Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Mucchetti, G.; Bonvini, Barbara; Remagni, Maria Chiara; Ghiglietti, R.; Locci, Francesco; Barzaghi, Stefania; Francolino, Salvatore; Perrone, A.; Rubiloni, A.; Campo, P.; Gatti, Monica; Carminati, Domenico

doi:10.1016/j.foodcont.2007.02.011

Cited by 37 publications

(48 citation statements)

References 4 publications

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“…Statistical treatment of the quantitative results enables the variation of the volatile composition between the different producers and during the production seasons. The strong variability among producers, probably related to the artisanal cheese making procedures, agrees with the results previously reported by Mucchetti et al (2008). With the exact application of the Disciplinary of the Production, linked to the PDO acknowledgment, a major uniformity of the ''Vastedda della valle del Belı`ce'' cheese is expected.…”

Section: Resultssupporting

confidence: 87%

“…Particularly, this study intends to verify if the volatile constituents differ among producers and/or production seasons as it was already observed for chemical and microbiological characteristics (Conte & Barreca, 1996;Mucchetti et al, 2008).…”

Section: Introductionmentioning

confidence: 83%

“…It is a pasta filata cheese traditionally made with raw ewes' milk without the addition of any starter cultures and using rennet paste to coagulate the milk. ''Vastedda della valle del Belı`ce'' cheese is today manufactured in 18 small dairies mainly near the sheep shelter; it is a small round cheese without rind, characterized by the unusual shape of a bun, weighing about 500-700 g. It is traditionally consumed within few days of production mainly in the nearly area but, nowadays, thanks to the growing interest towards traditional foods, it is marketed and appreciated also outside of Sicily (Mucchetti, Bonvini, Remagni, & Ghiglietti, 2008). ''Vastedda della valle del Belı`ce'' has been officially classified as a ''historical dairy product'' by Regione Sicilia; since it has already obtained the National Transitory Protection (Official Journal of the Italian Republic, 14 December 2007, No.…”

Section: Introductionmentioning

confidence: 99%

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Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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The analysis of the volatile constituents of ''Vastedda della valle del Belı`ce'', a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7-1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability.Keywords: Vastedda della valle del Belı`ce cheese; volatiles; free fatty acids; quantitative results; SPME; GC-MS El ana´lisis de los constituyentes vola´tiles de 'Vastedda della valle del Belı`ce', un queso de pasta hilada (pasta filata) tı´pica siciliana, fue llevado a cabo usando Microextraccio´n en Fase So´lida y Cromatografı´a de Gases/Espectrometrı´a de Masa de Alta Resolucio´n. El objetivo de la investigacio´n fue verificar si la fraccio´n vola´til, determinante para el sabor del queso, difiere entre productores y/o temporadas de produccio´n. Las muestras fueron proporcionadas por cuatro productores del a´rea de la Denominacio´n de Origen Protegida (DOP) durante dos temporadas de produccio´n diferentes. Se identificaron un total de cuarenta y dos componentes vola´tiles: los principales componentes encontrados fueron a´cido butanoico, hexanoico, octanoico y decanoico. Los a´cidos grasos libres fueron cuantificados usando el me´todo de adicio´n esta´ndar, su concentracio´n se encontro´en el intervalo de 1273, 7-1918,0 mg/kg. El ana´lisis de varianza y un a aproximacio´n multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes vola´tiles identificados; la elaboracio´n artesanal de queso, la utilizacio´n de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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“…Detection of Listeria monocytogenes was carried out on 25 g of cheese sample, after pre-enrichment, as described by Mucchetti et al (2008).…”

Section: Analysis Of the Experimental Cheesesmentioning

confidence: 99%

Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese

Settanni¹,

Gaglio²,

Guarcello³

et al. 2013

International Dairy Journal

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a b s t r a c tTo evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw milk cheese, the raw ewes' milk protected denomination of origin (PDO) Pecorino Siciliano cheese was used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the nonstarter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains were selected. The five cultures were used in individual or dual inocula to produce experimental cheeses in a dairy factory for which production was characterised by high numbers of undesirable bacteria. At 5-month of ripening, the experimental cheeses produced with LAB were characterised by undetectable levels of enterobacteria and pseudomonads and the typical sensory attributes.

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“…and Listeria monocytogenes was carried out on 25 g of cheese sample, after pre-enrichment as described by Mucchetti et al (2008).…”

Section: Evaluation Of Cheese Shelf-lifementioning

confidence: 99%

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

et al. 2011

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a b s t r a c tSix strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilotscale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 -S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.

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Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Cited by 37 publications

References 4 publications

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

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