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Lambiase C, Braghieri A, Barone CMA, Di Francia A, Pacelli C, Serrapica F, Lorenzo JM, De Rosa G. Use of Cyanobacterium Spirulina ( Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality. Foods 2023; 12:4095. [PMID: 38002153 PMCID: PMC10670054 DOI: 10.3390/foods12224095] [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: 10/17/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP.
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Affiliation(s)
- Claudia Lambiase
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Carmela Maria Assunta Barone
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Antonio Di Francia
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Corrado Pacelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Francesco Serrapica
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
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Braghieri A, Pacelli C, Riviezzi AM, Di Cairano M, Napolitano F. Promoting the direct sale of pasta filata cheese. J Dairy Sci 2022; 105:7334-7343. [PMID: 35931479 DOI: 10.3168/jds.2021-21285] [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: 10/20/2021] [Accepted: 05/03/2022] [Indexed: 11/19/2022]
Abstract
Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process. These actions include the assessment of the main factors affecting consumer cheese purchase decision, evaluation of the validity of the association brand product, and identification of the preferred cheese format. Eighty-two consumers were selected. Their motives for purchasing pasta filata cheese were assessed using the food choice questionnaire. They were also asked to rate their preference for 4 different traditional pasta filata cheeses and 3 well-known local cheese brands. The frequency of consumption of 4 different Mozzarella cheese formats (standard Mozzarella, bite-size Mozzarella, cherries, knots or braids) was gathered. One-way ANOVA was used to analyze the food choice questionnaire scores. Purchase intentions were subjected to ANOVA with 2 factors (brand and cheese) and their interaction. The frequencies of consumption of the 4 different Mozzarella formats was analyzed using the χ2 test for independent samples. Based on our results, the communication around pasta filata cheese should focus on intrinsic characteristics such as healthiness and sensory properties, whereas standard Mozzarella with good nutritional and eating quality should be the most produced item and marketed if the associated brand product is well received by the consumers. By shortening the supply chain an increased economic and environmental sustainability can be expected.
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Affiliation(s)
- Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Corrado Pacelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Amelia Maria Riviezzi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Di Cairano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Kavas N, Kavas G, Kınık Ö, Ateş M, Şatır G, Kaplan M. The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101233] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Biegalski J, Cais-Sokolińska D, Tomaszewska-Gras J, Baranowska HM. The Effect of Freezing Sheep's Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese. Animals (Basel) 2021; 11:ani11092740. [PMID: 34573705 PMCID: PMC8466675 DOI: 10.3390/ani11092740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/11/2021] [Accepted: 09/17/2021] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Sheep’s milk is usually produced on small farms. It is mainly used in the pro duction of cheese products. One of the methods of extending the shelf life of sheep’s milk is freezing it. In this study we examined the effect of freezing on sheep’s milk and a mixture of sheep’s and cow’s milk on the quality of fresh pasta filata cheeses produced from the milk. It has been proven that the freezing of milk affects the possibility of using it in later cheese processing. Freezing sheep’s milk influenced, among others, a greater hardness and less elasticity of the cheese. We also noticed that the addition of frozen sheep’s milk caused consumer dissatisfaction. Abstract Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.
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Affiliation(s)
- Jakub Biegalski
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Dorota Cais-Sokolińska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8487-317
| | - Jolanta Tomaszewska-Gras
- Department of Food Safety and Quality Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Hanna M. Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland;
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Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free‐living and spray dried
Lactiplantibacillus plantarum
564 and
Lactiplantibacillus plantarum
299v. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Milica Mirković
- University of Belgrade, Faculty of Agriculture Belgrade Serbia
| | | | | | - Ana Radulović
- University of Belgrade, Faculty of Agriculture Belgrade Serbia
| | | | - Mila Ilić
- Institute of Chemistry, Technology and Metallurgy, Department of Remediation University of Belgrade Belgrade Serbia
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Medved'ová A, Koňuchová M, Kvočiková K, Hatalová I, Valík L. Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses. Front Microbiol 2020; 11:612528. [PMID: 33365023 PMCID: PMC7750188 DOI: 10.3389/fmicb.2020.612528] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/17/2020] [Indexed: 12/22/2022] Open
Abstract
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.
