Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Psoni, Lefki; Tzanetakis, N.; Litopoulou-Tzanetaki, E.

doi:10.1016/j.foodcont.2005.03.001

Cited by 41 publications

(31 citation statements)

References 24 publications

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“…Thus, cheeses made from raw milk showed lower pH values (5.4), a higher TS (62.7), and fat content (34.7) than the ones made from pasteurized milk (pH 5.6; TS 59; fat content 31.8). Batzos cheeses made from raw goat's milk had a lower pH and lower moisture values than cheeses made from pasteurized milk (Psoni et al 2006).…”

Section: Physicochemical Characterizationmentioning

confidence: 88%

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Ruiz

Pérez‐Cacho

Palomares

et al. 2015

Dairy Sci. & Technol.

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In order to obtain a Protected Designation of Origin, it is necessary to characterize the food product. The objective of this work was to investigate whether there was a single Andalusian artisanal goat' milk cheese or several types, depending on the goat breed and/or the cheese-making process (milk heat treatment, rennet type or ripening time). One hundred and eight artisanal goat cheeses, representative of the whole area of Andalusia and widely distributed, have been physicochemically analyzed (pH, TS, fat/TS, and NaCl). Linear regression models were suitable for studying which factors had an independent influence on the physicochemical parameters of these cheeses, the breed and the ripening time being the most influential factors. A Kmeans cluster analysis with the principal component analysis (PCA) scores was made in order to find profiles which defined these cheeses. The first group was composed of Malagueña fresh cheeses made with pasteurized milk and microbial rennet and which had a higher pH (6.2) and lower values of TS (53.5), fat (26.1), fat/TS (49.2), and NaCl (1.5) than the second cheese group. The second profile was made up of MurcianoGranadina and multi-breed semihard and hard cheeses made with pasteurized or raw milk and animal or vegetable rennet and having lower pH values (5.4) than group 1 and higher TS (62.5), fat (34.4), fat/ TS (54.7), and NaCl (2.0) values than group 1. These results could support the Quesos de Málaga Producer's Association that is interested in applying for the Málaga fresh cheese quality certification (Protected Designation of Origin).

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Section: Physicochemical Characterizationmentioning

confidence: 88%

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Ruiz

Pérez‐Cacho

Palomares

et al. 2015

Dairy Sci. & Technol.

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“…Similar findings for LAB were found by Olarte et al (2000) in Cameros cheese made from pasteurized milk. This was especially noticeable in the HS batches of cheeses and can be attributed to the inhibition of these bacteria as a consequence of (1) lactococci not being as well adapted to the cheese environment as the indigenous LAB from raw milk (Psoni et al 2006) and (2) the increase of the TA and the reduction of the pH (Elortondo et al 1998).…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

“…The effect of milk pasteurization temperature (Albenzio et al 2001;Beuvier et al 1997;Grappin and Beuvier 1997;Somers and Kelly 2002;Psoni et al 2006) and increasing pasteurization temperature (Guinee et al 1998;Lebeuf et al 1998;Kelly 1999) on different properties of cheeses have been reported in the literature. Widespread usage of commercial starter cultures in cheeses manufactured from pasteurized milk results in loss of the typical characteristics because of the replacement of the complex native microbial flora present in raw milk by standard commercial starter cultures (Gonzá lez-Crespo and Mas 1993).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Dervişoğlu

Aydemir

2006

World J Microbiol Biotechnol

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The effect of heat treatment and commercial starter culture utilization on the physicochemical and microbiological properties of Kulek cheese made from raw milk with or without starter culture and heated milk with starter culture were investigated during ripening. Titratable acidity (TA) was the highest in cheeses made from heated milk while total solids (TS), salt, and fat were the highest in cheeses made from raw milk. The heat treatment significantly decreased the counts of coliforms and Enterobacteriaceae in cheeses. At the beginning of the ripening period, cheeses manufactured from heated milk with starter exhibited significantly higher counts of lactococci and proteolytic organisms and lower counts of lactobacilli than the other cheeses. After the first day, raw milk cheeses without starter showed higher microbiological counts than the others. In fresh cheeses, Lactococcus was the main lactic acid bacterium, with Lc. lactis lactis being predominant. Lactobacillus plantarum and Lactobacillus paracasei paracasei dominated at the later stages of the ripening.

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“…Although the consumption of dairy products made from raw milk is assumed to be a higher health risk for the potential occurrence of human pathogens, namely Escherichia coli, Salmonella spp., Staphylococcus aureus, Brucella melitensis, and Listeria monocytogenes (West, 2008), raw milk cheeses are generally perceived by consumers as food products with premium quality and higher flavour intensity (Colonna, Durham, & Meunier-Goddik, 2011;Muir, Banks, & Hunter, 1997). By contrast, pasteurised milk cheeses, which are generally produced by large-scale dairy industries with modern technologies under carefully controlled conditions, are claimed to have a less intense sensory profile Colonna et al, 2011;Muir et al, 1997), due to killing of much of the indigenous microbiota of the raw milk and replacement with a few selected starter strains (Psoni, Tzanetakis, & Litopoulou-Tzanetaki, 2006).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Aquilanti

Santarelli

Babini

et al. 2013

International Dairy Journal

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Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Cited by 41 publications

References 24 publications

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

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