Search results for " Cheese"

Il caglio in pasta utilizzato per la produzione di formaggi tradizionali siciliani: indagine microbiologica

2014

Comparing quality characteristics of “Caciocavallo Palermitano” cheese from traditional and intensive production systems

2009

The “Caciocavallo Palermitano” is a typical stretched curd (pasta filata) cheese, made mainly in the Palermo area, in the Western Sicily, from cow milk. The aim of this investigation was to verify the influence of the on-farm production system (traditional vs. intensive) on some qualitative characteristics of “Caciocavallo Palermitano” cheese, with particular regard to fatty acid (FA) profile. On June 2008, 1-month aged cheeses were sampled from 6 traditional farms (TRD) and 5 intensive farms (INT). In TRD farms, local cow breeds (Cinisara, Modicana or Siciliana) were fed pasture-based diet and cheeses were manufactured using artisanal wood tools by following the traditional technique. The …

Vastedda della valle del Belìce cheese: production and microbiological investigation

2007

Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

2008

A total of 468 lactic acid bacteria (LAB) isolates from the interior of six traditional Pecorino Siciliano cheeses during ripening (1, 30 and 90 days) were characterized genotypically in order to assess the biodiversity within this wild microbial population. Two DNA-based technique, PCR and PFGE were used for genetic typing of isolates. Of the 468 isolates, species-specific PCR analysis showed that 79, 58, 2, 9 and 4 isolates reacted with primers for Lactobacillus paracasei, Lb. plantarum, Lb. pentosus, Lb. rhamnosus and Lb. curvatus, respectively and no isolates reacted with the Lb. casei primers. Genus-specific PCR analysis showed that 59 isolates reacted positively with the lactococcal p…

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

2020

Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …

Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese

2019

Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

2014

article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus .L AB werefirst inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteu…

Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese

2013

Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed to characterise the autochthonous lactic acid bacteria (LAB) population in “Vastedda della valle del Belice” cheeses, which have a protected designation of origin (PDO) status, in order to develop an ad hoc starter culture to be used in its future production. Winter and spring productions were analysed to ensure isolation of specific LAB that had adapted to perform fermentation at low temperatures. Plate counts revealed total microbial numbers…

Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect

2001

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect d…

Reducing salt and fat while maintaining taste: An approach on a model food system

2013

Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…