Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese

Todaro, Massimo; Palmeri, Marisa; Settanni, Luca; Scatassa, Maria Luisa; Mazza, Francesca; Bonanno, Adriana; Grigoli, Antonino Di

doi:10.1016/j.fpsl.2017.01.005

Cited by 26 publications

(33 citation statements)

References 27 publications

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“…Water activity and pH are the most important factors that affect cheese stability (Todaro et al . ). The average composition of bryndza cheese is 50% water, 25% fat, 20% proteins and 3% inorganic salts (Keresteš and Selecký ) and at least 48% fat and active acidity 4.9–5.2 pH in dry matter (Keresteš et al .…”

Section: Resultsmentioning

confidence: 97%

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The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

Semjon

Reitznerová

Poláková

et al. 2018

Int J of Dairy Tech

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Bryndza is a natural, white, mature and spreadable kind of cheese, and since 2008, it has been manufactured in specified mountainous areas of the Slovak Republic with Protected Geographical Indication. The aim of this work was to provide useful information about the microbial, physico‐chemical and sensory characteristics of bryndza, taking into consideration the variabilities related to the traditional methods of production technology of three bryndza cheese varieties. Statistically significant differences were observed in bryndza cheese production methods in chemical parameters of NaCl and malondialdehyde content (P < 0.05) and in the microbial presence of Enterococcus spp. (P < 0.001) and Staphylococcus spp. (P < 0.01).

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Section: Resultsmentioning

confidence: 97%

“…The variation of pH values was very small. Water activity and pH are the most important factors that affect cheese stability (Todaro et al 2017).…”

Section: Physico-chemical Analysismentioning

confidence: 99%

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

Semjon

Reitznerová

Poláková

et al. 2018

Int J of Dairy Tech

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“…In addition, approximately, 41% of the Chigee samples (25 samples) identified to contain coliforms were able to ferment lactose. Coliforms carried out fermentation that resulted in deterioration of milk products (Todaro et al, ). Nevertheless, we did not detect coliforms in the Chigee with high acidity (≥178°T) (Figure c).…”

Section: Resultsmentioning

confidence: 99%

Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China

Guo¹,

Xu²,

Li³

et al. 2019

Food Science & Nutrition

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Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future.

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“…During cheese storage, the pH level (Table S3) is the result of two opposing processes: (a) development of acidity mainly due to the lactic acid production through the fermentation of lactose by the cheese microbial population and free fatty acids (FFAs) formation due to fat lipolysis and (b) the breakdown of the protein network under the action of proteolytic enzymes and catabolism of lactic acid which generates ammonia with alkaline character; moreover, the use of lactic acid by the yeasts as carbon source lowers the acidity. Due to the alternative predominance of the two processes in the IT, RO, and SLO packages, the pH profiles contain both ascending and descending branches.…”

Section: Resultsmentioning

confidence: 99%

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

et al. 2019

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Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package.

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Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese

Cited by 26 publications

References 27 publications

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

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