Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese

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Abstract

This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40% of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage.
Lingua originaleEnglish
pagine (da-a)67-73
Numero di pagine7
RivistaFood Packaging and Shelf Life
Volume11
Stato di pubblicazionePublished - 2017

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Cheeses
Cheese
raw milk
cheeses
sensory properties
ewes
Milk
Odors
Lactic acid
Lactic Acid
Bacteria
Butter
lactic acid bacteria
Population Growth
Product Packaging
odors
Fatty acids
Solubility
fresh cheeses
Packaging

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology (medical)
  • Polymers and Plastics
  • Safety, Risk, Reliability and Quality
  • Biomaterials

Cita questo

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title = "Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese",
abstract = "This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40{\%} of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage.",
keywords = "Fresh cheese; Physicochemical properties; Sensory analysis; Shelf-life; Storage; Food Science; Biomaterials; Safety, Risk, Reliability and Quality; Polymers and Plastics; Microbiology (medical)",
author = "Adriana Bonanno and Francesca Mazza and Massimo Todaro and {Di Grigoli}, Antonino and Marisa Palmeri",
year = "2017",
language = "English",
volume = "11",
pages = "67--73",
journal = "Food Packaging and Shelf Life",
issn = "2214-2894",
publisher = "Elsevier BV",

}

TY - JOUR

T1 - Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese

AU - Bonanno, Adriana

AU - Mazza, Francesca

AU - Todaro, Massimo

AU - Di Grigoli, Antonino

AU - Palmeri, Marisa

PY - 2017

Y1 - 2017

N2 - This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40% of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage.

AB - This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci significantly increased during the storage. Chemical parameters showed a natural increase of proteolytic index during storage, an increase of pH (from 5.44 to 5.92), salt (from 2.08 to 2.40% of DM) and a decrease of aw (from 0.984 to 0.971). Storage modified the color of the cheeses, provoked a slight browning, while a* value (red–green) and b* value (yellow–blue) increased until 30 days and then remained unchanged. Cheese fatty acids composition didn't show particular trend during the storage, while several panel test parameters changed. Cheeses after 180 days of storage showed higher solubility, greater odor of butter and less odor of milk than fresh cheeses, that determined an high overall satisfaction of the panelists at the end of storage.

KW - Fresh cheese; Physicochemical properties; Sensory analysis; Shelf-life; Storage; Food Science; Biomaterials; Safety, Risk, Reliability and Quality; Polymers and Plastics; Microbiology (medical)

UR - http://hdl.handle.net/10447/223266

UR - http://www.journals.elsevier.com/food-packaging-and-shelf-life/

M3 - Article

VL - 11

SP - 67

EP - 73

JO - Food Packaging and Shelf Life

JF - Food Packaging and Shelf Life

SN - 2214-2894

ER -