Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

Samelis, John; Kakouri, Athanasia; Kondyli, Efthymia; Pappa, Eleni C.

doi:10.1111/1471-0307.12601

Cited by 11 publications

(13 citation statements)

References 23 publications

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“…Total staphylococcal colonies, Enterobacteriaceae, coliforms and yeasts-moulds of kashkaval of Pindos cheese were at low levels at all sampling dates (data not shown). The use of pasteurized milk and the heat treatment of the curd during texturizing possibly had a preservative effect on kashkaval of Pindos cheese, which is in agreement with the results of Pappa et al [ 3 ] and Samelis et al [ 4 ].…”

Section: Resultssupporting

confidence: 92%

“…In previous studies, the seasonal (usually during summer, at the end of the lactation period) manufacturing process of kashkaval of Pindos and Urda farmhouse cheeses made in small artisanal units using traditional technology and simple processing equipment in the mountains was described [ 3 , 4 , 5 ]. The present work was conducted to complement the previous studies.…”

Section: Introductionmentioning

confidence: 99%

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Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Pappa¹,

Kondyli²,

Bosnea³

et al. 2020

Foods

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Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Pappa¹,

Kondyli²,

Bosnea³

et al. 2020

Foods

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“…In this regard, Staphylococcal food poisoning is the result of consuming foods containing sufficient amounts of its enterotoxins, with food borne outbreaks of S. aureus intoxication's been associated with the consumption of contaminated milk and dairy products in many countries ( (Saka & Terzi Gulel, 2018). In addition, microbiological analysis of raw milk cheese revealed varying degrees of quality and safety, with Staphylococcus aureus considered a potential food enterotoxin-producing species (Samelis et al, 2019). Also, it has been shown that coagulase negative staphylococcus (CNS) may be involved in food poisoning because they can also carry enterotoxin encoding genes (se genes) in their genomes that they are thermoresistant (Samelis et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, microbiological analysis of raw milk cheese revealed varying degrees of quality and safety, with Staphylococcus aureus considered a potential food enterotoxin-producing species (Samelis et al, 2019). Also, it has been shown that coagulase negative staphylococcus (CNS) may be involved in food poisoning because they can also carry enterotoxin encoding genes (se genes) in their genomes that they are thermoresistant (Samelis et al, 2019). The Staphylococcus spp enterotoxin (SE) genes are encoded in mobile genetic elements, such as plasmids, prophages, and pathogenic islands that are able to be transmitted though S. aureus strains even during food processing (Cardoso & Marin, 2017).…”

Section: Introductionmentioning

confidence: 99%

Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

et al. 2021

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The consumption of raw milk cheese has been growing worldwide with S. aureus and E. coli been the leading agents in food poisoning. The present work aims to evaluate the microbiological quality of raw milk cheeses commercialized in Brazil, regarding microbiology safety and enterotoxin gene presence. Forty-three raw milk cheeses samples from five different suppliers were analyzed. Counting and identification of S. aureus, E. coli and Salmonella spp were performed according to BAM from the FDA. Further S. aureus identification was performed by the cydB and Salmonella spp by the invA gene. S. aureus toxin genes (sea, seb, sec, see, ses, seh and sei) and E. coli gene LT, STa, Stb, stx1, stx2, eae, rmpA, wabG, mrkD, kfu, mcgA, fimH and uge were analysed. From the 43 samples analyzed, 18 presented S. aureus with two isolates positive for the tst gene, two for the sec gene, two for the seh gene and four for the sei gene. Thirty-five E. coli and seven. Salmonella spp isolates were obtained. E. coli isolates harbored sta and stx2 genes. The results revealed that raw milk cheeses sold can cause harm consumer's health and highlights the importance of adoption good hygienic-sanitary practices and consumers awareness.

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“…The traditional cheese-making technology of Kashkaval cheese has been recorded since the beginning of the previous century (Dimitriadis, 1900;Liambeis, 1900;Polychroniadis, 1912) and the biochemical characteristics of the artisanal cheese have been studied before (Pappa et al, 2019;Samelis et al, 2019). The aim of the present work was a) to study the effect of the salting methods that are commonly used in its manufacture by the different cheese-makers and b) to provide some historical data regarding the Kashkaval of Pindos cheese.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

Pappa¹,

Kondyli²,

Bosnea³

et al. 2020

JFR

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Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.

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Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

Cited by 11 publications

References 23 publications

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

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