Volume 6, Issue 4 (December 2019)
J. Food Qual. Hazards Control 2019, 6(4): 179-186 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Guzzon R, Schiavon S, Roman T. Microbial Diversity and Sensorial Properties of Malga Cheese from Trentino (Italy) after Long-Term Ageing Period. J. Food Qual. Hazards Control 2019; 6 (4) :179-186
URL: http://jfqhc.ssu.ac.ir/article-1-636-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-636-en.html
Fondazione Edmund Mach. Centro di Trasferimento Tecnologico. Via Edmund Mach 1, 38010 San Michele all’Adige, (TN) Italy , raffaele.guzzon@fmach.it
Abstract: (3392 Views)
Background: Malga cheeses are made in artisanal and seasonal dairies located in the Alps. This study was carried out to determine microbial diversity and sensorial properties of Malga cheese from Trentino (Italy) after long-term ageing period. The effects of adding the Fermalga Bacterial Pools (FBP) on microbiota biodiversity of cheese were also evaluated.
Methods: Populations of Lactic Acid Bacteria (LAB), mesophilic/thermophilic lactobacilli, mesophilic/thermophilic lactococci, coliforms, Enterococcus sp., and Streptococcus sp. was evaluated by plate count in 38 cheese samples after 6 and 16 months of ageing. Sensorial analysis of cheeses was performed by a panel of 30 expert judges. Statistical analysis of the data was carried out using STATISTICA v. 8.0.
Results: The total microbial count of medium-aged (6 months) cheeses was significantly (p<0.05) higher than that of long-aged (16 months) cheeses. Coliforms as well as Staphylococcus sp. were not detected in all samples. Thermophilic LAB were the relevant (45%) population in cheese made by FBP; while mesophilic LAB, mainly lactobacilli were the relevant (87%) population in the non-inoculated cheeses. The sensorial scores of 16 months-aged cheeses were significantly (p<0.05) higher than that of 6 months samples. However, there was no significant (p>0.05) difference between sensorial scores of Fermalga and non-Fermalga cheeses.
Conclusion: The protection of traditional fermented foods can occur by innovative technologies, making them safe without altering their typical features. This preliminary investigation on the characteristics of Alpine Malga cheeses showed that the addition the FBP had no undesirable effect on the organoleptic characteristics of the cheeses.
DOI: 10.18502/jfqhc.6.4.1997
Methods: Populations of Lactic Acid Bacteria (LAB), mesophilic/thermophilic lactobacilli, mesophilic/thermophilic lactococci, coliforms, Enterococcus sp., and Streptococcus sp. was evaluated by plate count in 38 cheese samples after 6 and 16 months of ageing. Sensorial analysis of cheeses was performed by a panel of 30 expert judges. Statistical analysis of the data was carried out using STATISTICA v. 8.0.
Results: The total microbial count of medium-aged (6 months) cheeses was significantly (p<0.05) higher than that of long-aged (16 months) cheeses. Coliforms as well as Staphylococcus sp. were not detected in all samples. Thermophilic LAB were the relevant (45%) population in cheese made by FBP; while mesophilic LAB, mainly lactobacilli were the relevant (87%) population in the non-inoculated cheeses. The sensorial scores of 16 months-aged cheeses were significantly (p<0.05) higher than that of 6 months samples. However, there was no significant (p>0.05) difference between sensorial scores of Fermalga and non-Fermalga cheeses.
Conclusion: The protection of traditional fermented foods can occur by innovative technologies, making them safe without altering their typical features. This preliminary investigation on the characteristics of Alpine Malga cheeses showed that the addition the FBP had no undesirable effect on the organoleptic characteristics of the cheeses.
