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Carneiro JDO, Chaves ACSD, Stephan MP, Boari CA, Koblitz MGB. Artisan minas cheese of Serro: proteolysis during ripening. Heliyon 2020; 6:e04446. [PMID: 32695917 PMCID: PMC7364034 DOI: 10.1016/j.heliyon.2020.e04446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/20/2020] [Accepted: 07/09/2020] [Indexed: 11/19/2022] Open
Abstract
The Artisan Minas Cheese (AMC) is the oldest and most traditional Brazilian cheese, it is produced in several regions of the state of Minas Gerais, such as the Serro region. The most striking features of the AMC-Serro are the use of raw milk and natural bacteria from the whey, popularly known as pingo, as well as the use of the rind washing process. The aim of the present study was to evaluate the proteolysis of the AMC-Serro from three different producers, during 60 days of maturation, and to relate the proteolysis to the producing farms, the production season and the rind washing during ripening. For this purpose, TRICINE-SDS-PAGE, proteolysis extension and depth indices, moisture, and texture (firmness) were evaluated. It was concluded that the temperature and moisture of the cheeses, that were determined by the location of the ripening room, the production season and the rind washing, were the most important factors. The degree of proteolysis also had an impact on the water loss during ripening, with effect on cheese safety. The results obtained in this study may be used to better understand the transformations during ripening of AMC-Serro and help the small traditional farmers to improve their product's quality and stability.
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Affiliation(s)
- Juliana de Oliveira Carneiro
- Food and Nutrition Graduate Program (PPGAN) - Federal University of the State of Rio de Janeiro (UNIRIO), Brazil
| | | | | | - Cleube Andrade Boari
- Federal University of the Valleys of Jequitinhonha and Mucuri (UFVJM), Faculty of Agricultural Sciences - Department of Zootechnics, Campus JK, Brazil
| | - Maria Gabriela Bello Koblitz
- Food and Nutrition Graduate Program (PPGAN) - Federal University of the State of Rio de Janeiro (UNIRIO), Brazil
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Uzun P, Serrapica F, Masucci F, Assunta BCM, Yildiz H, Grasso F, Di Francia A. Diversity of traditional Caciocavallo cheeses produced in Italy. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12640] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Uzun
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Francesco Serrapica
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Felicia Masucci
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | | | - Hilal Yildiz
- Department of Food Engineering, Faculty of Engineering‐Architecture Nevsehir Hacı Bektaş Veli University Nevsehir 50300 Turkey
| | - Fernando Grasso
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Antonio Di Francia
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
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3
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Abstract
The hypothesis of this research paper was that the physicochemical conditions in a low-pH, high-moisture white brined cheese such as Feta would make para-κ-casein vulnerable to residual chymosin activity during ripening and storage. It was important to address this hypothesis, since cheese para-κ-casein could theoretically be used for the assessment of the origin of cheese milk by means of various analytical methods. Feta cheese was manufactured from sheep milk and from four different mixtures of sheep and goat milk in triplicate. The para-κ-casein of Feta samples taken during 120 d of ripening and storage was estimated by means of cation-exchange HPLC and proteolysis was determined in terms of free amino groups. Despite their similarity, sheep and goat para-κ-casein were efficiently separated and the changes of their chromatographic areas indicated that hydrolysis took place during the first stage of ripening. In accordance to the evolution of free amino groups, para-κ-caseins remained stable thereafter. The hydrolysis pattern was not affected by the composition of the cheese milk mixture and after 120 d at least two thirds of the initial quantity remained intact. Considering the efficient separation of sheep and goat para-κ-caseins and their stability during Feta storage, the same method was used for the evaluation of the percentage of goat milk in the cheese milk. The actual and the estimated percentage of goat milk within the range 0-40 were strongly correlated (R = 0·997, n = 60) and the standard error of estimation was 0·914.
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Niro S, Succi M, Tremonte P, Sorrentino E, Coppola R, Panfili G, Fratianni A. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. J Dairy Sci 2017; 100:9521-9531. [DOI: 10.3168/jds.2017-13308] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/08/2017] [Indexed: 11/19/2022]
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Bergamaschi M, Biasioli F, Cappellin L, Cecchinato A, Cipolat-Gotet C, Cornu A, Gasperi F, Martin B, Bittante G. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses. J Dairy Sci 2015; 98:8414-27. [PMID: 26476950 DOI: 10.3168/jds.2015-9803] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Accepted: 08/29/2015] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the effect of dairy system and individual cow-related factors on the volatile fingerprint of a large number of individual model cheeses analyzed by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). A total of 1,075 model cheeses were produced using milk samples collected from individual Brown Swiss cows reared in 72 herds located in mountainous areas of Trento province (Italy). The herds belonged to 5 main dairy systems ranging from traditional to modern and the cows presented different daily milk yields (24.6±7.9kg × d(-1)), stages of lactation (199±138 d in milk), and parities (2.7±1.8). The PTR-ToF-MS revealed 619 peaks, of which the 240 most intense were analyzed, and 61 of these were tentatively attributed to relevant volatile organic compounds on the basis of their fragmentation patterns and data from the literature. Principal component analysis was used to convert the multiple responses characterizing the PTR-ToF-MS spectra into 5 synthetic variables representing 62% of the total information. These principal components were related to groups of volatile compounds tentatively attributed to different peaks and used to investigate the relationship of the volatile compound profile obtained by PTR-ToF-MS to animal and farm characteristics. Lactation stage is related to 4 principal components which brought together 52.9% of the total variance and 57.9% of the area of analyzed peaks. In particular, 2 principal components were positively related to peaks tentatively attributed to aldehydes and ketones and negatively related to alcohols, esters, and acids, which displayed a linear increase during lactation. The second principal component was affected by dairy system; it was higher in the modern system in which cows received total mixed rations. The third principal component was positively related to daily milk production. In summary, we report the first application of this innovative, high-throughput technique to study the effects of dairy system and individual animal factors on volatile organic compounds of model cheeses. Individual cheesemaking procedures together with this spectrometric technique open new avenues for genetic selection of dairy species with respect to both milk and cheese quality.
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Affiliation(s)
- M Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - F Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.
| | - L Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cornu
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - F Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - B Martin
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Perna A, Intaglietta I, Simonetti A, Gambacorta E. Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening. J Dairy Sci 2015; 98:3690-4. [PMID: 25892688 DOI: 10.3168/jds.2014-9097] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Accepted: 03/14/2015] [Indexed: 11/19/2022]
Abstract
The aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. The antioxidant activity of cheese was measured using the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP), and thiol assays. Statistical analysis showed a significant effect of the studied factors. Italian Brown cheese had higher antioxidant activity than Italian Holstein cheese, and antioxidant activity increased during ripening of both cheeses types. Moreover, antioxidant activity varied during ripening depending on the rate of formation of soluble peptides. To date, few studies have evaluated the effect of genetic type on antioxidant capacity of the pasta filata cheeses; thus, this study forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific nutraceutical characteristics.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
| | - Immacolata Intaglietta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
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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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