Search results for "Ovine cheese"
showing 5 items of 5 documents
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese
2022
The aim of this study was to produce an ovine pressed cheese with high polyphenol content. To this purpose, fresh Primosale Pecorino cheese was soaked for seven days in Nero d’Avola wine (NDW) and was indicated as experimental cheese production (EP). The final cheese was characterized for its microbiological, chemical and sensory characteristics. Specifically, cheese making was performed with pasteurized ewes’ milk and a commercial starter culture. Control cheese production (CP) did not include the soaking phase in NDW. Plate counts confirmed the dominance of the commercial starter until 109 CFU/g in both CP and EP cheeses. The soaking in NDW increased cheese total phenolic compounds (TPC) …
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
2022
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) a…
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Indust…
2021
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized m…
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese
2023
The aim of this study was to evaluate the anti-Listeria activity of essential oils (EOs) extracted from the peel of lemons, oranges and tangerines in a fresh cheese produced with pasteurized ewe’s milk. Four cheesemaking trials were performed at the pilot plant scale level, including one control production without the addition of EOs and three experimental productions obtained by the addition of 200 μL/L of each EOs to milk. Before the addition of EOs, the milk of all trials was inoculated with 107 CFU/mL of the starter cultures (Lactococcus lactis NT1 and NT5) and 104 CFU/mL of pathogenic bacteria (Listeria monocytogenes ATCC19114). Plate counts confirmed the dominance of the starter cultu…
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
2021
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition red…