Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

Busetta, Gabriele; Garofalo, Giuliana; Barbera, Marcella; Trana, Adriana Carmen Di; Claps, Salvatore; Lovallo, Carmela; Franciosi, Elena; Gaglio, Raimondo; Settanni, Luca

doi:10.1016/j.foodres.2023.112926

Cited by 12 publications

(9 citation statements)

References 83 publications

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“…Sensory properties, such as the appearance, odor, flavor, taste, and texture of foods detectable by human senses, are particularly important to characterize the peculiarities of typical products. Recent studies stated that the traditional Caciocavallo Podolico cheese-making protocol is the strategy to harmonize the microbial evolution and to almost constantly maintain the final characteristics of this cheese [60]. In addition, consumer perception of products deriving from traditional pasture-based farming, such as the Podolian system, tends to be more positive compared with products obtained from intensive farming practices [61].…”

Section: Discussionmentioning

confidence: 99%

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Sabia,

Braghieri,

Pacelli

et al. 2023

Agriculture

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Ecosystem services (ESs) are gaining increasing interest among researchers, local communities, and policymakers. The farming of Podolian cattle in the remote and marginal areas of southern Italy plays an important socio-economic role. This study aimed to assess the perception of ESs provided by Podolian cattle farming in the Basilicata region among the local actors and stakeholders. Using a questionnaire administered to 198 respondents, the level of agreement and disagreement was assessed on a 1–5 scale for the four main ESs: cultural, regulating, supporting, and provisioning. On average, the perception of ESs related to Podolian cattle farming was positive. However, the role of promoting tourism in the region was somewhat controversial, and the results in terms of regulation were divisive. The perception of provisioning services had a highly positive result. Further research is needed to better understand the role of Podolian cattle farming in the Basilicata region, providing more explicit guidance for local communities and policymakers.

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Section: Discussionmentioning

confidence: 99%

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Sabia,

Braghieri,

Pacelli

et al. 2023

Agriculture

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“…Adding salt can reduce the taste of too sour and create a savoury taste typical of cheese. The savoury taste was obtained by adding table salt to each treatment [34].…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

I Ketut Budaraga,

Rera Aga Salihat,

Eddwina Aidila Fitria

2023

Potr. S. J. F. Sci.

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Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of Wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with taste value (6.16 ±0.94%), aroma value (6.16 ±0.94%), texture value (5.24 ±1.20%), colour value (5.32 ± 0.85%), and acceptability value (5.72 ±0.51). SKA3 treatment was also the most preferred on the physicochemical properties of yield (26.43 ±1.13%), moisture (62.21 ±0.20%), ash (1.70 ±0.03%), protein (16.36 ±0.25%), fat (18.28 ±0.19%), pH (3.66 ±0.02), vitamin C (224.36 ±0.01 mg/kg), antioxidant activity (69.44 ±1.60%) and salt (50.33 ±0.58 ppm).

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“…However, next‐generation amplicon sequencing offers advantages such as greater sampling depth, less manual processing and more representative and reproducible results (Catozzi et al ., 2020; Spreckels et al ., 2023). Therefore, the aim of this current study is to analyse the bacterial composition of carbonated raw milk during cold storage using Illumina sequencing of the 16S rRNA gene amplicon (García‐González et al ., 2022; Baptista & Domingues, 2023; Busetta et al ., 2023). The findings of this study will contribute to the existing literature on CO 2 handling in dairy products and provide valuable insights into the potential of incorporating carbon dioxide treatment in raw milk processing.…”

Section: Introductionmentioning

confidence: 99%

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

Huang,

Yao,

Feng

et al. 2024

Int J of Food Sci Tech

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SummaryCarbon dioxide (CO2) has the potential to extend the storage time of raw milk, but its industrial application in this regard has not been thoroughly explored. This study aimed to investigate the microflora of CO2‐treated and untreated raw milk from South China using Illumina sequencing. The sequencing results confirmed the presence of Delftia, Pseudomonas and Serratia as the main spoilage species in raw cow milk from South China. However, CO2 treatment was found to selectively inhibit the growth of these spoilage bacteria. Principal coordinate analysis revealed differences in the microbiota structures of samples collected from the Fuyi and Guanyuan sites. Additionally, a total of 119 and 120 bacterial species were identified in the Fuyi and Guanyuan samples, respectively. The spoilage of raw milk from the Fuyi and Guanyuan was delayed by 7 and 19 days, respectively, with the application of CO2 treatment. Conversely, the samples without CO2 treatment were found to be contaminated with Pseudomonas fluorescens and Serratia. Moreover, the CO2‐treated samples from the Fuyi and Guanyuan ranches exhibited a different composition of spoilage bacteria, with a significant increase in the number of lactic acid bacteria (LAB) compared to the control samples. This study suggests that LAB have a remarkable tolerance to CO2, which is consistent with their selection in fruit, vegetable and meat products stored in CO2‐enriched modified atmosphere packaging. The findings of this study provide a foundation for further exploration of the potential application of CO2 treatment in raw milk processing.

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Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

Cited by 12 publications

References 83 publications

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

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Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese

Cited by 12 publications

References 83 publications

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology

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Product

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The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology