Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese

Morandi, Stefano; Battelli, Giovanna; Silvetti, Tiziana; Tringali, S.; Nunziata, Luca; Villa, Alberto; Acquistapace, Anna; Brasca, Milena

doi:10.1016/j.foodcont.2020.107508

Cited by 16 publications

(13 citation statements)

References 28 publications

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“…Similar results have shown by Morandi et al. ( 2020 ). The results of total solid content indicated a significant increase ( p < .05) in both kinds of cheese over the storage time, attributed to the diffusion of NaCl molecules from the brine to the texture of cheese (Farahani et al., 2014 ).…”

Section: Resultssupporting

confidence: 92%

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Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Rashtchi

Bazmi²,

Noshirvani

et al. 2021

Food Science & Nutrition

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Cheese is a highly appreciated dairy product of most people all over the world. Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma, as well as high nutritional value. However, several diseases related to the consumption of raw milk cheese have reported in the United States and other parts of the world. For example, many cases of death have been reported in raw milk cheeses contaminated with E. coli in the United States, Canada, and Europe. Therefore, raw milk cheese is one of the risky products (Yoon et al., 2016). Various foodborne bacteria including

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Section: Resultssupporting

confidence: 92%

“…Probably due to the formation of β-Lactoglobulinκ-Casein complex, the texture of pasteurized cheese is firmer, which shows greater resistance to the penetration of salt into its texture compared with the raw sample. Similar results have shown by Morandi et al (2020).…”

Section: Physicochemical Characteristicssupporting

confidence: 91%

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Rashtchi

Bazmi²,

Noshirvani

et al. 2021

Food Science & Nutrition

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“…The influence of lowering storage temperatures on the gas formation of other clostridia, such as C. sporogenes and C. beijerinckii , in culture media and cheese has also been reported [ 10 , 20 ]. In a recent study, Morandi et al reported a decrease of the presence of C. tyrobutyricum spores and consequent late blowing defects in Valtellina Casera PDO (protected designation of origin) cheese during aging at 8 °C, while growth was observed at 13 °C [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum

et al. 2020

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Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concentration, moisture and fat content, and the presence of other microorganisms. Previous studies revealed high intraspecies diversity of C. tyrobutyricum strains and variable tolerance toward pH, temperatures, and salt concentrations. These findings indicate that strain-dependent characteristics may be relevant to assess the risk for cheese spoilage if clostridial contamination occurs. In this study, we aimed to compare the phenotypes of 12 C. tyrobutyricum strains which were selected from 157 strains on the basis of genotypic and proteotypic variability. The phenotypic analysis comprised the assessment of gas production and organic acid concentrations in an experimental cheese broth incubated at different temperatures (37, 20, and 14 °C). For all tested strains, delayed gas production at lower incubation temperatures and a strong correlation between gas production and the change in organic acid concentrations were observed. However, considering the time until gas production was visible at different incubation temperatures, a high degree of heterogeneity was found among the tested strains. In addition, variation among replicates of the same strain and differences due to different inoculum levels became evident. This study shows, that, among other factors, strain-specific germination and growth characteristics should be considered to evaluate the risk of cheese spoilage by C. tyrobutyricum.

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“…For each bulk tank, we simulated a batch of curd, processed into 20 wheels of 4.5 kg (10 lbs) of Gouda cheese. We assumed that 60% of spores in the milk are retained in the cheese matrix and 40% are removed with the whey; this retention factor corresponds to a 6-fold higher spore concentration in cheese compared with the raw milk (assuming a 10% cheese yield; Morandi et al, 2021). The model subsequently randomly distributed all spores found in the curd produced from each simulated 900-L batch into 20 cheese wheels, using a Poisson distribution to account for variability between wheels (see Table 1 for details).…”

Section: Module (I)mentioning

confidence: 99%

“…For these reasons and due to the fact that it is more salt tolerant than other butyric acid bacteria (BAB), C. tyrobutyricum has been presented as the primary cause of semi-hard cheese LBD in multiple studies and book chapters (Klijn et al, 1995;Le Bourhis et al, 2007;Garde et al, 2013;D'Amico, 2014;Düsterhöft et al, 2017). Although some other clostridial species, such as Clostridium sporogenes and Clostridium beijerinckii, have also been shown to contribute to LBD (Le Bourhis et al, 2007;Morandi et al, 2021), C. tyrobutyricum is the Clostridium sp. most commonly isolated from cheese with LBD.…”

Section: Introductionmentioning

confidence: 99%

Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies

Qian

Martin

Wiedmann

et al. 2022

Journal of Dairy Science

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Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial and physicochemical factors influencing the defect, a risk assessment tool that allows for improved and rational management of LBD is lacking. The purpose of this study was to develop a predictive model to estimate the probability of LBD in Gouda cheese and evaluate different intervention strategies. The spore concentration distribution of butyric acid bacteria (BAB) in bulk tank milk was obtained from 8 dairy farms over 12 mo. The concentration of C. tyrobutyricum from raw milk to the end of aging was simulated based on Gouda brined for 2 d in saturated brine at 8°C and aged at 13°C. Predicted C. tyrobutyricum concentrations during aging and estimated concentration thresholds in cheese at onset of LBD were used to predict product loss due to LBD during a simulated 1-yr production. With the estimated concentration thresholds in cheese ranging from 4.36 to 4.46 log most probable number (MPN)/ kg of cheese, the model predicted that 9.2% (±1.7%) of Gouda cheese showed LBD by d 60; cheeses predicted to show LBD at d 60 showed a mean pH of 5.39 and were produced with raw milk with a mean BAB spore count of 143 MPN/L. By d 90, 36.1% (±3.4%) of cheeses were predicted to show LBD, indicating that LBD typically manifests between d 60 and 90, which is consistent with observations from the literature and the cheese industry. Sensitivity analysis indicated that C. tyrobutyricum maximum growth rate as well as concentration threshold in cheese at onset of LBD are the most important variables, identifying key data needs for development of more accurate models. The implementation of microfiltration or bactofugation of raw milk (assumed to show 98% efficiency of spore removal) in our model prevented occurrence of LBD during the first 60 d of aging. Overall, our findings provide a framework for predicting the occurrence of LBD in Gouda as well as other cheeses and illustrate the value of developing digital tools for managing dairy product quality.

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Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese

Cited by 16 publications

References 28 publications

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum

Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies

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