Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk

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

doi:10.1016/j.idairyj.2018.08.011

Cited by 36 publications

(72 citation statements)

References 19 publications

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“…The type and amount of chymosin and all the subsequent milk curdling and curd cutting, cooking, pressing and draining operations were as described by Pappa et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…All the subsequent dry salting and maturation operations of the cheese moulds were described and analysed previously (Pappa et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…All Kashkaval cheeses were in compliance with the current microbiological safety criteria in Regulation (EC) 1441/2007 after maturation; however, a potential health risk was that staphylococci in the fresh raw milk cheeses after kneading were numerous (4.6 ± 0.6 log cfu/g), with 10–15% of them showing latex agglutination activity (Pappa et al . ). Regulatory criteria specify that coagulase‐positive staphylococci (inclusive of S. aureus ) should not exceed 5 log cfu/g in raw milk cheeses; their counts must be determined when they are expected to be the highest, depending on the cheese type, rather than upon production release because staphylococcal populations sufficient to produce enterotoxins (SEs) may be reached during the initial bacterial growth phase in milk or curd even though counts may decrease to safe levels during maturation (EC ; Samelis et al .…”

Section: Introductionmentioning

confidence: 97%

“…Indeed, total staphylococci decreased below 4 log units in raw milk Kashkaval cheeses during maturation (Pappa et al . ). However, neither the actual reductions of coagulase‐positive staphylococci caused by Pasta Filata nor their initial counts in the raw or pasteurised milk curds before and after acidification were evaluated by Pappa et al .…”

Section: Introductionmentioning

confidence: 97%

“…Therefore, this study was conducted in direct correspondence with the cheese maturation trials analysed by Pappa et al . () in order to determine the specific detrimental effects of heat stretching the fresh acidified cheese curd, with or without a previous open‐batch pasteurisation of the raw milk, on the microbiological quality and safety of traditional Kashkaval of Pindos cheeses after their artisanal Pasta Filata processing and before their formulation, salting, maturation and storage.…”

Section: Introductionmentioning

confidence: 99%

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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

Samelis

Kakouri

Kondyli

et al. 2019

Int J of Dairy Tech

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An empirical ‘Pasta Filata’ process used for traditional Kashkaval cheese manufacture from raw ewes’ milk improved the hygiene of fresh curd. Coagulase‐positive (RPF+) staphylococci and coliforms declined by 2.4 and 4.5 log units, respectively, and Listeria contamination was minimised. Before Pasta Filata, RPF+ staphylococci exceeded the 5‐log threshold level specified in EC Regulation 1441/2007 in raw milk curds despite the prevalence of indigenous mesophilic lactic acid bacteria. Pasta Filata favoured enterococci in raw milk curds. Pasteurisation enhanced prevalence of Streptococcus thermophilus and Lactococcus lactis starters and microbial quality and safety of pasteurised milk curds before and particularly after Pasta Filata.

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“…The type and amount of chymosin and all the subsequent milk curdling and curd cutting, cooking, pressing and draining operations were as described by Pappa et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…All the subsequent dry salting and maturation operations of the cheese moulds were described and analysed previously (Pappa et al . ).…”

Section: Methodsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Kakouri

Kondyli

et al. 2019

Int J of Dairy Tech

Self Cite

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Sensory Profiles of Middle Eastern and Related Cheeses

Özer¹,

Budak²,

Ghoddusi³

2023

Sensory Profiling of Dairy Products

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Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

et al. 2019

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Serra da Estrela is a Portuguese traditional cheese produced with raw ewe's milk from "Churra Mondegueira" and "Bordaleira" autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses' origin (models based on 10-12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71-88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese's genuineness, enhancing the consumers' confidence when purchasing this high-value cheese.

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Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk

Cited by 36 publications

References 19 publications

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

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

Sensory Profiles of Middle Eastern and Related Cheeses

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

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