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Affiliation(s)
- Alžbeta Medved'ová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Martina Koňuchová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Karolína Kvočiková
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Ivana Hatalová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - L'ubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
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Mukhtar H, Yaqub S, Haq IU. Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01592-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese.
Methods
Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. after morphological and biochemical characterization. Heat tolerance of isolates was tested at 55 °C and 65 °C to determine the survival of isolates in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) showed remarkable heat tolerance among all strains and was therefore selected to assess the probiotic potential. It showed good survival at acidic pH values (2–3). Moreover, it also showed > 50% tolerance to bile salt and was resistant to antibiotics, chloramphenicol, tetracycline, gentamycin, and vancomycin and also exhibited anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. Thus, heat-tolerant Lactobacillus acidophilus (S2) isolate was an ideal strain for incorporation in Mozzarella cheese as probiotics. Three types of cheeses viz., cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and control cheese having no probiotics, were made.
Result
Microbiological analysis of prepared cheese revealed lesser loss of Lactobacillus acidophilus (S2) from encapsulated form (3.41 × 108 CFU/mL) compared to free cells of Lactobacillus acidophilus (S2) (1.10 × 107 CFU/mL). Coliforms were observed in control cheese after 10 days of storage, whereas no coliforms were observed in cheese A and cheese B even after 15 days of storage. Organoleptic properties of cheese A and cheese B were almost the same with an acceptability score of 2.7 ± 0.1 and 2.65 ± 0.1, respectively. Control cheese got the lowest scores after 15 days of storage.
Conclusion
The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.
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Langa S, Peirotén A, Gaya P, Garde S, Arqués J, Nuñez M, Medina M, Rodríguez-Mínguez E. Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese. J Dairy Sci 2020; 103:7695-7706. [DOI: 10.3168/jds.2020-18203] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Accepted: 04/26/2020] [Indexed: 02/02/2023]
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Serrapica F, Masucci F, Di Francia A, Napolitano F, Braghieri A, Esposito G, Romano R. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods 2020; 9:foods9081091. [PMID: 32785194 PMCID: PMC7466373 DOI: 10.3390/foods9081091] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/21/2022] Open
Abstract
This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.
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Affiliation(s)
- Francesco Serrapica
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
| | - Felicia Masucci
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
- Correspondence: ; Tel.: +39-081-253-9307
| | - Antonio Di Francia
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (F.N.); (A.B.)
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (F.N.); (A.B.)
| | - Giulia Esposito
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa;
- Research and Development RUM & N Sas, via Sant’Ambrogio 4/A, 42123 Reggio Emilia, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy; (F.S.); (A.D.F.); (R.R.)
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Afzaal M, Saeed F, Ateeq H, Ahmed A, Ahmad A, Tufail T, Ismail Z, Anjum FM. Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions. Food Sci Nutr 2020; 8:2739-2747. [PMID: 32566191 PMCID: PMC7300049 DOI: 10.1002/fsn3.1562] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 01/29/2023] Open
Abstract
The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K-carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Awais Ahmad
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Diet & Nutrition SciencesFaculty of Allied Health Sciences, The University of LahoreLahorePakistan
| | - Zoria Ismail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
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Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese. Appl Environ Microbiol 2020; 86:AEM.02165-19. [PMID: 31862717 PMCID: PMC7028956 DOI: 10.1128/aem.02165-19] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Accepted: 12/11/2019] [Indexed: 02/07/2023] Open
Abstract
This study aimed at establishing the effects of attenuated starters and surface bacteria on various features of caciotta cheese. The cheese undergoes a ripening period during which the house microbiota contaminates the surface. Conventional cheese (the control cheese [CC]) is made using only primary starters. Primary starters and attenuated (i.e., unable to grow and synthesize lactic acid) Lactococcus lactis (Lc. lactis) subsp. lactis were used to produce caciotta cheese without (ATT cheese) or with an inoculum of surface bacteria: (i) Leuconostoc lactis (Le. lactis) (LL cheese), (ii) Vibrio casei (VC cheese), (iii) Staphylococcus equorum (SE cheese), (iv) Brochothrix thermosphacta (BX cheese), and (v) a mixture of all four (MIX cheese). Attenuated Lc. lactis increased microbial diversity during cheese ripening. At the core, attenuated starter mainly increased indigenous lactococci and Lactobacillus delbrueckii group bacteria. At the surface, the main effect was on Macrococcus caseolyticus Autochthonous Le. lactis strains took advantage of the attenuated starter, becoming dominant. Adjunct Le. lactis positively affected Lactobacillus sakei group bacteria on the LL cheese surface. Adjunct V. casei, S. equorum, and B. thermosphacta did not become dominant. Surfaces of VC, SE, and BX cheeses mainly harbored Staphylococcus succinus Peptidase activities were higher in cheeses made with attenuated starter than in CC, which had the lowest concentration of free amino acids. Based on the enzymatic activities of adjunct Le. lactis, LL and MIX cheeses exhibited the highest glutamate dehydrogenase, cystathionine-γ-lyase, and esterase activities. As shown by multivariate statistical analyses, LL and MIX cheeses showed the highest similarity for microbiological and biochemical features. LL and MIX cheeses received the highest scores for overall sensory acceptability.IMPORTANCE This study provides in-depth knowledge of the effects of attenuated starters and surface bacterial strains on the microbiota and related metabolic activities during cheese ripening. The use of attenuated Lc. lactis strongly impacted the microbiota assembly of caciotta cheese. This led to improved biochemical and sensory features compared to conventional cheese. Among surface bacterial strains, Le. lactis played a key role in the metabolic activities involved in cheese ripening. This resulted in an improvement of the sensory quality of caciotta cheese. The use of attenuated lactic acid bacteria and the surface adjunct Le. lactis could be a useful biotechnology to improve the flavor formation of caciotta cheese.
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Balthazar C, Santillo A, Guimarães J, Capozzi V, Russo P, Caroprese M, Marino R, Esmerino E, Raices RS, Silva M, Silva H, Freitas M, Granato D, Cruz A, Albenzio M. Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization. J Dairy Sci 2019; 102:10724-10736. [DOI: 10.3168/jds.2019-16909] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 07/19/2019] [Indexed: 12/15/2022]
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14
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Serrapica F, Uzun P, Masucci F, Napolitano F, Braghieri A, Genovese A, Sacchi R, Romano R, Barone CMA, Di Francia A. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese. J Dairy Sci 2019; 103:1391-1403. [PMID: 31785866 DOI: 10.3168/jds.2019-17155] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 10/14/2019] [Indexed: 12/25/2022]
Abstract
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.
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Affiliation(s)
- F Serrapica
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - P Uzun
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - F Masucci
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy.
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Genovese
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - R Sacchi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - R Romano
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - C M A Barone
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - A Di Francia
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
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Ruiz-Moyano S, Gonçalves dos Santos MTP, Galván AI, Merchán AV, González E, Córdoba MDG, Benito MJ. Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108388] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RS, Gut JA, Cruz AG, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.013] [Citation(s) in RCA: 6] [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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18
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Uzun P, Masucci F, Serrapica F, Napolitano F, Braghieri A, Romano R, Manzo N, Esposito G, Di Francia A. The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese. J Dairy Sci 2018; 101:6752-6761. [DOI: 10.3168/jds.2018-14710] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Accepted: 04/20/2018] [Indexed: 01/04/2023]
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19
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Song M, Park WS, Yoo J, Han GS, Kim BM, Seong PN, Oh MH, Kim KW, Ham JS. Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563. Korean J Food Sci Anim Resour 2017; 37:773-779. [PMID: 29147101 PMCID: PMC5686336 DOI: 10.5851/kosfa.2017.37.5.773] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 09/21/2017] [Accepted: 10/08/2017] [Indexed: 11/06/2022] Open
Abstract
The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, B. longum KACC 91563 can be used for inclusion of probiotic bacteria in cheese.
