Search results for "Cheese ripening"
showing 10 items of 19 documents
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production
2018
ABSTRACT The main hypothesis of this work was that Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and nonstarter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out with deproteinized whey to evaluate LAB biofilm formation on different woods derived from tree species grown in Sicily. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and compositions for the neoformed biofilms. The specific investigation of Salmonella spp.…
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
2022
The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigat…
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…
Determination of cow's milk and ripening time in nonbovine cheese by capillary electrophoresis of the ethanol-water protein fraction
2000
A novel method is reported for analyzing adulteration of goat and ewe cheeses with cow's milk: capillary zone electrophoresis (CZE) in isoelectric, acidic buffers (50 mM imino diacetic acid, IDA, pH = pI 2.3). The cheese samples were extracted with a 20:80 v/v ethanol-water mixture in presence of 3 M urea and 1% beta-mercaptoethanol for 1 h. After centrifugation and lipid extraction, the samples were dissolved in 50 mM IDA, 6 M urea and 0.5% hydroxyethyl cellulose and analyzed by CZE at 700 V/cm. A total of 18 characteristic peaks were resolved among the three types of cheeses and 18 variables were defined as their respective areas. There was excellent similarity among the electrophoretic p…
An overview of the microbiological characteristics of the wooden shelves used in cheese ripening
2022
Cheese ripening is a complex phenomenon affected by several factors. Among these, the influence of the wooden shelves used for aging traditional cheeses is underrated. The surfaces of the wooden boards are in contact with cheese rind for the entire ripening period and develop a microbial community. The aims of this review article is to provide an overview on the microbiological approaches applied to study the biofilms associated to the wooden tools used for dairy productions and to summarize the studies specifically performed on the wooden shelves used to ripen traditional cheeses. A critical discussion is focused on the hygienic aspects and the safety of these systems applied in cheese pro…
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening
2015
Abstract The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in traditional and standard conditions. Chemical and physical traits of cheeses were affected by the farming system and the cheese making technology, and changed during ripening. Content in NaCl and N soluble was lower, and paste consistency higher in cheese from the extensive farm and traditional technology, whereas ripening increased the N soluble and the paste yellow and co…
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening
2008
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…
PREDICTION OF INSTRUMENTAL AND SENSORY TEXTURAL CHARACTERISTICS OF MAHON CHEESE FROM ULTRASONIC MEASUREMENTS
2000
Ultrasonic velocity was related to sensory and instrumental texture measurements. A semi-logarithmic model (Weber-Fechner) was used to relate the sensory and instrumental texture measurements. The ultrasonic velocity ranged from 1650 to 1723 m/s for the softest and hardest cheese, respectively. As expected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus (r 2 =0.93) and the slope in puncture (r 2 =0.85) were the most closely related parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity and instrumental texture, …
Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese
2011
The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
2020
Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…