The Most Traditional and Popular Italian Cheeses

Gobbetti, Marco; Neviani, Erasmo; Fox, Patrick F.

doi:10.1007/978-3-319-89854-4_6

Cited by 6 publications

(6 citation statements)

References 52 publications

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“…This was partly confirmed by the concomitant finding in the same culture of different L. helveticus sub-populations of both phage-sensitive and phage-resistant strains, these latter rapidly becoming dominant over the whole population and, in turn, being inhibited by the respective phages according to the well-known kill-the-winner concept [24]. This co-evolutionary mechanism between host and parasite spontaneously perpetuates over time, activating a sort of rotation between strains similar to that applied by the industry to defined starters, which preserves the overall technological performance of the cultures [1,2,17,25].…”

Section: The 'Sieroinnesto Naturale' (Sn)mentioning

confidence: 99%

“…raffinolactis [31]. The dominance of the above LAB species within the core microbiota largely reflects that of the SNs used in the production of GP and, to a lesser extent, that of the NSLAB species typically found in long-ripened cheeses [1]. Notably, in cheeses produced in different geographical locations and ripening times, the composition of the core microbiota appears quite stable over time, despite the selective action of the lysozyme (admitted as an anticlostridial agent in GP cheeses) and the application of very different methods of sampling, microbial identification (culture dependent or DNA/RNAbased), and quantification.…”

Section: Core and Pan Microbiotamentioning

confidence: 99%

“…Moreover, the microbiota plays an invaluable role in the transformation and ripening of cheeses. The microorganisms present in milk, together with those added with the starter and the environmental contaminants represent, with different dynamics and relationships, the engine of the biochemical transformations that define the quality of the products [1,2]. Grana Padano (GP), the most commercialized and appreciated PDO cheese in the world, is not an exception to this pattern.…”

Section: Introductionmentioning

confidence: 99%

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The Microbiota of Grana Padano Cheese. A Review

Giraffa

2021

Foods

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Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.

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Section: The 'Sieroinnesto Naturale' (Sn)mentioning

confidence: 99%

Section: Core and Pan Microbiotamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Microbiota of Grana Padano Cheese. A Review

Giraffa

2021

Foods

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“…The sieroinnesto, which is one of the typical elements of Grana Padano, is prepared by backslopping, i.e., using part of the drained whey from the previous day's cheese making, which is left for 18-24 h at 42-45 • C until a final acidity of approx. 60 • SH/100 (pH 3.3-3.6) is reached [2,11,12]. On the other hand, GP is also one of the most imitated and counterfeited cheeses.…”

Section: Introductionmentioning

confidence: 99%

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences

Zago

Rossetti

Bardelli

et al. 2021

Foods

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The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in distinguishing Grana Padano (GP) cheese from generical hard cheeses (HC), the microbial structure of 119 GP cheese samples was studied by DNA metabarcoding and DNA metafingerprinting and compared with 49 samples of generical hard cheeses taken from retail. DNA metabarcoding highlighted the presence, as dominant taxa, of Lacticaseibacillus rhamnosus, Lactobacillus helveticus, Streptococcus thermophilus, Limosilactobacillus fermentum, Lactobacillus delbrueckii, Lactobacillus spp., and Lactococcus spp. in both GP cheese and HC. Differential multivariate statistical analysis of metataxonomic and metafingerprinting data highlighted significant differences in the Shannon index, bacterial composition, and species abundance within both dominant and subdominant taxa between the two cheese groups. A supervised Neural Network (NN) classification tool, trained by metagenotypic data, was implemented, allowing to correctly classify GP cheese and HC samples. Further implementation and validation to increase the robustness and improve the predictive capacity of the NN classifier will be needed. Nonetheless, the proposed tool opens interesting perspectives in helping protection and valorization of GP and other PDO cheeses.

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“…It can be eaten fresh, in which case it is called “primosale”, or it is left to mature for about fifteen days. In the Marche region, on the other hand, the Protected Designation of Origin “Casciotta d’Urbino” is made from 70% sheep’s milk and 30% cow’s milk; it has a sweet, slightly acidic milk taste, and its texture is soft and crumbly [ 4 ]. Caciotta made from goat’s milk is produced in both Campania and Sicily and has a very strong flavor due to the goat’s milk, giving it notes of wild plants.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

Cosentino

Paolino

Rubino

et al. 2022

Animals

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This study investigated the effects of adding donkey milk in cheesemaking on the acceptability of a Caciotta cow cheese after 10 and 45 days of ripening. The cheeses produced were: a control cheese with cow’s milk only and experimental cheese with the addition of 5% donkey’s milk. The acceptability of Caciotta was determined by the judgement of 80 habitual cheese consumers. The acceptability of the Caciotta cheese was significantly influenced by the addition of donkey milk, with the exception of the texture parameter. At a ripening time of 10 days, the control cheese scored significantly higher than the experimental cheese for aroma, flavor and overall liking; conversely, at the longest time, the experimental cheese had significantly higher scores for color, aroma, flavor, and overall liking. Our results confirm that the use of donkey milk in cheesemaking can improve cheese acceptability. In addition, the known benefits of using donkey milk in cheesemaking, such as the reduction of blowing defects and the probiotic properties, could increase interest in innovative products among both processors and consumers. Processors could reduce, if not eliminate, the use of additives in cheesemaking, while cheese could also appeal to consumers of probiotic and fermented products.

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The Most Traditional and Popular Italian Cheeses

Cited by 6 publications

References 52 publications

The Microbiota of Grana Padano Cheese. A Review

The Microbiota of Grana Padano Cheese. A Review

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

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