1
|
Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. J Dairy Sci 2024; 107:2706-2720. [PMID: 38056563 DOI: 10.3168/jds.2023-23795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.
Collapse
Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, 3818LE, the Netherlands; Wageningen University & Research, Wageningen 6708PB, the Netherlands
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| |
Collapse
|
2
|
Biegalski J, Cais-Sokolińska D. Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods 2023; 12:foods12091766. [PMID: 37174304 PMCID: PMC10177789 DOI: 10.3390/foods12091766] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.
Collapse
Affiliation(s)
- Jakub Biegalski
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| |
Collapse
|
3
|
Niro S, Fratianni A, Tremonte P, Lombardi SJ, Sorrentino E, Manzi P, Panfili G. Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
4
|
Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing. BIOLOGY 2022; 11:biology11050769. [PMID: 35625497 PMCID: PMC9138791 DOI: 10.3390/biology11050769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/05/2022] [Accepted: 05/11/2022] [Indexed: 11/17/2022]
Abstract
Simple Summary Idiazabal is a traditional cheese produced from raw ewe milk in the Basque Country (Southwestern Europe). The sensory properties of raw milk cheeses have been attributed, among other factors, to microbial shifts that occur during the production and ripening processes. In this study, we used high-throughput sequencing technologies to investigate the microbiota of Latxa ewe raw milk and the dynamics during cheese production and ripening processes. The microbiota of raw milk was composed of lactic acid bacteria (LAB), environmental bacteria and non-desirable bacteria. Throughout the cheese making and ripening processes, the growth of LAB was promoted, whereas that of non-desirable and environmental bacteria was inhibited. Moreover, some genera not reported previously in raw ewe milk were detected and clear differences were observed in the bacterial composition of raw milk and cheese among producers, in relation to LAB and environmental or non-desirable bacteria, some of which could be attributed to the production of flavour related compounds. Abstract In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revealed several bacterial genera not reported previously in raw ewe milk and cheese, such as Buttiauxella and Obesumbacterium. Both the cheese making and ripening processes had a significant impact on bacterial communities. Overall, the growth of lactic acid bacteria (LAB) (Lactococcus, Lactobacillus, Leuconostoc, Enterococcus, Streptococcus and Carnobacterium) was promoted, whereas that of non-desirable and environmental bacteria was inhibited (such as Pseudomonas and Clostridium). However, considerable differences were observed among producers. It is noteworthy that the starter LAB (Lactococcus) predominated up to 30 or 60 days of ripening and then, the growth of non-starter LAB (Lactobacillus, Leuconostoc, Enterococcus and Streptococcus) was promoted. Moreover, in some cases, bacteria related to the production of volatile compounds (such as Hafnia, Brevibacterium and Psychrobacter) also showed notable abundance during the first few weeks of ripening. Overall, the results of this study enhance our understanding of microbial shifts that occur during the production and ripening of a raw ewe milk-derived cheese (Idiazabal), and could indicate that the practices adopted by producers have a great impact on the microbiota and final quality of this cheese.
Collapse
|
5
|
Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese. FERMENTATION 2021. [DOI: 10.3390/fermentation7040274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.
Collapse
|
6
|
Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese. J Appl Microbiol 2021; 133:130-144. [PMID: 34735730 DOI: 10.1111/jam.15354] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/12/2021] [Accepted: 11/01/2021] [Indexed: 02/04/2023]
Abstract
AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. METHODS AND RESULTS Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w-1 ) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. CONCLUSIONS GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. SIGNIFICANCE AND IMPACT OF THE STUDY This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
Collapse
Affiliation(s)
- Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Angelo Moscarelli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| |
Collapse
|
7
|
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: 4] [Impact Index Per Article: 1.3] [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.
Collapse
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;
| |
Collapse
|
8
|
Alhelli AM, Mohammed NK, Khalil ES, Hussin ASM. Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express 2021; 11:45. [PMID: 33751265 PMCID: PMC7984165 DOI: 10.1186/s13568-021-01205-9] [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: 12/05/2020] [Accepted: 03/15/2021] [Indexed: 12/02/2022] Open
Abstract
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them. ![]()
Collapse
|
9
|
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.
Collapse
|
10
|
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese. Foods 2021; 10:foods10020461. [PMID: 33672473 PMCID: PMC7923417 DOI: 10.3390/foods10020461] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/15/2021] [Accepted: 02/16/2021] [Indexed: 12/18/2022] Open
Abstract
Fresh ovine "primosale" cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes' milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.
Collapse
|
11
|
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.
Collapse
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
| |
Collapse
|
12
|
LIMA PC, MARCO ID, STEIN V, PAGOTTO CK, RIGO E, CAVALHEIRO D, SCHOGOR ALB. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.16819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
13
|
Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
Collapse
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
| | | |
Collapse
|
14
|
Pappa EC, Kondyli E, Bosnea L, Mataragas M, Giannouli A, Tsiraki M. Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese. Foods 2020; 9:foods9060736. [PMID: 32503193 PMCID: PMC7353602 DOI: 10.3390/foods9060736] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/22/2022] Open
Abstract
Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.
