Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality

Licitra, G.; Caccamo, M.; Valence, Florence; Lortal, Sylvie

doi:10.1002/9781119046165.ch0g

Cited by 6 publications

(7 citation statements)

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“…Inst. Laticínios Cândido Tostes, Juiz de Fora, v. 78, n. 1, p. 11-21, jan/mar, 2023 com a maior capacidade de absorção de água da madeira (LICITRA et al, 2017). DERVISOGLU; YAZICI (2001), também relataram que a perda de umidade foi significativamente maior nas amostras de queijo Kulek maturadas em recipientes de madeira quando comparadas com a de plástico (p<0,05).…”

Section: Resultsunclassified

Influência das superfícies de madeira e plástico na maturação do queijo tipo Camembert produzido com leite de cabra

Coelho Carvalho,

De Almeida Marangon,

Ferraz Martins

et al. 2023

Revista do ILCT

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A maturação de queijos é um fenômeno complexo e impactado por diversos fatores. Este estudo avaliou a influência da superfície da prateleira de maturação (madeira Pinus elliottii e polietileno) na qualidade do queijo tipo Camembert produzido com leite de cabra. Os resultados mostraram ocorrência de acidificação e redução da umidade dos produtos com 14 dias de maturação (p0,05), com consequente aumento das concentrações de proteína e gordura, além de maior da atividade proteolítica, com extensão e profundidade de proteólise (p0,05). Em relação ao impacto das diferentes superfícies, verificou-se que a madeira potencializou a perda de água durante 24 dias de maturação (p0,05), acelerou a proteólise, explicitada pelas maiores taxas de extensão (22%) e profundidade (21%) (p0,05), e tornou as superfícies dos queijos mais escuras, com uma tonalidade mais amarelo-avermelhada (p0,05). Em relação aos resultados microbiológicos, foi verificada uma redução de aproximadamente um ciclo logarítmico na contagem de mesófilos aeróbios (UFC/g), sem diferença entre as amostras maturadas nas diferentes prateleiras. Os resultados destacaram que a superfície de madeira acelerou a maturação do queijo, sem aumentar a contaminação microbiana, destacando-a como uma opção interessante para produção de queijo tipo Camembert de leite de cabra.

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Section: Resultsunclassified

Influência das superfícies de madeira e plástico na maturação do queijo tipo Camembert produzido com leite de cabra

Coelho Carvalho,

De Almeida Marangon,

Ferraz Martins

et al. 2023

Revista do ILCT

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“…Sci. 2021, 11, 8647 2 of 15 equipment [3], whose use is allowed in Europe by the commission regulation (EC) no. 2074/2005, which allows derogation from regulation EC no.…”

Section: Introductionmentioning

confidence: 99%

“…A pH value > 5.4 does not allow stretching of the curd, while at pH below 5.2 the acidified curd is too tough due to the excessive fat loss [24]. After draining, the curd for PDO Provola dei Nebrodi cheese production is traditionally left to acidify at room temperature for about 24 h on a wooden open-topped table, namely "mastredda" [3] (Figure 1). more than 5 months) and with limone verde (green lemon; ripened more than 3 months The entire production process of PDO Provola dei Nebrodi cheese is performed wit wooden equipment [3], whose use is allowed in Europe by the commission regulatio (EC) no.…”

Section: Introductionmentioning

confidence: 99%

“…A pH value > 5.4 does not allow stretching of the curd, while at pH below 5.2 the acidified curd is too tough due to th excessive fat loss [24]. After draining, the curd for PDO Provola dei Nebrodi cheese pro duction is traditionally left to acidify at room temperature for about 24 h on a woode open-topped table, namely "mastredda" [3] (Figure 1). So far, no study on the microbiological characterization of "mastredda" is available in the literature.…”

Section: Introductionmentioning

confidence: 99%

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Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

et al. 2021

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The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM) analysis and a combined culture-independent and -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina analysis identified 8 phyla, 16 classes, 25 orders, 47 families and 50 genera. Corynebacterium, Bifidobacterium and lactic acid bacteria (LAB) were detected in all samples. In particular, the LAB genera detected on all wooden tables were Lactobacillus, Streptococcus and Lactococcus. LAB dominated the surfaces of all wooden tables with levels higher than 7.0 Log CFU/cm2. In particular, the LAB found at the highest levels were mesophilic cocci. Coagulase positive staphylococci, Salmonella spp., Listeria monocytogenes and Shiga-toxigenic Escherichia coli were never detected. Twenty-seven dominating LAB strains were identified within the genera Enterococcus, Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus. This work showed that the wooden table used during the production of PDO Provola dei Nebrodi cheese is a safe system and a microbiologically active tool.

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“…The fermentation process and the ultimate quality of the cheese is affected by the microorganisms that are naturally present (Mania et al, 2018). These microorganisms come mainly from the production environment, the molding process, and the raw materials (Stellato et al, 2015;Licitra et al, 2018). In recent years, cheese-related research has focused largely on storage (Felicio et al, 2016), production processes (Blaiotta et al, 2017), and sensory properties (Koca et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions

Yang

Zhao

Hou

et al. 2020

Journal of Dairy Science

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Cheese is a fermented dairy product that is popular for its unique flavor and nutritional value. Recent studies have shown that microorganisms in cheese play an important role in the fermentation process and determine the quality of the cheese. We collected 12 cheese samples from different regions and studied the composition of their bacterial communities using PacBio small-molecule real-time sequencing (Pacific Biosciences, Menlo Park, CA). Our data revealed 144 bacterial genera (including Lactobacillus, Streptococcus, Lactococcus, and Staphylococcus) and 217 bacterial species (including Lactococcus lactis, Streptococcus thermophilus, Staphylococcus equorum, and Streptococcus uberis). We investigated the flavor quality of the cheese samples using an electronic nose system and we found differences in flavor-quality indices among samples from different regions. We found a clustering tendency based on flavor quality using principal component analysis. We found correlations between lactic acid bacteria and the flavor quality of the cheese samples. Biodegradation and metabolism of xenobiotics, and lipid-metabolismrelated pathways, were predicted to contribute to differences in cheese flavor using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). This preliminary study explored the bacterial communities in cheeses collected from different regions and their potential genome functions from the perspective of flavor quality.

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Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality

Cited by 6 publications

References 34 publications

Influência das superfícies de madeira e plástico na maturação do queijo tipo Camembert produzido com leite de cabra

Influência das superfícies de madeira e plástico na maturação do queijo tipo Camembert produzido com leite de cabra

Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions

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