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Guzmán JL, Zarazaga LÁ, Martín-García AI, Delgado-Pertíñez M. Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content. Vet Sci 2024; 11:171. [PMID: 38668438 PMCID: PMC11053964 DOI: 10.3390/vetsci11040171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/29/2024] Open
Abstract
Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced.
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Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, 21819 Palos de la Frontera, Spain; (J.L.G.); (L.Á.Z.)
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, 21819 Palos de la Frontera, Spain; (J.L.G.); (L.Á.Z.)
| | | | - Manuel Delgado-Pertíñez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, Ctra. Utrera km 1, 41013 Sevilla, Spain
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Barbosa C, Araújo A, Fernandes P, Romão A, Alves MR. The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality. Foods 2023; 12:4193. [PMID: 38231669 DOI: 10.3390/foods12234193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/20/2023] [Accepted: 10/27/2023] [Indexed: 01/19/2024] Open
Abstract
To reduce the microbial load in goat's milk, which is less thermally stable than cow's milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm-1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period.
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Affiliation(s)
- Carla Barbosa
- CISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun'Álvares, 4900-347 Viana do Castelo, Portugal
- LAQV-REQUIMTE, Associated Laboratory for Green Chemistry-Network of Chemistry and Technology, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal
| | - Alberta Araújo
- CISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun'Álvares, 4900-347 Viana do Castelo, Portugal
- CEB-Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Av. do Atlântico 644, 4900-348 Viana do Castelo, Portugal
| | - Paulo Fernandes
- CISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun'Álvares, 4900-347 Viana do Castelo, Portugal
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Av. do Atlântico 644, 4900-348 Viana do Castelo, Portugal
| | - Alexandre Romão
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Av. do Atlântico 644, 4900-348 Viana do Castelo, Portugal
| | - Manuel Rui Alves
- CISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun'Álvares, 4900-347 Viana do Castelo, Portugal
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Av. do Atlântico 644, 4900-348 Viana do Castelo, Portugal
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Nelli A, Venardou B, Skoufos I, Voidarou C(C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms 2023; 11:microorganisms11010123. [PMID: 36677415 PMCID: PMC9863150 DOI: 10.3390/microorganisms11010123] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/22/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.
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Ngamsomchat A, Kaewkod T, Konkit M, Tragoolpua Y, Bovonsombut S, Chitov T. Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production. Foods 2022; 11. [PMID: 35407020 DOI: 10.3390/foods11070934] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/01/2023] Open
Abstract
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese.
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Álvarez S, Fresno M. Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese. Animals (Basel) 2020; 11:E58. [PMID: 33396358 DOI: 10.3390/ani11010058] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 11/17/2022] Open
Abstract
Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.
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Rolim FRL, Oliveira CJB, de Freitas Neto OC, Dos Santos KMO, Guerra GCB, Rodrigues RV, de Assis POA, Araújo DFDS, de Carvalho VAG, Lemos MLP, da Silva NMV, Soares JKB, Garcia HEM, de Souza EL, Souza FDAL, de Barros MEG, de Oliveira MEG, Queiroga RCRE. Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107. J Dairy Sci 2020; 104:179-197. [PMID: 33131813 DOI: 10.3168/jds.2020-18820] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 08/01/2020] [Indexed: 12/13/2022]
Abstract
Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 cfu in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-κB) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-α, IL-1β, IL-10, and IFN-γ) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-κB expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers.
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Affiliation(s)
- F R L Rolim
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - C J B Oliveira
- Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil; Global One Health initiative (GOHi), The Ohio State University, Columbus 43210
| | - O C de Freitas Neto
- Department of Preventive Veterinary Medicine, Veterinary School, Federal University of Minas Gerais, 31270-901, Belo Horizonte, Brazil
| | - K M O Dos Santos
- Brazilian Agricultural Research Corporation (EMBRAPA), 23020-470, Rio de Janeiro, Brazil
| | - G C B Guerra
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, 59064-741, Natal, Brazil
| | - R V Rodrigues
- Department of Nutrition, Center for Education and Health, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | - P O A de Assis
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - D F de S Araújo
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte, 59200-000, Santa Cruz, Brazil
| | - V A G de Carvalho
- Department of Morphology, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - M L P Lemos
- Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil
| | - N M V da Silva
- Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil
| | - J K B Soares
- Department of Nutrition, Center for Education and Health, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | - H E M Garcia
- Department of Morphology, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - E L de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - F de A L Souza
- Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, 52171-900, Recife, Brazil
| | - M E G de Barros
- Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, 52171-900, Recife, Brazil
| | - M E G de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - R C R E Queiroga
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil.
