Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

Cagno, Raffaella Di; Banks, J. M.; Sheehan, Liz; Fox, Patrick F.; Brechany, Elizabeth Y.; Corsetti, Aldo; Gobbetti, Marco

doi:10.1016/s0958-6946(03)00145-6

Cited by 121 publications

(124 citation statements)

References 29 publications

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“…Our data almost agreed with those observed for different ripened raw ewes' milk cheeses analysed approximately at the same period of ageing [39], even though higher levels were reported for Pecorino Siciliano cheese investigated at 3-month ripening [48]. Enterococci have also been detected at higher levels than ours at 12-month ripening for some Pecorino-type cheeses [14].…”

Section: Discussionsupporting

confidence: 91%

“…Except streptococci, all LAB found in this study are generally reported to be associated with Italian raw ewes' milk cheeses [8,14,39,49].…”

Section: Discussionmentioning

confidence: 51%

“…In these conditions, the microbiology of aged raw milk cheeses is typically represented by non-starter LAB (NSLAB) [43]. Several studies have been forwarded to the description of NSLAB communities in Italian raw milk ewes' cheeses [12,14,41,49]. However, some other microbial groups, such as Enterobacteriaceae, have been reported in different Mediterranean cheeses made from ewes' raw milk and subjected to a short time of ripening, [23,36].…”

Section: Introductionmentioning

confidence: 99%

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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

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The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1-4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The resistance at 30% of strain was influenced by cheese size, with 6 kg cheeses showing higher resistances than 12 kg cheeses. All cheeses were dominated by coccus LAB, but pseudomonads and Enterobacteriaceae showed comparable levels of about 10 5 cfu/g. Significant microbiological differences were evidenced only for enterococci and yeasts concerning the final cheese size. Thirteen species of LAB, belonging to five genera (Enterococcus, Lactobacillus, Lactococcus, Pediococcus and Streptococcus), were identified, but several spoilage/ pathogenic species were also identified, especially Pseudomonas putida, Citrobacter freundii and Stenotrophomonas maltophilia. LAB isolates were preliminary evaluated for their physiological characteristics in view of developing autochthonous starters to improve the microbiological quality of PDO Pecorino Siciliano cheese.

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Section: Discussionsupporting

confidence: 91%

“…Except streptococci, all LAB found in this study are generally reported to be associated with Italian raw ewes' milk cheeses [8,14,39,49].…”

Section: Discussionmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

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“…The free fatty acid profile in Vastedda cheese samples resulted similar to that reported for other Italian cheeses manufactured with lamb rennet paste both from ewes' (Di Cagno et al, 2003) and from cows' milk (Ziino et al, 2005), such as Pecorino Romano, Fiore sardo, and Provola dei Nebrodi. Similar free fatty acid profile in ewes' and cows' milk cheeses manufactured with lamb rennet paste should be expected because, despite the different concentration of esterified forms of octanoic and decanoic acids in bovine and ovine milk fat, it was demonstrated (Ha & Lindsay, 1993) that the amount of free octanoic and decanoic acids released by pregastric lipases activity from bovine and ovine milk fat did not show any significant difference.…”

Section: Resultssupporting

confidence: 79%

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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The analysis of the volatile constituents of ''Vastedda della valle del Belı`ce'', a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7-1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability.Keywords: Vastedda della valle del Belı`ce cheese; volatiles; free fatty acids; quantitative results; SPME; GC-MS El ana´lisis de los constituyentes vola´tiles de 'Vastedda della valle del Belı`ce', un queso de pasta hilada (pasta filata) tı´pica siciliana, fue llevado a cabo usando Microextraccio´n en Fase So´lida y Cromatografı´a de Gases/Espectrometrı´a de Masa de Alta Resolucio´n. El objetivo de la investigacio´n fue verificar si la fraccio´n vola´til, determinante para el sabor del queso, difiere entre productores y/o temporadas de produccio´n. Las muestras fueron proporcionadas por cuatro productores del a´rea de la Denominacio´n de Origen Protegida (DOP) durante dos temporadas de produccio´n diferentes. Se identificaron un total de cuarenta y dos componentes vola´tiles: los principales componentes encontrados fueron a´cido butanoico, hexanoico, octanoico y decanoico. Los a´cidos grasos libres fueron cuantificados usando el me´todo de adicio´n esta´ndar, su concentracio´n se encontro´en el intervalo de 1273, 7-1918,0 mg/kg. El ana´lisis de varianza y un a aproximacio´n multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes vola´tiles identificados; la elaboracio´n artesanal de queso, la utilizacio´n de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

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“…One of the principal aims of the PDO Regulatory Boards is to characterise the typical flavour of their cheeses in order to offer consumers a unique product which can be clearly differentiated from other cheese varieties. During the last few years, it has been suggested that the volatile composition and flavour sensory properties can be used to discriminate between different cheese varieties [4,12,13,29]. Cheeses may contain many volatile compounds such as acids, alcohols, carbonyl compounds, esters, lactones, furans, nitrogen-containing compounds, sulphur and phenolic compounds, hydrocarbons and terpenes, which differ quantitatively from one variety to another [11].…”

Section: Introductionmentioning

confidence: 99%

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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-Different dynamic headspace (DHS) methods used for determination of volatile compounds in cheeses were compared. Three different laboratories using gas chromatography coupled to mass spectrometry carried out the analyses of volatile compounds of Spanish Protected Designation of Origin ewe's raw milk cheeses. One laboratory used "purge and trap" (P&T) with thermal desorption of the trap by ultrafast microwave heating (MWH) and the other two laboratories used P&T with thermal desorption of the trap by resistive heating (RH). Each method detected around 78-85 different individual compounds which belonged to different chemical groups, namely, acids, alcohols, ketones, esters, aldehydes, sulphur compounds, hydrocarbons and terpenes. Using the P&T-MHW method, larger percentages of acids and aldehydes in the cheeses were found compared with the P&T-RH methods, whereas the contrary occurred for the percentages of alcohols and ketones. Differences in the percentages of some volatile compounds such as ketones, alcohols and acids between the laboratories using P&T-RH under different analytical conditions were also recorded. The results pointed out differences in the selectivity for the extraction of various volatile compounds from cheese samples according to the DHS methods used, particularly when using tenax or graphitised carbon as trap absorbents. In spite of these differences, both P&T-MWH and P&T-RH methods were equally satisfactory for the comparison of the different cheese varieties. However, each of the DHS methods was more suitable for the characterisation of the volatile compounds of a particular cheese type. De plus, des différences dans les pourcentages de certains composés volatils, tels que cétones, alcools et acides ont également été observées entre les laboratoires utilisant le système de P&T-CR dans des conditions différentes. Les résultats soulignent des différences en termes de sélectivité d'extraction des volatils à partir des échantillons de fromage selon la technique d'extraction employée, et en particulier selon la nature de l'absorbant du piège (tenax ou charbon). Malgré ces différences, les deux méthodes P&T-CMO et P&T-CR se sont révélées également satisfaisantes pour comparer différentes variétés de fromages. Cependant, chacune des méthodes d'extraction était plus appropriée pour caractériser les composés volatils pour un type de fromage en particulier.fromage / composé volatil / espace de tête dynamique / étude inter-laboratoire

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Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

Cited by 121 publications

References 29 publications

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

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