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Affiliation(s)
- Minyu Song
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Won Seo Park
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jayeon Yoo
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Gi-Sung Han
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Bu-Min Kim
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pil-Nam Seong
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Mi-Hwa Oh
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kyung-Woon Kim
- Animal Biotechnology Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jun-Sang Ham
- Animal Products Research and Development Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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20
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Balthazar C, Silva H, Cavalcanti R, Esmerino E, Cappato L, Abud Y, Moraes J, Andrade M, Freitas M, Sant'Anna C, Raices R, Silva M, Cruz A. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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21
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Torres F, Esmerino E, Carr BT, Ferrão L, Granato D, Pimentel T, Bolini H, Freitas M, Cruz A. Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data. J Dairy Sci 2017; 100:6100-6110. [DOI: 10.3168/jds.2016-12516] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Accepted: 04/08/2017] [Indexed: 11/19/2022]
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22
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Balthazar C, Pimentel T, Ferrão L, Almada C, Santillo A, Albenzio M, Mollakhalili N, Mortazavian A, Nascimento J, Silva M, Freitas M, Sant’Ana A, Granato D, Cruz A. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Compr Rev Food Sci Food Saf 2017; 16:247-262. [DOI: 10.1111/1541-4337.12250] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 01/18/2023]
Affiliation(s)
- C.F. Balthazar
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - T.C. Pimentel
- Inst. Federal do Paraná (IFPR); Campus Paranavaí; 87703-536 Paraná Brazil
| | - L.L. Ferrão
- Univ. Federal Rural do Rio de Janeiro (UFRRJ); Depto. de Tecnologia de Alimentos (DTA), Seropédica; 23890-000 Rio de Janeiro Brazil
| | - C.N. Almada
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - A. Santillo
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - M. Albenzio
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - N. Mollakhalili
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - A.M. Mortazavian
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - J.S. Nascimento
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.C. Silva
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.Q. Freitas
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - A.S. Sant’Ana
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - D. Granato
- Univ. Estadual de Ponta Grossa (UEPG); Depto. de Engenharia de Alimentos; 84030-900 Ponta Grossa Brazil
| | - A.G. Cruz
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
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23
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Braghieri A, Piazzolla N, Galgano F, Condelli N, De Rosa G, Napolitano F. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Sci 2016; 122:68-75. [PMID: 27486959 DOI: 10.1016/j.meatsci.2016.07.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 07/21/2016] [Accepted: 07/25/2016] [Indexed: 11/17/2022]
Abstract
The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.
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Affiliation(s)
- Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicoletta Piazzolla
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Fernanda Galgano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 133, 80055 Portici, NA, Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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24
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Mushtaq M, Gani A, Masoodi F, Ahmad M. Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Braghieri A, Girolami A, Riviezzi AM, Piazzolla N, Napolitano F. Liking of Traditional Cheese and Consumer Willingness to Pay. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3029] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Braghieri A, Piazzolla N, Carlucci A, Bragaglio A, Napolitano F. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Sci 2016; 111:122-9. [DOI: 10.1016/j.meatsci.2015.09.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 07/29/2015] [Accepted: 09/09/2015] [Indexed: 11/15/2022]
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27
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Albenzio M, Santillo A, Marino R, Della Malva A, Caroprese M, Sevi A. Identification of peptides in functional Scamorza ovine milk cheese. J Dairy Sci 2015; 98:8428-32. [DOI: 10.3168/jds.2015-9844] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 06/15/2015] [Indexed: 11/19/2022]
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28
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Santillo A, Albenzio M. Sensory Profile and Consumers' Liking of Functional Ovine Cheese. Foods 2015; 4:665-677. [PMID: 28231229 PMCID: PMC5224561 DOI: 10.3390/foods4040665] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Accepted: 10/28/2015] [Indexed: 01/08/2023] Open
Abstract
The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology.
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Affiliation(s)
- Antonella Santillo
- Department of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy.
| | - Marzia Albenzio
- Department of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy.
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29
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Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RDCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Res Int 2015; 76:828-838. [DOI: 10.1016/j.foodres.2015.08.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 11/28/2022]
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30
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Olabi A, Neuhaus T, Bustos R, Cook-Camacho M, Corvi T, Abdouni L. An investigation of flavor complexity and food neophobia. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Verruck S, Prudêncio ES, Müller CMO, Fritzen-Freire CB, Amboni RDDMC. Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Gaze L, Oliveira B, Ferrao L, Granato D, Cavalcanti R, Conte Júnior C, Cruz A, Freitas M. Preference mapping of dulce de leche commercialized in Brazilian markets. J Dairy Sci 2015; 98:1443-54. [DOI: 10.3168/jds.2014-8470] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 10/16/2014] [Indexed: 11/19/2022]
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33
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Biocheese: a food probiotic carrier. BIOMED RESEARCH INTERNATIONAL 2015; 2015:723056. [PMID: 25802862 PMCID: PMC4352748 DOI: 10.1155/2015/723056] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/06/2014] [Accepted: 10/21/2014] [Indexed: 12/18/2022]
Abstract
This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization.
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34
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Guidone A, Braghieri A, Cioffi S, Claps S, Genovese F, Morone G, Napolitano F, Parente E. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese. J Dairy Sci 2015; 98:1467-78. [PMID: 25582584 DOI: 10.3168/jds.2014-8554] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 11/22/2014] [Indexed: 11/19/2022]
Abstract
Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time (<30d). Scamorza has a bland flavor and, to provide diversification from similar cheeses, it was manufactured using 2 types of milk in the current study: 100% Italian Friesian milk (F) or 90% F and 10% Jersey cow milk (mixed, M), and 2 types of starter: Streptococcus thermophilus or S. thermophilus with peptidolytic Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei strains as adjuncts). The cheeses were ripened for 30d. The adjunct did not significantly affect acid production or growth of the primary starter; 2 of the species used in the adjunct (Lb. paracasei and Lb. helveticus) rapidly colonized the cheese and persisted until the end of ripening, whereas the counts of nonstarter lactic acid bacteria in the control cheese were low until the end of ripening. The use of adjuncts affected pH, microbial composition (as assessed by both culture-dependent and culture-independent methods), total free amino acid content, and volatile profile (measured using an electronic nose), whereas milk type had only a minor effect. Although differences in primary proteolysis were found, they were probably indirect and related to the effects on pH and moisture. We conclude that, even with a short ripening time (30d), use of a peptidolytic adjunct may significantly affect important features of Scamorza and may be used to create a product that is measurably different from competing products.
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Affiliation(s)
- Angela Guidone
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Silvia Cioffi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Salvatore Claps
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Giuseppe Morone
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Eugenio Parente
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
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35
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Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. J Dairy Sci 2014; 98:1402-10. [PMID: 25547300 DOI: 10.3168/jds.2014-7953] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Accepted: 11/10/2014] [Indexed: 11/19/2022]
Abstract
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local markets using traditional technologies and facilities. An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is very popular in Europe. Cheesemaking trials were performed and the most appropriate technology proved to be a combination of direct acidification and lactic fermentation, with some modifications to the milk coagulation phase. The gross composition of the experimental cheeses was similar to that of bovine Fior di latte, and the overall hygienic quality was satisfactory even though the milk had not been pasteurized. The new cheeses were similar in appearance to the bovine type, but some specific features were detected. Besides the typical "goaty" and "sheepy" flavors, some novel and distinctive descriptors of odor, flavor, and texture were noted. Our experiment showed that good quality Fior di latte cheese that complies with microbiological requirements of the European legislation can be obtained from sheep and goat milks by appropriately modifying the cheesemaking technology.
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Affiliation(s)
- M Faccia
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy.
| | - A Trani
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - G Gambacorta
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - A Cassone
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - F Caponio
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
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Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. J Dairy Sci 2014; 98:1479-91. [PMID: 25465632 DOI: 10.3168/jds.2014-8555] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 09/29/2014] [Indexed: 11/19/2022]
Abstract
The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers.