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Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. J Dairy Sci 2020; 104:270-280. [PMID: 33131819 DOI: 10.3168/jds.2020-18884] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 08/08/2020] [Indexed: 11/19/2022]
Abstract
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an important way to promote the development of cheese industry. The effect of starter cultures on the physicochemical and textural properties and volatile compounds during the ripening of semihard goat cheese were investigated in this work. Different starter cultures-mesophilic (M) and thermophilic starters (T), Lactobacillus plantarum ssp. plantarum ATCC 14917 (Lp), a mix of the M and T starters (M1), and mix of the M, T, and Lp starters (M2)-were used in the production of the goat cheeses. Volatile compounds were determined by a solid-phase microextraction/gas chromatography-mass spectrometric (SPME/GC-MS) method. The results showed that the moisture content of cheeses produced with the 5 kinds of starter cultures decreased after maturation, whereas ash content increased. The pH values of goat cheeses decreased first and then increased during maturity, and the pH value of M2 cheese was the lowest among the cheeses. The hardness and chewiness of the cheeses increased with increasing maturity, whereas cohesiveness, springiness, and resilience showed the opposite tendency. The 60-d-old cheese made with Lp had the highest chewiness, cohesiveness, springiness, and resilience, whereas the 60-d-old cheese made with M2 had the highest hardness. A total of 53 volatile components were identified by SPME/GC-MS, and carboxylic acids, alcohols, ketones, and esters were the 4 major contributors to the characteristic flavors of the cheeses. Volatile components and their contents differed greatly among the produced cheeses. The M2 cheese contained the highest relative content of the main volatile compounds (90.10%), especially butanoic acid and acetoin. Through a comprehensive comparison of the results, we concluded that M2 cheese had a dense texture and milky flavor, and M2 is a potential starter culture candidate for the production of goat cheese.
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Affiliation(s)
- Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yuting Lou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Haishuai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Rong Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020; 9:E1420. [PMID: 33049943 PMCID: PMC7601069 DOI: 10.3390/foods9101420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 12/26/2022] Open
Abstract
The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses' physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
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Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Manuel Delgado Pertíñez
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Hortensia Galán Soldevilla
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Pilar Ruiz Pérez-Cacho
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
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Lopez A, Vasconi M, Battini M, Mattiello S, Moretti VM, Bellagamba F. Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems. Animals (Basel) 2020; 10:ani10091567. [PMID: 32899239 PMCID: PMC7552214 DOI: 10.3390/ani10091567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese collected from farms in which goats were allowed to graze and were fed diets with a higher forage/concentrate (F/C) ratio showed a FA profile represented by higher contents of health-promoting fatty acids. In the same samples, the health lipid indices showed the most favorable values. Conversely, cheese samples collected from a conventional-lowland farm, where goats were fed with higher amounts of concentrates and lower F/C ratio, presented a lower nutritional quality, characterized by the worst results for what concerns the health lipid indices. Then, we built a multivariate model able to discriminate samples coming from farms managed by a low-input system from those coming from farm managed by a high-input system. The comparison of animal welfare measurements and fatty acids data showed that a better intrinsic quality of low-input farms did not always correspond to better extrinsic quality, suggesting that the information on the livestock system is not always enough to provide consumers with complete awareness of the total product quality.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
| | - Mauro Vasconi
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
- Correspondence:
| | - Monica Battini
- Department of Agricultural and Environmental Sciences, Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria, 2, 20133 Milano, Italy; (M.B.); (S.M.)
| | - Silvana Mattiello
- Department of Agricultural and Environmental Sciences, Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria, 2, 20133 Milano, Italy; (M.B.); (S.M.)
| | - Vittorio Maria Moretti
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
| | - Federica Bellagamba
- Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi, Italy; (A.L.); (V.M.M.); (F.B.)
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Quintanilla P, Hettinga KA, Beltrán MC, Escriche I, Molina MP. Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk. J Dairy Sci 2020; 103:6015-6021. [PMID: 32418695 DOI: 10.3168/jds.2019-16510] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Accepted: 02/01/2020] [Indexed: 11/19/2022]
Abstract
The presence of antibiotics in milk destined for cheese production may affect the biological processes responsible for the formation of volatile compounds, leading to alterations in the characteristic cheese flavor expected by consumers. The aim of this study was to evaluate the effect of the presence of oxytetracycline in goat milk on the volatile profile of ripened cheeses. Traditional mature Tronchón cheeses were manufactured from raw goat milk spiked with different concentrations of oxytetracycline (50, 100, and 200 µg/kg). Cheese made from antibiotic-free goat milk was used as control. We analyzed the residual amounts of the antibiotic and the volatile profile of the experimental cheeses on a fortnightly basis during maturation using liquid chromatography tandem mass spectrometry and then solid-phase microextraction followed by gas chromatography-mass spectrometry. Our results suggested that oxytetracycline was widely transferred from milk to cheese: drug concentrations in the cheeses were 3.5 to 4.3 times higher than those in raw milk. Although the residual amounts of oxytetracycline significantly decreased during maturation (88.8 to 96.5%), variable amounts of residues remained in cheese matured for 60 d (<10 to 79 µg/kg). In general, the presence of oxytetracycline in goat milk did not affect the volatile profile of Tronchón cheeses; volatile profile was significantly modified by ripening time. Still, the presence of oxytetracycline residues in cheeses ripened for 60 d could be of great concern for public health.
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Affiliation(s)
- P Quintanilla
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n 46022, València, Spain
| | - K A Hettinga
- Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - M C Beltrán
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n 46022, València, Spain
| | - I Escriche
- Food Technology Department, Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n 46022, València, Spain
| | - M P Molina
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n 46022, València, Spain.
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11
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Aragão BB, Trajano SC, Silva JG, Silva BP, Oliveira RP, Junior JWP, Peixoto RM, Mota RA. Short communication: High frequency of β-lactam-resistant Staphylococcus aureus in artisanal coalho cheese made from goat milk produced in northeastern Brazil. J Dairy Sci 2019; 102:6923-6927. [PMID: 31178176 DOI: 10.3168/jds.2018-16162] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 04/19/2019] [Indexed: 11/19/2022]
Abstract
Reports of β-lactam-resistant Staphylococcus aureus in artisanal goat cheese are increasing, and this phenomenon is relevant to public health. The objective of the present study was to determine the prevalence of S. aureus strains carrying the blaZ and mecA resistance genes, as well as the genes encoding the staphylococcal enterotoxins SEA, SEB, SEC, SED, SEE, and TSST-1 in artisanal coalho cheese made from goat milk produced in northeastern Brazil. We used biochemical and molecular tests to characterize 54 S. aureus isolates found in artisanal coalho cheese collected from commercial establishments producing animal products in 11 municipalities of Pernambuco State, Brazil. A PCR analysis revealed that 42.6% (23/54) of the isolates were positive for the blaZ gene, and 7.4% (4/54) were resistant to methicillin by phenotypic testing. We did not detect mecA or any genes encoding enterotoxins. The presence of S. aureus carriers of the blaZ gene and the identification of methicillin-resistant S. aureus strains are of concern for the health of consumers of this type of cheese.
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Affiliation(s)
- B B Aragão
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil.
| | - S C Trajano
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
| | - J G Silva
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
| | - B P Silva
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
| | - R P Oliveira
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
| | - J W Pinheiro Junior
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
| | - R M Peixoto
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano (IFPE), CEP. 56316-686, Petrolina, PE, Brazil
| | - R A Mota
- Universidade Federal Rural de Pernambuco (UFRPE), CEP. 52171-900, Recife, PE, Brazil
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12
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Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019; 8:foods8040128. [PMID: 30999674 PMCID: PMC6518195 DOI: 10.3390/foods8040128] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 11/25/2022] Open
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
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Affiliation(s)
- Miroljub Barac
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Milenko Smiljanic
- Faculty of Technology, Zvornik, 75400 Karakaj, Bosnia and Herzegovina.
| | | | - Tanja Vucic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Aleksandar Kostic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Danijel Milincic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
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13
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Furtado DN, Todorov SD, Landgraf M, Destro MT, Franco BD. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese. Braz J Microbiol 2015; 46:201-6. [PMID: 26221109 PMCID: PMC4512065 DOI: 10.1590/s1517-838246120130761] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2013] [Accepted: 06/06/2014] [Indexed: 01/15/2023] Open
Abstract
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain ( Lc . lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB. However, this effect did not differ significantly from that obtained with a non-bacteriocinogenic Lc. lactis strain. Addition of nisin (12.5 mg/kg) caused a rapid decrease in the number of viable L. monocytogenes in the cheeses, suggesting that further studies with the purified bacteriocin DF4Mi may open new possibilities for this strain as biopreservative in dairy products.
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Affiliation(s)
- Danielle N. Furtado
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
| | - Svetoslav D. Todorov
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
| | - Mariza Landgraf
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
| | - Maria T. Destro
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
| | - Bernadette D.G.M. Franco
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
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14
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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15
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Medeiros E, Queiroga R, Oliveira M, Medeiros A, Sabedot M, Bomfim M, Madruga M. Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils. Molecules 2014; 19:992-1003. [PMID: 24434672 PMCID: PMC6270699 DOI: 10.3390/molecules19010992] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 01/07/2014] [Accepted: 01/08/2014] [Indexed: 01/26/2023] Open
Abstract
The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p≥0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA--expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese.
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Affiliation(s)
- Ertha Medeiros
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Rita Queiroga
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Maria Oliveira
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Ariosvaldo Medeiros
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Mayara Sabedot
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Marco Bomfim
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
| | - Marta Madruga
- Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
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16
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Tham W. Survival of Listeria monocytogenes in cheese made of unpasteurized goat milk. Acta Vet Scand 1988; 29:165-72. [PMID: 3146923 PMCID: PMC8152538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food-born infections with Listeria monocytogenes have been reported during recent years, cheese being mentioned as one of the foods responsible. A classical opinion is that cheese represents a very inhospitable environment for pathogens due to antagonism by the starter culture of lactic-acid-producing organisms. In order to study the survival of L. monocytogenes in goat cheese, cheeses were made with the addition of L. monocytogenes cultures. The maximum survival time for L. monocytogenes was 18 weeks in two of the cheeses. It is concluded that L. monocytogenes has the ability to survive in semi-soft cheese made of unpasteurized goat milk during normal curing (2–3 months).
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