Maiorchino cheese: physicochemical, hygienic and safety characteristics

Abstract

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, Staphylococcus spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of Maiorchino. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for Maiorchino flavour attributes. The characterisation of Maiorchino traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.

Nutritional characteristics and volatile components of sheep milk products during two grazing seasons

“…In our study most of the volatile acids found in the ripened cheese were fermentative. In addition the increase in acids found with ripening is in agreement with Conte et al (2015) who reported a lipolytic activity during the maturation period.…”

“…The decrease in alcohol found in the cheeses is due to the ripening, when alcohol binds fatty acids to form esters, as also reported by Conte et al (2015). Seasonal differences in the content of some alcohols have been reported in cheese especially for primary and secondary alcohols (Fernandez-Garcia et al 2004).…”

“…Hexanoic acid is also a characteristic flavour component of Grana Padano, Roncal cheese, and goat cheeses and is perceived to have a very mild or strong sharp, goat-like smell (Randazzo et al, 2008;Conte et al, 2015).…”

Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics

“…Indeed, Maiorchino (Sample 1, containing sheep milk) was more similar, in terms of Euclidean distance, to cow-derived cheeses (i.e., Ragusano DOP, Sample 5, and Tuma Persa, Sample 6) than other ewe cheeses like Pecorino Siciliano (Sample 2) and Piacentinu Ennese (Sample 3; Figure 6a). These similitudes may trace back to the use of (1) milk mixtures, as Maiorchino is produced using 80% sheep milk and either goat or cow milk, [43] (2) comparable ripening conditions and/or (3) the same rennet for the milk clotting. [44] According to tradition, milk coagulation is mediated by lamb rennet paste for Pecorino Siciliano and Piacentinu Ennese or kid rennet paste for Tuma Persa, although either one of these substances can be used in the case of the other Sicilian cheeses.…”

Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

“…(Habib el al., 2013;Conte et al, 2015). Berdasarkan persentase berat kering, kadar kalsium tertinggi adalah A1 dengan kadar sebesar 1.511,59±104,27 mg/100g, kemudian diikuti perlakuan A4 (1.446,06±115,46 mg/100g), A2…”