Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean ...and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were — and most of them still are — made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by “white brined cheeses” (WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ∼ 4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90–100 °C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include
pasta filata
semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ∼ 5.2) is subjected to a texturising process (heating, kneading and stretching at ∼ 75 °C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep’s and goat’s milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained ...for the parameters analysed: pH 4.87 ± 0.14, titratable acidity (SH) 98.09 ± 4.93, dry matter 46.83 ± 1.57%, fat in dry matter 52.74 ± 5.24%, sodium chloride (NaCl) 2.08 ± 0.54%, and aw 0.979 ± 0.007. All samples showed excellent sensory characteristics and their compositions corresponded to those declared by the producer. Microbiological tests were used for the detection of Enterobacteriaceae spp., lactic acid bacteria, Escherichia coli, Enterococcus spp., Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Listeria monocytogenes. Under the applicable regulations, the analysed fresh goat’s cheeses were microbiologically safe and had the appropriate physical and chemical characteristics.
Changes in the microbial flora of "Caprino dei Nebrodi", a raw goat's milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and ...30 of ripening. Also, samples of curd and milk used in the manufacturing process were analyzed. By the end of the ripening process (day 30), high log
10
cfu/g were found for Lactobacilli (7.20), Lattococci (7.10), and Enterococci (7.00), whereas counts of Enterobacteriaceae (3.91), Escherichia coli (3.30), and Staphylococcus (3.89) were found to be lower. The study provides useful information on the microbiological properties of "Caprino dei Nebrodi" cheese, and the results obtained suggest that in order to increase the quality of this artisanal product, it is necessary to improve the sanitary conditions of milking and cheese-making. The study was intended as a preliminary step towards the isolation and identification of bacterial species found in this type of goat's cheese.
The microbial groups, physico-chemical characteristics, proteolysis, lipolysis, and rheological properties over a 30-day ripening period of a semi-hard cheese from pasteurized goat's milk were ...investigated. The count of aerobic mesophilic flora was high in cheese throughout ripening with lactic acid bacteria being the main microbial group. Halophilic bacteria, yeast and molds showed initial low counts but maintained their levels relatively constant during the ripening period. The main biochemical modification of cheese during ripening was related to the extent of proteolysis. The water soluble nitrogen in the semi-hard cheese increased during ripening. Lipolysis also occurred throughout the ripening period, with the major constituents being the palmitic, oleic, myristic, capric, and lauric acids. The rheological study suggested that the most important factors influencing the texture of the goat cheese is the level of total solids, and the extent of protein degradation recorded as soluble nitrogen during the ripening period. Rheological properties of goat cheese showed a transformation from a soft and elastic consistency to a hard and brittle body as a function of aging.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Changes in the microbial flora of Tenerife goats' cheese, manufactured from raw milk without the addition of starter cultures, were studied during ripening. Lactic acid bacteria (lactococci, ...leuconostocs and lactobacilli) were the dominant microorganisms throughout ripening.
Lactococcus lactis ssp.
lactis was the most common
Lactococcus found (78.9% of isolates classified as lactococci). It reached maximum numbers in 2-day-old cheeses and decreased afterwards during ripening.
Lactobacillus plantarum (56.9% of isolates classified as lactobacilli) and
Lactobacillus paracasei ssp.
paracasei (37.2% of isolates) were the main species of lactobacilli isolated.
L. plantarum was present in high proportions in 2-day-old cheeses but decreased during ripening, whereas
L. paracasei ssp.
paracasei, present initially at low numbers, increased during ripening and was the predominant
Lactobacillus in 60-day-old cheeses.
Leuconostoc mesenteroides ssp.
dextranicum (81.8% of isolates classified as leuconostocs) was the main species identified as leuconostoc and its numbers decreased throughout ripening, particularly during the last month.
Enterococcus faecalis and
Enterococcus faecium, micrococci, moulds and yeasts were found at significant numbers and could contribute to the ripening process. Microorganisms used as an indicator of the bacteriological quality of the cheeses (Enterobacteriaceae, coliforms and faecal coliforms) and
Staphylococcus aureus decreased sharply in the interior of the cheeses throughout ripening.