DOI: 10.18502/jfqhc.6.4.1997
Type of Study: Original article |
Subject:
Special
Received: 19/08/07 | Accepted: 19/10/30 | Published: 19/12/16
Received: 19/08/07 | Accepted: 19/10/30 | Published: 19/12/16
References
1. Akalin A.S., Gonc S., Akbas Y. (2002). Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science. 85: 1670-1676. [DOI: 10.3168/jds.S0022-0302(02)74239-2] [DOI:10.3168/jds.S0022-0302(02)74239-2]
2. Bergamaschi M., Cipolat-Gotet C., Stocco G., Valorz C., Bazzoli I., Sturaro E., Ramanzin M., Bittante G. (2016). Cheese making in highland pastures: milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition. Journal of Dairy Science. 99: 9631-9646. [DOI: 10.3168/jds.2016-11199] [DOI:10.3168/jds.2016-11199] [PMID]
3. Brandle J., Domig K.J., Kneifel W. (2016). Relevance and analysis of butyric acid producing clostridia in milk and cheese. Food Control. 67: 96-113. [DOI: 10.1016/j.foodcont.2016.02.038] [DOI:10.1016/j.foodcont.2016.02.038]
4. Carafa I., Gubert F., Schiavon S., Tuohy K., Pecile A., Franciosi E. (2012). Fermalga project: saving the biodiversity and typicality of malga cheese in Trentino. Quaderni Sozooalp: 7: 213-223.
5. Carafa I., Nardin T., Larcher R., Viola R., Tuohy K., Franciosi E. (2015). Identification and characterization of wild Lactobacilli and Pediococci from spontaneously fermented mountain cheese. Food Microbiology. 48: 123-132. [DOI: 10.1016/j.fm.2014.12.003] [DOI:10.1016/j.fm.2014.12.003] [PMID]
6. Delgado S., Rachid C.T.C.C., Fernandez E., Rychlik T., Alegria A., Peixoto R.S., Mayo B. (2013). Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing. Food Microbiology. 36: 103-111. [DOI: 10.1016/j.fm.2013.04.015] [DOI:10.1016/j.fm.2013.04.015] [PMID]
7. Doyle C.J., Gleeson D., Jordan K., Beresford T.P., Ross R.P., Fitzgerald G.F., Cotter P.D. (2015). Anaerobic spore formers and their significance with respect to milk and dairy products. International Journal of Food Microbiology. 197: 77-87. [DOI: 10.1016/j.ijfoodmicro.2014.12.022] [DOI:10.1016/j.ijfoodmicro.2014.12.022] [PMID]
8. Enri S.R., Renna M., Probo M., Lussiana C., Battaglini L.M., Lonati M., Lombardi G. (2017). Relationships between botanical and chemical composition of forages: a multivariate approach to grasslands in the Western Italian Alps. Journal of the Science of Food and Agriculture. 97: 1252-1259. [DOI: 10.1002/jsfa.7858] [DOI:10.1002/jsfa.7858] [PMID]
9. Franciosi E., Carafa I., Schiavon S., Gubert F., Tuohy K., Pecile A. (2013). Microbial ecology of Malga cheese from Trentino as a case of spontaneously fermented cheese. Scienza e Tecnica Lattiero-Casearia. 64: 83-90.
10. Guzzon R., Carafa I., Tuohy K., Cervantes G., Vernetti L., Barmaz A., Larcher R., Franciosi E. (2017). Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems. Food Microbiology. 62: 160-168. [DOI: 10.1016/j.fm.2016.10.018] [DOI:10.1016/j.fm.2016.10.018] [PMID]
11. International Organization for Standardization (ISO). (2001). Milk and milk products. General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination. ISO 8261.
12. International Organization for Standardization (ISO). (2007). Microbiology of food and animal feeding stuffs. General requirements and guidance for microbiological examinations. ISO 7218.
13. International Organization for Standardization (ISO). (2013). Microbiology of the food chain-Horizontal method for the enumeration of microorganisms. Part 2: Colony count at 30 °C by the surface plating technique. ISO 4833-2.
