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

Gaglio, Raimondo ; Todaro, Massimo ; Scatassa, Maria L. ; Franciosi, Elena ; Corona, Onofrio ; Mancuso, Isabella ; Di Gerlando, Rosalia ; Cardamone, Cinzia ; Settanni, Luca

International journal of food microbiology, 2019-10, Vol.307, p.108277-108277, Article 108277 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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  • Título:
    Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese
  • Autor: Gaglio, Raimondo ; Todaro, Massimo ; Scatassa, Maria L. ; Franciosi, Elena ; Corona, Onofrio ; Mancuso, Isabella ; Di Gerlando, Rosalia ; Cardamone, Cinzia ; Settanni, Luca
  • Assuntos: Alcohols ; Aldehydes ; Bacteria ; Cheese ; Controlled conditions ; Cooking ; Curd ; Dairy products ; Dry matter ; Esters ; Fats ; Fatty acids ; Food processing industry ; Grana type cheese ; Hard cheese ; Hygiene ; Illumina technology ; Ketones ; Lactic acid ; Lactic acid bacteria ; Microorganisms ; Milk ; Phenols ; Raw ewes' milk ; Sensory evaluation ; Starter cultures ; Surfacing ; Technology ; Typology ; Volatile compounds ; Volatile organic compounds ; Whey
  • É parte de: International journal of food microbiology, 2019-10, Vol.307, p.108277-108277, Article 108277
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: 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 investigated by plate counts from raw milk until ripened cheeses. Lactic acid bacteria (LAB) were in the range 104–105 CFU/ml before NWSC addition. After curdling, this group increased by 3 log cycles and was counted at 106 CFU/g after curd cooking. A rapid pH drop (to 6.05) was registered after almost 3 h from NWSC addition. The levels of members of the Enterobacteriaceae family were at about 103 CFU/ml in raw milk and decreased after curd cooking to 1 log cycle. A similar behavior was shown by the other undesired microbial groups and a complete disappearance of staphylococci was registered. The microbiological counts of 9-month ripened cheeses showed the dominance of LAB and undetectable levels of the undesired bacteria. MiSeq Illumina was applied to better investigate the bacterial composition of ripened cheeses and this technique evidenced that the majority of OTUs belonged to Lactobacillus and Streptococcus genera. The final cheeses were characterized by 67.65% dry matter of which 41.85% of fats and 47.02% of proteins. The main cheese fatty acids were palmitic, oleic and myristic acids and the saturated fatty acids/unsaturated fatty acids ratio was 2.17. Forty-one volatile compounds, including acids, esters, ketones, alcohols, aldehydes, phenols and one terpene were emitted from the cheese. Sensory evaluation showed a general appreciation for the new cheese product by judges. •A new raw ewes' milk cheese was produced and the production described.•Curd cooking determined a strong decrease of all undesired microorganisms.•Lactobacillus paracasei and Lactobacillus fermentum dominated ripened cheeses.•Illumina identified Lactobacillus and Streptococcus as dominant LAB.•Volatile organic compounds were at different levels among weeks.•Sensory analysis showed Gran Ovino cheese was well appreciated by judges.
  • Editor: Netherlands: Elsevier B.V
  • Idioma: Inglês
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