Microbiological characteristics of Anevato: a traditional Greek cheese

Hatzikamari, Magdalini; Litopoulou-Tzanetaki, E.; Tzanetakis, N.

doi:10.1046/j.1365-2672.1999.00857.x

Cited by 82 publications

(80 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Both unsalted kefir cheese and unsalted rennet cheese were preserved at room and low temperatures. Although microbial counts of total aerobic bacteria, coliforms, enterobacteria, yeasts, lactococci, and lactobacilli did not result in any substantial differences between the two types of cheese and similar types previously reported (21,28,41,44,50), staphylococcus counts were significantly lower in unsalted kefir cheese, not only compared to rennet cheese but more importantly compared to similar cheeses which had been salt treated (21,50).…”

Section: Discussionmentioning

confidence: 78%

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kourkoutas

Kandylis

Panas

et al. 2006

Appl Environ Microbiol

View full text Add to dashboard Cite

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4°C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5°C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

show abstract

Section: Discussionmentioning

confidence: 78%

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kourkoutas

Kandylis

Panas

et al. 2006

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Olarte et al (2000) reported the relation of lactic acid bacteria and initial lactic acid formation. Hatzikamari et al (1999) also observed higher initial levels of lactic acid bacteria in low-pH cheeses. Most of the volatile compounds identified were present at all stages of the Sepet cheese production and ripening.…”

Section: Changes During Production and Ripeningmentioning

confidence: 74%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

View full text Add to dashboard Cite

Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

show abstract

“…In fact, in comparison with other raw ewes' milk cheeses, our data showed higher levels of the unwanted bacteria, especially Enterobacteriaceae. A level in the range 10 5 -10 6 cfu/g is common for this kind of cheeses at around 2-3 months of ripening [36,40,45], but the concentration of Enterbacteriaceae greatly decreases after that period [11,29,38], since their growth is affected by the stressing cheese conditions. Even though pseudomonads, the most frequently psychrotrophic bacteria of raw milk [28], due to their intense proteolytic and lypolytic activities [10] are implicated with spoilage of milk and milk-derivates [44], they are not generally searched in ripened cheeses.…”

Section: Discussionmentioning

confidence: 99%

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

View full text Add to dashboard Cite

The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1-4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The resistance at 30% of strain was influenced by cheese size, with 6 kg cheeses showing higher resistances than 12 kg cheeses. All cheeses were dominated by coccus LAB, but pseudomonads and Enterobacteriaceae showed comparable levels of about 10 5 cfu/g. Significant microbiological differences were evidenced only for enterococci and yeasts concerning the final cheese size. Thirteen species of LAB, belonging to five genera (Enterococcus, Lactobacillus, Lactococcus, Pediococcus and Streptococcus), were identified, but several spoilage/ pathogenic species were also identified, especially Pseudomonas putida, Citrobacter freundii and Stenotrophomonas maltophilia. LAB isolates were preliminary evaluated for their physiological characteristics in view of developing autochthonous starters to improve the microbiological quality of PDO Pecorino Siciliano cheese.

show abstract

Microbiological characteristics of Anevato: a traditional Greek cheese

Cited by 82 publications

References 12 publications

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Contact Info

Product

Resources

About