Collapse
Affiliation(s)
- Eleni C. Pappa
- Correspondence: ; Tel.: +30-265-109-4785; Fax: +30-265-109-2523
| | | | | | | | | | | |
Collapse
|
15
|
Gebreyowhans S, Zhang S, Pang X, Yang B, Wang T, Wu Z, Lu J, Lv J. Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12699] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Solomon Gebreyowhans
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Tigray Agricultural Research Institute Mekelle Ethiopia
| | - Shuwen Zhang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaoyang Pang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Baoyu Yang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Tong Wang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Zheng Wu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jing Lu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jiaping Lv
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| |
Collapse
|
16
|
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.
Collapse
|
17
|
Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.124] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
18
|
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
| |
Collapse
|
19
|
Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A. Influence of different by- products addition on sensory and physicochemical aspects of Primosale cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4174-4183. [PMID: 30228416 PMCID: PMC6133858 DOI: 10.1007/s13197-018-3347-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022]
Abstract
Food industry produces considerable amounts of by-products that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food by-products offer the possibility to re-use them to develop added value products. In the current work some by-products were incorporated into curd during production of Primosale cheese. Specifically, two concentrations (i.e., 50 and 100 g Kg-1) of flours from different by-products (i.e., red and white wine grape pomace; tomato peel, broccoli and artichokes by-products), as source of dietary fibres and bioactive compounds were tested. The swelling and water retention capacity of flours, in addition to physicochemical characteristics of cheese (cheese weight loss, dry substance in the whey, cheese moisture content and pH), bioactive compounds (total phenolic compounds, total flavonoids and antioxidant activity) and sensory profile were evaluated. Results highlighted that addition of by-products to Primosale cheese improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Among the tested by-products, the most attractive result was obtained for Primosale cheese with artichoke by-products.
Collapse
Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| |
Collapse
|
20
|
Clark S, Mora García MB. A 100-Year Review: Advances in goat milk research. J Dairy Sci 2018; 100:10026-10044. [PMID: 29153153 DOI: 10.3168/jds.2017-13287] [Citation(s) in RCA: 159] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 07/21/2017] [Indexed: 12/14/2022]
Abstract
In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.
Collapse
Affiliation(s)
- Stephanie Clark
- Food Science and Human Nutrition, Iowa State University, Ames 50011-0152.
| | | |
Collapse
|
21
|
Semjon B, Král M, Pospiech M, Reitznerová A, Maľová J, Tremlová B, Dudriková E. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1494194] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Boris Semjon
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Anna Reitznerová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Jana Maľová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Eva Dudriková
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| |
Collapse
|
22
|
Lucera A, Costa C, Marinelli V, Saccotelli MA, Del Nobile MA, Conte A. Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants (Basel) 2018; 7:E61. [PMID: 29693632 PMCID: PMC5981247 DOI: 10.3390/antiox7050061] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 04/17/2018] [Accepted: 04/19/2018] [Indexed: 12/22/2022] Open
Abstract
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw).
Collapse
Affiliation(s)
- Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Maria Antonietta Saccotelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| |
Collapse
|
23
|
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]
|
24
|
Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M. Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese. Food Microbiol 2017; 66:129-140. [DOI: 10.1016/j.fm.2017.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/23/2017] [Accepted: 04/23/2017] [Indexed: 11/30/2022]
|
25
|
Di Pinto A, Terio V, Marchetti P, Bottaro M, Mottola A, Bozzo G, Bonerba E, Ceci E, Tantillo G. DNA-based approach for species identification of goat-milk products. Food Chem 2017; 229:93-97. [DOI: 10.1016/j.foodchem.2017.02.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 11/15/2016] [Accepted: 02/14/2017] [Indexed: 11/27/2022]
|
26
|
PAZ NF, GONÇALVEZ DE OLIVEIRA E, VILLALVA FJ, ARMADA M, RAMÓN AN. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05116] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
27
|
Niro S, Fratianni A, Colavita G, Galassi L, Zanazzi M, Salimei E. Technological use of donkey milk in cheesemaking. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12342] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Serena Niro
- Dipartimento di Agricoltura Ambiente e Alimenti; Università degli Studi del Molise; via De Sanctis 86100 Campobasso Italy
| | - Alessandra Fratianni
- Dipartimento di Agricoltura Ambiente e Alimenti; Università degli Studi del Molise; via De Sanctis 86100 Campobasso Italy
| | - Giampaolo Colavita
- Dipartimento di Medicina e Scienze della Salute; Università degli Studi del Molise; via De Sanctis 86100 Campobasso Italy
| | - Laura Galassi
- Ente Regionale per i Servizi all'Agricoltura e le Foreste (ERSAF); via Carpaneta 7 46030 Bigarello MN Italy
| | - Marco Zanazzi
- Ente Regionale per i Servizi all'Agricoltura e le Foreste (ERSAF); via Carpaneta 7 46030 Bigarello MN Italy
| | - Elisabetta Salimei
- Dipartimento di Agricoltura Ambiente e Alimenti; Università degli Studi del Molise; via De Sanctis 86100 Campobasso Italy
| |
Collapse
|
28
|
Succi M, Aponte M, Tremonte P, Niro S, Sorrentino E, Iorizzo M, Tipaldi L, Pannella G, Panfili G, Fratianni A, Coppola R. Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses. J Dairy Sci 2016; 99:9521-9533. [DOI: 10.3168/jds.2016-11585] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Accepted: 08/24/2016] [Indexed: 11/19/2022]
|
29
|
de Almeida Júnior WLG, Ferrari ÍDS, de Souza JV, da Silva CDA, da Costa MM, Dias FS. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|