Effect of period of milk production and ripening on quality traits of Asiago cheese

Segato, Severino; Balzan, Stefania; Elia, Carla; Lignitto, Laura; A, Granata; Magro, Luciano; Contiero, Barbara; Andrighetto, Igino; Novelli, Enrico

doi:10.4081/ijas.2007.1s.469

Cited by 16 publications

(12 citation statements)

References 2 publications

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“…Unsurprisingly, neither farm nor management system affected cheese color. Previous studies reported changes in cheese instrumental color as a consequence of using fresh forage and the closely related β-carotene content [ 31 , 39 , 40 , 41 ]. However, β-carotene is not detectable in ewes’ milk due to its enzyme-catalyzed cleavage to retinal in the sheep liver [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

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Section: Resultsmentioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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“…The Asiago d'Allevo samples were manufactured with raw, partially skimmed milk in a commercial dairy plant in the case A and in an artisanal dairy plant belonging to the farm (in situ) in the cases B and C. Cheese-making procedure following the Italian official protocol included the use of starter culture (a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and rennet (see Segato et al 2007 andLignitto et al 2010 for more details). According to a 3×3 experimental design, the sampling scheme adopted considered three cheese production systems (A, B, and C) and three lengths of ripening time: 6, 12, or 18 months.…”

Section: Cheese Sampling and Cheese-making Proceduresmentioning

confidence: 99%

Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese

Lignitto¹,

Segato²,

Balzan³

et al. 2012

Dairy Sci. & Technol.

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NovelliTo cite this version: Lignitto, Segato, Balzan, Cavatorta, Oulahal, et al.. Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d'Allevo cheese.Abstract Bacteriocins produced by some strains of lactic acid bacteria or antimicrobial casein fragments can be released into the water-soluble fraction of cheeses during ripening. However, there is a lack of experimental evidence which supports the theory that these peptides can exert an effective antimicrobial effect. The aim of this study was to investigate the anti-listerial activity of such peptides in Asiago d'Allevo cheese. The water-soluble fraction of Asiago was ultrafiltrated through 10 kDa cutoff membranes before being dialyzed (100-500 Da cut-off) to remove proteins, salts, and organic acids, prior to freeze-drying. The growth of Listeria innocua LRGIA 01 and of Listeria monocytogenes strain 162 in Brain Heart Infusion (BHI) at 30°C in the presence or absence of 5 to 40 mg⋅mL −1 of cheese water-soluble extracts (WSEs) lyophilisate was monitored spectrophotometrically. WSEs lyophilisates from cheeses of different production systems (total mixed-ration-fed cows and cheese-making in a dairy plant in May; alpine-grazing cows and cheese-making in situ in July and September) and ripened for 6, 12, and 18 months were tested. A limited dosedependent inhibition of growth was observed at all the assayed concentrations. The addition of cheese WSEs lyophilisates to BHI broth inhibited the growth of <50% of L. innocua LRGIA 01 and <10% of L. monocytogenes strain 162. Antilisterial activity was only significantly affected by ripening time (it was maximal at 6 months). Quantification of peptides with a sequence similar to the antimicrobial casein fragments α S1 -CN f(1-23) (isracidin) and α S2 -CN f(183-207) in cheese WSEs suggests that their anti-listerial activity is likely also to be due to other peptides.肽对 Asiago d'Allevo 干酪中李斯特英诺克菌和李斯特单胞菌的抑制作用摘要某些乳酸菌能产生抗菌素,此外,在干酪成熟过程中会产生一些水溶性的、具有抗菌性能的酪蛋白片段。尽管理论上认为这些肽具有杀菌的作用,但还是缺少实验数据证明这种可能性。本文研究了肽对 Asiago d'Allevo 干酪中李斯特菌的抑制作用。Asiago d'Allevo 干酪的水溶性部分经过 10kDa 的膜超滤,超滤液又经过 100-500 Da 的渗透膜渗析后除去蛋白、盐和有机酸,超滤液冻干。将李斯特英诺克 LRGIA 01 和李斯特单胞菌 162 分别接种于含有 5-40 mg⋅mL -1 冻干的干酪水溶性提取物 (WSEs) 的BHI培养基中,在 30°C 下培养,并检测李斯特菌的生长情况。WSEs 冻干物分别来源于不同的原料和成熟期的 Asiago d'Allevo 干酪,原料奶的来源分别为 5月(种植牧草)、7月和9月(高山自然放牧),成熟期为 6、12、18 个月。在所有的浓度范围内,部分数据显示出剂量与抑制作用的关系。WSEs冻干物对李斯特英诺克 LRGIA 01 生长的抑制率 <50%, 对李斯特单胞菌 162 的抑制率 <10%。干酪的成熟时间(至少 6 个月)显著地影响 WSEs 冻干物对李斯特菌的抑制作用。采用与 WSEs 序列类似的并具有抗菌作用的酪蛋白片段 α S1 -CN f(1-23) (isracidin) 和 α S2 -CN f(183-207) 进行定量试验,结果证明了,WSEs 冻干物具有抑制李斯特菌的特性可能是来源于其他的肽。

