Comparison of natural whey starters for Grana Padano cheese using sunray plots

Gatti, Monica; Bottari, Benedetta; Santarelli, Marcela; Neviani, Erasmo

doi:10.1007/s13213-010-0161-x

Cited by 4 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The NWS used to produce GP and PR cheeses are undefined cultures that are traditionally prepared by retaining some of the whey drained from the cheese vat at the end of cheese-making. The temperature of curd cooking, the management of the gradient temperature during whey fermentation, and the increase in acidity each lead to the selection of a characteristic microbiota mainly consisting of thermophilic, aciduric, and moderately heat-resistant LAB (Rossetti et al, 2009;Gatti et al, 2011). Changing one or more of these parameters can lead to NWS with different characteristics (Santarelli et al, 2008).…”

Section: Microbiota Of Nws An Undefined Starter Culturementioning

confidence: 99%

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

Gatti

Bottari

Lazzi

et al. 2014

Journal of Dairy Science

Self Cite

175

151

View full text Add to dashboard Cite

The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.

show abstract

Section: Microbiota Of Nws An Undefined Starter Culturementioning

confidence: 99%

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

Gatti

Bottari

Lazzi

et al. 2014

Journal of Dairy Science

Self Cite

175

151

View full text Add to dashboard Cite

show abstract

“…The whey, which is 48–52°C before drainage, is then cooled and maintained at a somewhat controlled temperature until it reaches approximately 30°SH/50 ml and a pH close to 3.5 (Santarelli et al, 2008). Temperature of curd cooking treatment, temperature and modality of whey cooling and the increase of acidity lead to the selection of a characteristic microbiota consisting of thermophilic, aciduric, and moderately heat-resistant LAB (Rossetti et al, 2009; Gatti et al, 2011). Differences in one or more of the many variable parameters can lead to different final cultures.…”

Section: Microbiota Of Pr and Gp Starting From Milk To The Ripened Cmentioning

confidence: 99%

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

Neviani¹,

Bottari²,

Lazzi³

et al. 2013

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

Microorganisms are an essential component of cheeses and play important roles during both cheese manufacture and ripening. Both starter and secondary flora modify the physical and chemical properties of cheese, contributing and reacting to changes that occur during the manufacture and ripening of cheese. As the composition of microbial population changes under the influence of continuous shifts in environmental conditions and microorganisms interactions during manufacturing and ripening, the characteristics of a given cheese depend also on microflora dynamics. The microbiota present in cheese is complex and its growth and activity represent the most important, but the least controllable steps. In the past, research in this area was dependent on classical microbiological techniques. However, culture-dependent methods are time-consuming and approaches that include a culturing step can lead to inaccuracies due to species present in low numbers or simply uncultivable. Therefore, they cannot be used as a unique tool to monitor community dynamics. For these reasons approaches to cheese microbiology had to change dramatically. To address this, in recent years the focus on the use of culture-independent methods based on the direct analysis of DNA (or RNA) has rapidly increased. Application of such techniques to the study of cheese microbiology represents a rapid, sound, reliable, and effective way for the detection and identification of the microorganisms present in dairy products, leading to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality. In this article, an overview on the recent advances in the use of molecular methods for thorough analysis of microbial communities in cheeses is given. Furthermore, applications of culture-independent approaches to study the microbiology of two important raw-milk, long-ripened cheeses such as Grana Padano and Parmigiano Reggiano, are presented.

show abstract

Sensory Profiles of Very Hard Italian Cheeses and Related Varieties

Santillo¹,

Albenzio²

2023

Sensory Profiling of Dairy Products

View full text Add to dashboard Cite

Comparison of natural whey starters for Grana Padano cheese using sunray plots

Abstract: Twenty-one natural whey starters, collected from dairy factories located in six provinces of the Grana Padano production area, were characterized.

Cited by 4 publications

References 16 publications

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

Sensory Profiles of Very Hard Italian Cheeses and Related Varieties

Contact Info

Product

Resources

About