Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

Caridi, Andrea; Micari, Pietro; Caparra, Pasquale; Cufari, Antonio; Sarullo, Virginia

doi:10.1016/s0958-6946(02)00157-7

Cited by 57 publications

(46 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This trend was observed in other similar Italian cheeses [4] and the concentration levels of rod LAB was, on average, in the same order of magnitude of those reported by other authors [25,39]. In a previous work carried out on the microbial ecology of Pecorino Siciliano cheese produced in winter and spring [48], data, collected at latest at 90 days of ripening, showed that mesophilic rod and coccus LAB were approximately at the same level (about 10 7 cfu/g).…”

Section: Discussionsupporting

confidence: 87%

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

Section: Discussionsupporting

confidence: 87%

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

show abstract

“…Ewes are mainly milked for the manufacture of typical dairy products, in particular cheeses, which often have a regional or local connotation of origin and quality (Boyazoglu and Morand-Fehr 2001). Local cheese production is an important economic activity, especially in Mediterranean countries (Caridi et al 2003). In some cases, these cheese varieties have a strong brand image that connects the product to characteristic sensory attributes, to a particular animal management conditions and to traditional cheesemaking methods.…”

Section: Introductionmentioning

confidence: 99%

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

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

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.

show abstract

“…The "Generally Recognized as Safe" lactic bacteria play a major role in the acidification of milk and curd and have a fundamental role in the microbial balance of milk (Tormo, 2010). They constitute efficient natural preservatives capable of conserving the hygienic qualities of food, because of their inhibitory properties on pathogenic microorganisms (Caridi et al, 2003). Lactic bacteria produce many metabolites with antimicrobial properties such as organic acids, hydrogen peroxide, carbon dioxide, reuterin, diacetyle and bacteriocins (Dortu and Thonart, 2009).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the production technologies and the microbial and physico-chemical qualities of curdled milk produced in Benin

Boko¹,

Adje²,

Atindogbé³

et al. 2016

J. App. Bioscience.

View full text Add to dashboard Cite

Objectives:The aim was to identify the different production technologies, the hygiene of the producers and the microbiological and physico-chemical qualities of curdled milks produced in Benin. Methodology and Results: Thirty-two curdled milk samples were collected from five municipalities and microbiological analyses were carried for the detection of Salmonella sp. . The enumeration of total microbial flora, total and faecal coliforms, Escherichia coli, lactic flora, sulfito-reducing anaerobic germs, Staphylococcus aureus, as well as yeasts and moulds using normalized methods was carried out. The pH and the titratable acidity of the samples were determined by the AOAC method (1990). Results showed that majority of curdled milk producers of Benin are Peulh women. Two types of milks (fresh cow milk and powdered milk) were used for the preparation of these curds with two different technologies (technology using powdered milk in their preparation with old curdled milk as a starter and that using fresh cow milk with endogenous starter) were used. Microbiological and physico-chemical analyses revealed that the average total microbial flora was 255±126.10 6 cfu/ml. The lactic flora, as well as yeasts and moulds flora were respectively 8.29±6.56 x10 6 cfu/ml, 12.431±20.706 x10 3 cfu/ml and 13±23 cfu/ml. Coliforms count varied from 11.313±13 x10 3 cfu/ml at 30°C to 0.983±1.228 x10 3 cfu/ml at 44°C, while the average Escherichia coli count was 0.34±0.89 cfu/ml. The average pH and titratable acidity of the samples were respectively 3.77±0.17 and 156.36±30.22 degree Dornic. All analysed curds were exempt of Salmonella sp, Staphylococcus aureus and Clostridium spp. Conclusion and application of findings: The poor quality of the studied curdled milk samples poses serious health risks to consumers. Therefore, this study calls for producers' sensitisation and training on good hygienic practices for safer curdled milk production with less public health risk.

show abstract

Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

Cited by 57 publications

References 16 publications

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

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

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

Evaluation of the production technologies and the microbial and physico-chemical qualities of curdled milk produced in Benin

Contact Info

Product

Resources

About