14. Lucchini R., Cardazzo B., Carraro L., Negrinotti M., Balzan S., Novelli E., Fasolato L., Fasoli F., Farina G. (2018). Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine Malga. Italian Journal of Food Safety. 7: 55-61. [DOI: 10.4081/ijfs.2018. 6967] [DOI:10.4081/ijfs.2018.6967] [PMID] [PMCID]
15. McSweeney P.L.H. (2007). Cheese problems solved. Woodhead Publishing Series, Boca Raton. [DOI:10.1533/9781845693534]
16. Moreira G.M.M., Costa R.G.B., Teodoro V.A.M., Paula J.C.J., Sobral D., Fernandes C., Gloria M.B.A. (2018). Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. LWT-Food Science and Technology. 98: 583-590. [DOI: 10.1016/j.lwt.2018.09.026] [DOI:10.1016/j.lwt.2018.09.026]
17. Nasrollahi A., Nasrollahi S., Esmaeili P., Kaviani M., Shariati M.A., (2016). An introduction to flavor compound production in cheese. International Journal of Pharmaceutical Research and Allied Sciences. 5: 14-17.
18. Ombarak R.A., Hinenoya A., Awasthi S.P., Iguchi A., Shima A., Elbagory A.R.M., Yamasaki S. (2016). Prevalence and pathogenic potential of Escherichia coli isolates from raw milk and raw milk cheese in Egypt. International Journal of Food Microbiology. 221: 69-76. [DOI: 10.1016/j.ijfoodmicro.2016. 01.009] [DOI:10.1016/j.ijfoodmicro.2016.01.009] [PMID]
19. Poznanski E., Cavazza A., Cappa F., Cocconcelli P.S. (2004). Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park. International Journal of Food Microbiology. 92: 141-151. [DOI: 10.1016/j.ijfoodmicro.2003.09.006] [DOI:10.1016/j.ijfoodmicro.2003.09.006] [PMID]
20. Rahman S.U., Banks J.M., McSweeney P.L.H., Fox P.F. (2000). Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal. 10: 45-53. [DOI: 10.1016/S0958-6946(00)00022-4] [DOI:10.1016/S0958-6946(00)00022-4]
21. Ranjbar R., Safarpoor Dehkordi F., Sakhaei Shahreza M.H., Rahimi E. (2018). Prevalence, identification of virulence factors, O-serogroups and antibiotic resistance properties of Shiga-toxin producing Escherichia coli strains isolated from raw milk and traditional dairy products. Antimicrobial Resistance and Infection Control. 7: 53. [DOI: 10.1186/s13756-018-0345-x] [DOI:10.1186/s13756-018-0345-x] [PMID] [PMCID]
22. Sarantinopoulos P., Kalantzopoulos G., Tsakalidou E. (2002). Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology. 76: 93-105. [DOI: 10.1016/ S0168-1605(02)00021-1] [DOI:10.1016/S0168-1605(02)00021-1]
23. Sarowska J., Futoma-Koloch B., Jama-Kmiecik A., Frej-Madrzak M., Ksiazczyk M., Bugla-Ploskonska G., Choroszy-Krol I. (2019). Virulence factors, prevalence and potential transmission of extraintestinal pathogenic Escherichia coli isolated from different sources: recent reports. Gut Pathogens. 11: 10. [DOI: 10.1186/s13099-019-0290-0] [DOI:10.1186/s13099-019-0290-0] [PMID] [PMCID]
24. Schiavon S., Guzzon R., Gubert F., Roman T., Pecile A., Larcher R. (2019). Protection of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria. Industrie Alimentari. 58: 3-9. [Italian with English abstract]
25. Stone H., Sidel J., Oliver S., Woolsey A., Singleton R.C. (2008). Sensory evaluation by quantitative descriptive analysis. In: Gacula MC. (Editor). Descriptive sensory analysis in practice. Food and Nutrition Press Inc. Trumbull. pp: 23-34. [DOI:10.1002/9780470385036.ch1c]
26. Van Hoordea K., Heyndrickx M., Vandamme P., Huysa G. (2010). Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses. Food Microbiology. 27: 425-433. [DOI: 10.1016/j.fm.2009.12. 001] [DOI:10.1016/j.fm.2009.12.001] [PMID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