The PetrifilmTM Aerobic Count Plate (ACP) developed by 3M laboratories, is a ready-to-use culture medium system, useful for the enumeration of aerobic bacteria in food. PetrifilmTMwas compared with a ...standard method in several different food products with satisfactory results. However, many studies showed that bacterial counts in PetrifilmTM were significantly lower than those obtained with conventional methods in fermented food. The purpose of this study was to compare the PetrifilmTM method for enumerating aerobic bacteria with a conventional method (PCA) in Crottin goat's cheese. Thirty samples were used for the colony count. The mean count and standard deviation were 7.18 ± 1.17 log CFU g-1 on PCA and 7.11 ± 1.05 log CFU g-1 on PetrifilmTM. Analysis of variance revealed no significant differences between both methods (t = 1.33, P = 0.193). The Pearson correlation coefficient (0.971, P=0.0001) indicated a strong linear relationship between the PetrifilmTM and the standard method. The results showed that PetrifilmTM is suitable and a convenient alternative to this standard method for the enumeration of aerobic flora in goat soft cheese.PetrifilmTM Aerobic Count Plate (ACP) desarrollado por 3M es un sistema listo para usar, empleado para el recuento de bacterias aerobias en alimentos. PetrifilmTMfue comparado con los métodos estándar en diferentes productos alimenticios con resultados satisfactorios. Sin embargo, en alimentos fermentados, algunos estudios mostraron que el recuento de bacterias aerobias en PetrifilmTM fue significativamente menor que aquellos obtenidos con los métodos convencionales (PCA). El propósito de este estudio fue comparar el método PetrifilmTM para el recuento de bacterias aerobias con un método convencional en queso de cabra Crottin. Se usaron 30 muestras para el recuento de colonias. Las medias y desviaciones estándar fueron 7,18 ± 1,17 log UFC g-1 en PCA y 7,11 ± 1,05 log UFC g-1 en PetrifilmTM. El análisis de varianza mostró que no había diferencia significativa entre ambos métodos (t = 1,33, P = 0,193). El coeficiente de correlación fue 0,971 ( P = 0,0001) indicando una fuerte correlación lineal. Los resultados muestran a PetrifilmTM como un método apropiado y una alternativa conveniente a los métodos estándar para la cuantificación de flora aeróbica en queso blando de cabra.
A sensory profile was proposed, together with a methodology which permited the quality control of a fresh goat's cheese (Cameros cheese) from the sensory standpoint. Samples of Cameros cheese from ...four different cheesemakers were evaluated by a jury of 10 members. All panelists attended five tasting sessions to define an agreed lexicon of sensory characteristics of Cameros cheese. In order to quantify each one of the sensory attributes, a scorecard was elaborated. The intensity of the attributes selected was quantified on a scale from 1 to 7 according to the indications given in the sensory description. For each attribute the optimum score was established by the panelists to obtain the numerical score of samples. Using the proposed system, the sensory quality of Cameros cheeses packaged under modified atmospheres was evaluated. Five different modified atmosphere conditions were studied (carbon dioxide/nitrogen mixtures and vacuum) and compared to control cheeses packaged in air. The product stored at 3–4°C was evaluated periodically. After 14 days of storage, the sensory characteristics of the control cheeses were unacceptable in all the parameters studied. However, the overall score for cheeses stored in 40 and 50% CO
2 did not change substantially, retaining a reasonable acceptability until the end of the storage period. The 100% CO
2 atmosphere had a very negative effect on the sensory quality specially in taste. Cheeses packaged under vacuum showed a fast deterioration of surface appearance and texture. The proposed methodology allowed the quantification of the sensory differences between the packaging conditions investigated. With regard to Cameros cheese, packaging in 50%CO
2/50%N
2 and 40%CO
2/60%N
2 were the most effective for retaining good sensory characteristics specially in taste and odour. However, texture and appearance were negatively affected by these conditions.
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese, Caprino d'Aspromonte Micari, P., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science; Sarullo, V., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science; Sidari, R., Mediterranean University of Reggio Calabria, Faculty of Agricultural Science, Reggio Calabria (Italy). Div. of Agro-Forestry and Environmental Technology and Science ...
Turkish journal of veterinary & animal sciences,
(2007), 2007, Letnik:
31, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The aim of the present research was the study of several physico-chemical and hygienic characteristics of Caprino d'Aspromonte goat's cheese, made from raw milk, which was sampled at the end of the ...ripening time (4 weeks), both in winter and in spring. The following ranges of variability were observed for each parameter: pH 5.25-5.89, dry matter 49.89%-67.07%, crude protein 21.12%-42.32% dry matter, fat 43.85%-54.03% dry matter, chloride content 2.06%-5.44% dry matter, total coliforms 0-5.04 log cfu g-1, faecal coliforms 0-4.96 log cfu g-1, yeasts 2.60-4.95 log cfu g-1. These values were similar to those of other Mediterranean goat's milk cheeses with an analogous ripening time. The present data could constitute basic information useful for improving and promoting Caprino d'Aspromonte, as well as for defining its production.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Heat-treated cultures (50 °C, 15 s) of mesophilic lactic acid bacteria, Lactococcus lactis, Lactobacillus casei, or Lactobacillus plantarum, were each added at a level of 1.25% as an adjunct to the ...starter in the manufacture of low-fat goat's milk cheese. This addition did not affect the cheesemaking process and the overall composition characteristics of the cheeses but led to an increase of free aminopeptidase activity and the amine nitrogen over the ripening period. This improved the flavor intensity and body characteristics of the cheeses. The ratio of hydrophobic to hydrophilic peptides of MW < 10 000 in the water-soluble fraction was lower in cheeses made with heat-shocked cells than in the control cheeses at 30 days of ripening. General acceptability of cheeses containing treated cells was greater than of the others, scoring low for bitter and acid taste. Keywords: Mesophilic lactic acid bacteria; heat treated; low-fat goat's cheese
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