Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

Malacarne, M.; Summer, A.; Franceschi, P.; Formaggioni, P.; Pecorari, M.; Panari, G.; Vecchia, P.; Sandri, Sandro; Fossa, E.; Scotti, Cristina; Mariani, P.

doi:10.1016/j.idairyj.2012.10.005

Cited by 33 publications

(41 citation statements)

References 11 publications

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“…In the present study, a trend for the reduction of the aerobic mesophilic population was observed during the cold storage of raw milk (Table 1). This pattern is related to the adaptation of microorganisms to refrigeration (Souza et al, 2009) and has also been reported by Malacarne et al (2013) and O'Connell et al (2016). For most psychrotrophs, optimum growth temperatures range from 20 to 30°C, since these are primarily mesophilic microorganisms capable of adapting to milk cooling temperatures.…”

Section: Resultssupporting

confidence: 68%

“…It was observed that the cold storage of raw milk results in casein dissociation, in the release of inorganic calcium from the micelles, and in the increased activities of plasmins and associated enzymes, i.e., proteases and lipases, affecting shelf life and ultimately the quality of heat-processed dairy products (Malacarne et al, 2013). Furthermore, the cleavage of the fat globule membrane by phospholipases to glycerol and fatty acids leads to milk fat degradation (Lopez et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Extended storage of cold raw milk on yogurt manufacturing

Fagnani

Schuck

Botaro

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effect of the extended cold storage of raw milk on the kinetics of fermentation on yogurt production, as well as on the product's microbiological and physicochemical properties during shelf life. Three treatments were evaluated: yogurts made with raw milk stored for 4, 72, and 168 hours. Kinetics of fermentation was assessed through the lactic acid production rate, growth rate of Streptococcus thermophilus and Lactobacillus bulgaricus, and time to reach pH 5.0 and 4.5. The physicochemical and microbiological characteristics of raw milk and yogurts were also analyzed during cold storage at 4°C. The microbial quality of raw milk was affected by the storage time of 168 hours, with a decreasing tendency in the mesophiles:psychrotrophs ratio. Extended storage of raw milk beyond 72 hours negatively affects yogurt production, despite the low initial bacterial count, decreasing lactic acid production, S. thermophilus growth rate, pH, and protein content. Therefore, to optimize fermentation and yogurt shelf life, the maximum storage time for raw milk at 4 o C should not exceed 72 hours.Index terms: Lactobacillus bulgaricus, Streptococcus thermophilus, fermentation, kinetics, psychrotrophs. Armazenamento prolongado de leite cru refrigerado sobre a produção de iogurteResumo -O objetivo deste trabalho foi avaliar o efeito do armazenamento prolongado de leite cru refrigerado na cinética de fermentação na produção de iogurte, bem como nas características físico-químicas e microbiológicas do produto durante sua vida útil. Três tratamentos foram avaliados: iogurte feito com leite cru armazenado por 4, 72 e 168 horas. A cinética de fermentação foi analisada por meio da taxa de produção de ácido lático, da velocidade de crescimento de Streptococcus thermophilus e Lactobacillus bulgaricus, e do tempo até atingir pH 5,0 e 4,5. As características físico-químicas e microbiológicas do leite cru e do iogurte também foram avaliadas durante o armazenamento refrigerado a 4 o C. A qualidade microbiológica do leite cru foi influenciada pelo tempo de armazenamento de 168 horas, com tendência de decréscimo na proporção mesófilos:psicrotróficos. O armazenamento prolongado do leite cru acima de 72 horas influencia negativamente a produção de iogurte, mesmo com contagem bacteriana inicial baixa, com diminuição na taxa de produção de ácido lático, na velocidade de crescimento de S. thermophilus, no pH e na percentagem de proteína. Portanto, para otimização da fermentação e da vida útil do iogurte, o tempo de armazenamento do leite cru a 4 o C não deve exceder 72 horas.

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Section: Resultssupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Extended storage of cold raw milk on yogurt manufacturing

Fagnani

Schuck

Botaro

et al. 2017

Pesq. agropec. bras.

