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D'Incecco P, Bettera L, Bancalari E, Rosi V, Sindaco M, Gobbi S, Candotti P, Nazzicari N, Limbo S, Gatti M, Pellegrino L. High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses. Food Res Int 2023; 172:113102. [PMID: 37689872 DOI: 10.1016/j.foodres.2023.113102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers. It was previously demonstrated that the microbial population of raw milk is modified by a high-speed centrifugation (also called bactofugation) conducted at 39 °C. The aim of the present study was to evaluate the effects of this process, performed once or twice, on the microbial, compositional, biochemical, and sensory characteristics of the derived hard cheeses. Experimental and control cheesemaking were conducted in parallel at a cheese factory during a 13-month period. Cheeses were analysed after 9, 15 and 20 months of ripening for microbial count, composition, proteolysis extent, volatile compounds, and sensory profile. Results evidenced that experimental cheeses were characterized by lower numbers of viable lactobacilli respect to control. Experimental cheeses also showed differences in the progress of primary and secondary proteolysis which, in turn, caused different patterns of free amino acids at all ripening times. Experimental cheeses had significantly lower content of esters and were differentiated from control for some traits by assessors. In conclusion, use of high-speed centrifugation of milk shall be discouraged if characteristic traits of raw-milk cheeses, particularly PDO cheeses, want to be retained.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy.
| | - Luca Bettera
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Marta Sindaco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Paolo Candotti
- National Reference Centre for Animal Welfare, IZSLER, 25124 Brescia, Italy
| | - Nelson Nazzicari
- Council for Agricultural Research and Economics (CREA), Research Centre for Fodder Crops and Dairy Productions, 26900 Lodi, Italy
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma 43124, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
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