Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region

Abstract

The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical [water activity (aw), pH], chemical (moisture, NaCl content) and microbiological [total viable count (TVC), Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, Bacillus cereus, Escherichia coli, Enterobacteriaceae, coagulase-positive staphylococci] characteristics of burrata cheeses manufactured in artisanal and industrial plants were evaluated. The artisanal burrata showed lower aw values in the filling and the final product. The same was recorded in the filling for the moisture, probably due to differences between the types of cream used in the artisanal and the industrial cheesemaking. The pH value of the filling differed between the two groups but no difference was recorded in the final product. Microbiological differences were also recorded, with higher values for TVC and E. coli in artisanal than industrial burrata. All samples were negative for the other microbial determinations, with the exception of coagulase-positive staphylococci and Y. enterocolitica, which were detected in artisanal burrata. Differences in cheesemaking process were probably responsible for the strong variability of the physical and chemical data between the two cheeses; furthermore, differences in the hygienic features were also recorded. Even though artisanal products showed lower aw and pH values and higher NaCl concentration, the higher E. coli loads highlighted the need for a more accurate compliance with hygienic procedures along the artisanal cheesemaking process.

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

“…Differently, the concentrations in Ex-So and So remained almost constant during time. Increase in VOC formation during storage was expected, considering the typical chemical and microbiological characteristics of the product [ 27 , 30 , 31 ], and from these quantitative data it clearly appeared that a significant inhibition of their formation was associated to the presence of sorbic acid. In order to better understand the mechanisms of formation, the entire VOC data set was grouped into seven chemical classes ( Table 2 ).…”

“…Only little shelf-life extension was obtained by Gammariello et al [ 28 ], by applying modified atmosphere packaging (MAP), and by Conte et al [ 29 ] combining it with two antimicrobial compounds (lysozyme and EDTA). Dambrosio et al [ 30 ] and Rea et al [ 31 ] concluded that the principal obstacle lay in the manufacturing process that involves intense manipulation. Unfortunately, the stracciatella production process cannot be mechanized since it is impossible to reproduce the results obtained by the manual procedure (in particular the mozzarella shredding phase).…”

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

“…acidified milk without a starter culture and stretching in hot water (80 to 90°C) (4). The pasta filata is molded to form an open hollow cheese sphere.…”

“…In addition, different ingredients are used depending on the producers (e.g., whey cream produced by spontaneous rising or ultrahigh temperature centrifuged cream and cheeses produced at artisanal or industrial levels) (7). These factors result in cheeses that differ in shape, sensory and safety features, and consequently, the shelf life (4,8). Psychrotrophic microorganisms (Pseudomonas spp.…”

“…Psychrotrophic microorganisms (Pseudomonas spp. and Enterobacteriaceae) are the main spoiling agents of burrata cheeses (4,9,10). One of the approaches used to prevent the growth of undesirable microorganisms and prolong the shelf life of fresh cheese is the application of biopreservatives (i.e., nisin or protective cultures) (11)(12)(13)(14)(15)(16).…”