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“…During maturation, the pH values increased, despite the increase of titratable acidity. About this, Malacarne et al (2013) reported that the pH variation during the cold storage depends on two contrasting effects: (1) acidification and consequent lowering of pH, for lactic acid production by native microbiota of the milk, and (2) release of Ca 2+ from casein micelles that increases the pH, especially at low temperatures. In this trial, the temperature of natural creaming, around 20°C±1, seems to have favoured the second aspect, as reported by Malacarne et al (2008) studying the natural creaming at different temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…It is reported that more than 500,000 cells·mL −1 (Malacarne et al 2013) promote the dissociation of casein by the action of enzymes, such as plasmin (Andrews and Alichanidis 1983). The slight increase of casein content is attributable to the concentration of non-fat substance of milk during natural creaming.…”

Section: Resultsmentioning

confidence: 99%

Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Coloretti

Chiavari

Nocetti

et al. 2015

Dairy Sci. & Technol.

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Cheese milk "maturation" during natural creaming in large flat vat is a critical step in the production of Parmigiano-Reggiano cheese. Thanks to an improved management, during the last years, a generalized reduction of mesophilic microbial counts has occurred, which did not favour an adequate increase in milk acidity during natural creaming. For this reason, some cheesemakers have introduced the practice to add a rate of natural whey starter in active fermentation in the evening milk to favourize its "maturation". The aim of this work was to verify the effects of this practice on the characteristics of Parmigiano-Reggiano milk and on some chemical, microbiological and sensory properties of the ripened cheese. Thirty-six cheesemaking trials were carried out in a dairy: 12 with 0.2% of young whey starter addition, 12 with 0.4% and 12 as control. The addition of young whey starter improved the coagulation properties of the cheese milk and did not affect the normal succession of thermophilic and mesophilic lactic acid bacteria during the cheese ripening. The chemical composition of the ripened cheeses was not affected by the practice of whey starter addition. From the sensory point of view, the addition of natural whey starter improved the compliance scores and decreased the defects, as eyes and cracks. This work confirmed the empirical observations of some cheesemakers. The adoption of this technique has considerable technological importance, improving the coagulation properties of the milk and the sensory characteristics of the cheese.

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“…Consequently, milk is cold stored for long periods (up to 48 h) favouring the proliferation of psychrotrophs in milk. Proteolytic activity of psychrotrophs could negatively affect curd formation and consistency (Fonseca et al 2012;Malacarne et al 2013), resulting in a paste that cracks easily after pressing. Furthermore, high summer temperatures could increase dairy environmental proliferation of microorganisms, such as Clostridium spp., responsible for gas production which could also originate cracks in the paste.…”

Section: Cheeses Manufactured In Different Seasonsmentioning

confidence: 99%

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on cheese makers. Therefore, a study was conducted to find out main defects that affect sensory quality: eyes, paste, rind, flavour, texture and shape of commercial semi-hard ewe's raw milk cheeses. The frequency of occurrence of relevant sensory defects in cheeses with different ripening times and those manufactured in different seasons was also investigated. Samples were collected along 5 years during the annual sensory quality control from different cheese makers. Although flavour is a major determinant of consumer acceptance, most common defects were those related to the internal appearance, especially cracks, which were more frequent in summer cheeses, and caverns, which were more frequent in spring and winter cheeses. White paste, soft texture and acid flavour defects were more frequent in cheeses with shortripening period. Medium-and long-ripened cheeses presented a higher percentage of an excess of rind halo with a darker paste colour, animal flavour and marks in the rind. Due to compositional milk changes throughout cheesemaking seasons, cheese makers should adapt their manufacturing practises to those changes and try to achieve uniform cheeses. The results found in this study may be useful for the quality improvement of semi-hard ewe's raw milk cheeses.

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Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

Cited by 33 publications

References 11 publications

Extended storage of cold raw milk on yogurt manufacturing

Extended storage of cold raw milk on yogurt manufacturing

Whey starter addition during maturation of evening milk: effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

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