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“…Cheese authentication is a hot topic of interest for producers, consumers and policy makers, with a specific focus to control the labelling claims on high-quality dairy products. Indeed, these products and the Protected Designation of Origin (PDO) ones in particular have distinctive characteristics according to their geographical production area, cows management and feeding system as well as to cheese making procedure [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

Segato

Caligiani

Contiero

et al. 2019

Animals

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Simple SummaryNowadays, alpine cheese from grazing dairy herds has a premium market value because consumers perceive its higher degree of healthiness and sustainability. The authenticity of pasture-based cheese should be safeguarded from local hay-based milk analogues. The study aimed at assessing the reliability of proton nuclear magnetic resonance (1H NMR) to discriminate pasture-based alpine Asiago PDO cheeses of different ripening time from similar hay-based samples processed in the same dairy plant. Cheeses were produced from raw milk collected from grazing or hay-fed alpine dairy herds and they were ripened for 2 (Pressato), 4 (Allevo_4), and 6 (Allevo_6) months. Samples of the cheeses were submitted to wet chemistry and nuclear magnetic resonance analysis. The outcomes of the 1H NMR spectroscopy were used in a multivariate discriminant procedure. Choline, 2,3-butanediol, lysine, and tyrosine and some residual sugar-like compounds were water-soluble biomarkers of cows’ feeding system. However, the application of 1H NMR based metabolomics was an effective fingerprinting method to correctly identify only cheese samples with the shortest ripening period. The classification of more aged cheese samples according to the cows’ feeding system was less accurate likely due to the chemical and biochemical changes induced by a prolonged maturation process.AbstractThe study was carried out in an alpine area of North-Eastern Italy to assess the reliability of proton nuclear magnetic resonance 1H NMR to fingerprint and discriminate Asiago PDO cheeses processed in the same dairy plant from upland pasture-based milk or from upland hay-based milk. Six experimental types of Asiago cheese were made from raw milk considering 2 cows’ feeding systems (pasture- vs. hay-based milk) and 3 ripening times (2 months, Pressato vs. 4 months, Allevo_4 vs. 6 months, Allevo_6). Samples (n = 55) were submitted to chemical analysis and to 1H NMR coupled with multivariate canonical discriminant analysis. Choline, 2,3-butanediol, lysine, tyrosine, and some signals of sugar-like compounds were suggested as the main water-soluble metabolites useful to discriminate cheese according to cows’ feeding system. A wider pool of polar biomarkers explained the variation due to ripening time. The validation procedure based on a predictive set suggested that 1H NMR based metabolomics was an effective fingerprinting tool to identify pasture-based cheese samples with the shortest ripening period (Pressato). The classification to the actual feeding system of more aged cheese samples was less accurate likely due to their chemical and biochemical changes induced by a prolonged maturation process.

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Effect of period of milk production and ripening on quality traits of Asiago cheese

Cited by 16 publications

References 2 publications

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese

1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses

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