Effects of different surface treatments on ripening of Canestrato Pugliese cheese

Quinto, Maurizio; Spadaccino, Giuseppina; Rotunno, T.; Sinigaglia, Milena; Ciccarone, Claudio; Fox, Patrick F.

doi:10.1016/j.idairyj.2007.03.006

Cited by 2 publications

(5 citation statements)

References 19 publications

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“…Regarding other conservation methods, Quinto et al. (2007) demonstrated that an olive oil treatment on surface of Canestrato Pugliese cheese was not efficient to inhibit the mould growth during 100 days of ripening.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the use of liquid smoke treatment is an alternative that it is used in some cheese productions. Some studies had demonstrated that liquid smoke can act as a weak antifungal agent (Holley and Patel 2005; Quinto et al. 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Regarding other conservation methods, Quinto et al (2007) demonstrated that an olive oil treatment on surface of Canestrato Pugliese cheese was not efficient to inhibit the mould growth during 100 days of ripening. In fact, this result is in accordance with previous studies, where it has been demonstrated that if a rind has not yet formed, oil triglycerides act as substrates that promote mould growth, while, when rind is present on the cheese surface, olive oil can act as an oxygen barrier, inhibiting fungal growth (Wendorff et al 1993;Wendorff and Wee 1997).…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

“…by inoculation) the growth of nontoxic antagonistic moulds (Salvadori del Prato 1998). Olive oil is frequently used as a surface treatment during ripening of hard cheeses (Salvadori del Prato 1998; Wendorff and Wee 1997; Quinto et al. 2007) because it can increase or reduce mould growth, depending on whether or not a rind is formed when olive oil is smeared on the cheese surface (Wendorff and Wee 1997).…”

Section: Introductionmentioning

confidence: 99%

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Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

Suárez

Tremmel²,

Rivera³

et al. 2012

Int J of Dairy Tech

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A novel treatment using polyphosphates to protect cheeses against superficial mould growth was assayed. The treatments were: control commercial paint with natamycin (I), commercial paint based on polyvinyl–water (II), immersion in a saturated solution of polyphosphate (III), immersion and commercial paint (IV), commercial paint of polyphosphate solutions (V) and immersion and commercial paint of a saturated solution of polyphosphates (VI). The cheeses were ripened for 6 months. Superficial mould growth was inhibited in groups IV and VI when compared to cheeses from the control group (I). Statistical sensory analysis made between cheeses from groups IV and I (control) showed no significant differences.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

Suárez

Tremmel²,

Rivera³

et al. 2012

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…Wendorff et al [42] showed how it was possible to reduce fungal growth on the surface of the cheese through the use of liquid smoke, while olive oil, used as a surface treatment during cheese ripening, has revealed to increase or decrease the growth of molds, depending on whether the rind is already formed or not at the moment of treatment [43]. Quinto et al [44] evaluated the effect of different surface treatments (olive oil, liquid smoke, and pimaricin) on the ripening of the Canestrato Pugliese, highlighting how the development of molds, together with the proteolytic and lipolytic activity of the surface layer, are strongly influenced from the rind treatments during ripening. In particular, the treatment with olive oil showed the highest number of counts and the largest number of species identified, confirming the hypothesis of Wendorff and Wee [43].…”

Section: Use Of Natural Preservatives As Antifungals In Cheesementioning

confidence: 99%

Natural Preservatives from Plant in Cheese Making

Ritota

Manzi

2020

Animals

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Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.

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Effects of different surface treatments on ripening of Canestrato Pugliese cheese

Cited by 2 publications

References 19 publications

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

Natural Preservatives from Plant in Cheese Making

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