Chemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product

Abstract

Tsalafouti is a traditional dairy product made from sheep’s milk at the end of the lactation period. It is mainly manufactured as a farmhouse product, in high altitude mountainous areas of Southern Pindos. It has a high moisture content, creamy texture and mildly sour flavour. Its production process included the addition of salt to the milk, heating of milk to 90oC with continuous stirring, cooling and transfer to containers placed in caves under running water (around 10oC) and daily stirring for 10 to 20 days until thickening of the milk without the aid of starter cultures (i.e., natural acidification) occurred. The present work presents the physicochemical, microbiological and sensorial characteristics throughout the ageing of artisanal Tsalafouti. The acid-curd product had a pH of about 4.3 and an approximate moisture content of 79%, fat 10%, fat in dry matter 45-48%, salt 0.4% and protein 7%. Proteolysis increased during ripening at 10oC for 20 days and storage at 4 oC for additional 70 days. Ethanol, 3-methyl-1-butanol, hexanal and heptanal were the most abundant volatile compounds. The indigenous microbiota was dominated by mesophilic lactic acid bacteria (LAB) whose numbers exceeded 8 Log CFU/g on day-10 of ripening. Enterococci also increased at an approximate level of 6.5 Log CFU/g, whereas thermophilic dairy lactobacilli were not found. Growth of aerobic spoilage yeasts and moulds was suppressed below 4.5 Log CFU/g for 45 to 60 days, but afterwards, yeasts and moulds outgrew on the product surface causing spoilage. Based on the microbiological results and primarily on sensory panel evaluations, Tsalafouti can have a shelf life of 45 days when stored aerobically under refrigeration.

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

“…The addition of fresh product to the same vessel (i.e., a procedure that is performed up to three times) can ensure the buildup of a specific indigenous microflora that sours the milk during ripening. Artisanal Tsalafouti is left to acidify for several days in caves under running water, and its compact texture is normally induced through isoelectric precipitation of casein micelles by lowering the pH, which is initialized by the native microorganisms of the milk and the microclimate of the environment of maturation [96,97]. A semi-industrial manufacturing procedure based on the artisanal cheesemaking technology was applied by Pappa et al [98].…”

“…The industrial manufacture of it includes the addition of a small quantity of rennet [99]. Mesophilic lactic acid bacteria compose mainly the microflora of artisanal Tsalafouti, proteolysis increases during ripening, and the volatile compounds 3-methyl-1-butanol, ethanol, heptanal, and hexanal are found in abundance [96].…”

The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese

“…Tsalafouti stands out for its unique preparation method and for its sensory properties [28]. Produced locally in the Greek mountains, using ovine milk during the late summer lactation period, Tsalafouti is an acidic curd that has a smooth, spreadable texture; a solid white color; and a mildly acidic, sour, and refreshing taste [29]. The production process is based on spontaneous acid fermentation by indigenous microorganisms since no starter culture or rennet is added.…”