tank and silo ewe milk. J Dairy Sci 2012; 95:1639-44. [DOI: 10.3168/jds.2011-4734] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2011] [Accepted: 11/30/2011] [Indexed: 11/19/2022]
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