Technological challenges in the production of a probiotic pasta filata soft cheese

Cuffia, Facundo; George, Guillermo; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, C. A.; Burns, Patricia

doi:10.1016/j.lwt.2017.03.039

Cited by 34 publications

(28 citation statements)

References 26 publications

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“…In our study, LAB-enriched pasta-filata cheeses received a better score for aroma intensity compared to the CC group. In contrast, some studies have concluded that scores for aroma intensity of pasta-filata cheese increased with adjunct culture (Minervini et al, 2012;Cuffia et al, 2017Cuffia et al, , 2019Reale et al, 2019). Some of the aroma and taste descriptors described in our study are consistent with results obtained in previous artisanal pasta-filata cheese studies.…”

Section: Discussionsupporting

confidence: 90%

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

et al. 2020

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In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.

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Section: Discussionsupporting

confidence: 90%

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

et al. 2020

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“…Among the four types of cheese, the moisture content of the control cheese was the lowest (26.55%), whereas those in PkC were the highest (29.48%). The observed moisture contents were consistent with the characteristics of Kazak cheese as a hard cheese, which is different from that of other cheeses ( Cichosz et al, 2014 ; Cuffia et al, 2017 ). Salt acts as a preservative in cheese, inhibiting the growth of spoilage microorganisms and contributing to the flavor of the cheese ( Guinee, 2004 ).…”

Section: Resultssupporting

confidence: 59%

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Xiao

Chen

et al. 2020

Front. Microbiol.

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To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.

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“…Whey is one of the by-products derived from the production of cheeses which is discarded to the rivers causing a negative impact (Rebollar-Rebollar et al, 2011;Leizaola, 2011) to the environment. The use of fermented whey with cultures (Lactococcus lactis and Lactococcus cremoris) can contribute to produce ripened cheeses at a lower cost and sensory characteristics appealing to consumers (Cuffia et al, 2017). However, in order to understand the impact of using fermented whey in the manufacture of ripened cheeses, is it required to study the following aspects: 1) sensory characterization; 2) sensory behavior in real time of consumption and 3) consumer preference.…”

Section: Impact Of Fermented Whey Addition On Resulting Sensory Charamentioning

confidence: 99%

Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

Ramos-Gabriel¹,

Herrera‐Corredor

Alvarado³

et al. 2019

Emir J Food Agric

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The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

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Technological challenges in the production of a probiotic pasta filata soft cheese

Cited by 34 publications

References 26 publications

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

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