BACKGROUNDProvolone can be fresh or ripened, with its taste varying from sweet to spicy. The high psychrotrophic density of raw milk is associated with thermoresistant enzymes that can change cheese characteristics such as texture, promote sensory defects and decrease industrial yield. Two batches of provolone‐type smoked cheese were produced from chilled raw milk with 3 log cfu mL−1 (Treatment 1) and 7 log cfu mL−1 (Treatment 2) of psychrotrophs. The psychrotrophic (21 °C for 25 h) and physical‐chemical profile of the raw milk were determined. Cheeses were evaluated by fat level, primary and secondary proteolysis index, yield, protein profile (Urea‐polyacrylamide gel electrophoresis), and texture (hardness, cohesiveness, elasticity, and chewiness) at 14, 30, and 60 days of storage time. Sensorially, the cheeses were evaluated (100 tasters/period) using the triangular test.RESULTSThe treatments did not influence proteolysis index, although maturation influenced the proteolytic depth index after 60 days. The psychrotrophic population influenced αs1‐ and β‐casein fractions, while maturation time influenced αs1‐ and γ‐casein fractions. Treatment 2 induced a 3% reduction in cheese yield. Hardness and chewiness showed a linear and positive relationship with the milk's psychrotrophic load. There was a significant difference in the fat content of the cheeses, with Treatment 2 having a lower level. The triangular test showed no difference between the cheeses.CONCLUSIONAlthough the larger psychrotrophic population in raw milk was associated with superior values of hardness and chewiness, as well as an increase in protein fractions indicating that proteolysis was observed, the tasters did not identify sensorial differences between the cheeses. © 2020 Society of Chemical Industry

The objective of this study was to evaluate the levels of reactive oxygen species (ROS) and glutathione (GSH) in oocytes from follicles of different diameters and their relevance in the in vitro production of embryos (IVPE). Bovine ovaries were aspirated according to the diameter of the follicle [2–8 (general), 4–8 (large), and 2 < 4 mm (small)]. The oocytes were evaluated for levels of ROS, GSH, in vitro maturation, and IVPE. Higher levels of ROS and GSH were observed (p < 0.05) in oocytes of the large group (85.6 ± 7.2 and 140.0 ± 9.6) followed by those in the general (81.1 ± 10.5 and 134.3 ± 7.8) and small (73.5 ± 10.1 and 125.0 ± 10.6) groups. However, the proportion of ROS/GSH did not differ (p > 0.05) between the general, large, and small groups. The maturation was higher (p < 0.05) in the large group (87.8 ± 3.0%) than in the small group (72.2 ± 5.8%), but both were similar (p > 0.05) to that in the general group (82.2 ± 2.5%), whereas the IVPE of the large group (57.3 ± 3.0%) was higher (p < 0.05) than those in the general (44.7 ± 4.4%) and small (34.0 ± 4.0%) groups. We report that oocytes from large follicles are more competent for IVPE, whereas higher levels of ROS and GSH appear to be correlated with oocyte competence, as long as oxidative homeostasis is retained.

Urea polyacrylamide gel electrophoresis combined with statistical methods was used to detect the addition of Ricotta to grated Parmigiano Reggiano cheese. The adulterated samples were prepared by adding grated Ricotta to grated Parmigiano Reggiano cheese in six different ratios. The logistic regression and rank correlation performed worse than the naïve Bayes classifier at identifying samples of grated Parmigiano Reggiano containing more than 20% Ricotta in terms of area under the receiver operating characteristic curve and classification accuracy. This work can be considered a pilot study to investigate the potential of machine-learning methods to predict the authenticity of Parmigiano Reggiano cheese.

This research communication depicts the quality and authenticity of grated Parmesan cheese sold in Brazil, with novel emphasis on ripening time. The sampling included all brands manufactured and packed at Brazilian dairy plants under federal inspection and sold in Londrina between June and September 2017. A total of 24 samples were analyzed (3 batches of 8 brands) for microbiological and compositional characteristics, including urea-PAGE electrophoresis for the quantitative determination of the milk proteins. About 80% of the samples were insufficiently ripened and 32% with low-fat content. Faced with these economically motivated food frauds, the authenticity of grated Parmesan in Brazil may be under threat. It is high recommended that future surveys and regulatory agencies go further than microbiological assessment, including and emphasizing the ripening time as the main parameter of grated Parmesan cheese.