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Affiliation(s)
- A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - N Piazzolla
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - A Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - F Paladino
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy
| | - A Ricciardi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
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Rodrigues J, Gonçalves C, Pereira R, Carneiro J, Pinheiro A. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 2014; 97:4733-44. [DOI: 10.3168/jds.2014-7913] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 04/16/2014] [Indexed: 11/19/2022]
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Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. Int J Food Microbiol 2014; 181:60-6. [DOI: 10.1016/j.ijfoodmicro.2014.04.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 04/01/2014] [Accepted: 04/18/2014] [Indexed: 12/24/2022]
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Costa M, Balthazar C, Franco R, Mársico E, Cruz A, Conte C. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure. J Dairy Sci 2014; 97:2610-8. [DOI: 10.3168/jds.2013-7617] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Accepted: 01/06/2014] [Indexed: 11/19/2022]
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Sharma P, Tomar SK, Goswami P, Sangwan V, Singh R. Antibiotic resistance among commercially available probiotics. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.025] [Citation(s) in RCA: 141] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Niro S, Fratianni A, Tremonte P, Sorrentino E, Tipaldi L, Panfili G, Coppola R. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci 2014; 97:1296-304. [PMID: 24440270 DOI: 10.3168/jds.2013-7550] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
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Affiliation(s)
- Serena Niro
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Alessandra Fratianni
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
| | - Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Gianfranco Panfili
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy; Istituto di Scienze dell'Alimentazione-CNR, Via Roma, 52 A/C, 83100 Avellino, Italy
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Esposito G, Masucci F, Napolitano F, Braghieri A, Romano R, Manzo N, Di Francia A. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. J Dairy Sci 2014; 97:1918-28. [PMID: 24534504 DOI: 10.3168/jds.2013-7292] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 11/15/2013] [Indexed: 11/19/2022]
Abstract
The effect of season of the year associated with changes in feeding and management system (pasture-based vs. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. Each farm used a pasture-based feeding system from April to June and from September to October (PS), and a confinement system for the rest of the year (CS). As a consequence of grazing, PS milk showed higher percentages of C18:3, cis-9,trans-11 conjugated linoleic acid, and trans-11 C18:1, and a reduced percentage of C16:0. The fatty acid profile of cheese largely reflected that of the corresponding raw milk from which cheese was made. This led to a significant decrease of atherogenic index in cheeses produced from cows on pasture. Based on sensory analysis, cheese from animals kept on pasture was more yellow and had a lower intensity of butter and smoked odors than did CS cheese. In addition, grazing induced a lower intensity of bitter and a higher intensity of spicy flavors compared with cheese from CS animals. In regard to texture, pasture feeding resulted in higher intensity of friability and graininess. All cheeses performed well in consumer tests; the panel found all samples more than acceptable for overall liking, and for liking according to appearance, taste/flavor, and texture. Overall liking of Caciocavallo cheese, as assessed by slope analysis, was affected primarily by taste/flavor (raw slope k=0.88) and texture (k=0.97), whereas appearance had a lesser effect (k=0.72). The acidic and sensory profiles of cheese were well discriminated, with healthier cheeses produced by grazing cows. Therefore, wider use of pasture should be promoted to accentuate this favorable feature. Based on the specific nutritional and sensory characteristics of mountain Caciocavallo cheese, particularly that obtained from grazing animals, efforts should be made to indicate the quality of this cheese to the consumer and improve product recognition.
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Affiliation(s)
- G Esposito
- University of Pretoria, Faculty of Veterinary Sciences, Department of Production Animal Studies, 0110, Onderstepoort, South Africa
| | - F Masucci
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy.
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - R Romano
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
| | - N Manzo
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
| | - A Di Francia
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
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Morais E, Cruz A, Faria J, Bolini H. Prebiotic gluten-free bread: Sensory profiling and drivers of liking. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.014] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Prasanna P, Grandison A, Charalampopoulos D. Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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46
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Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12432] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karla Kalígia Silva Borba
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | - Francyeli Araújo Silva
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marta Suely Madruga
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marciane Magnani
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
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