Traditional Cheeses from the Malopolska Region

SummaryWhen Havarti cheeses were made from milk concentrated 5-fold using ultrafiltration (UF) and with a direct vat set type starter containing Streptococcus lactis, Str. cremoris, Leuconostoc cremoris and Str. lactis subsp. diacetilactis (i.e. a BD-type starter) their colour, texture, body, and flavour were equal to those of traditionally produced Havarti. The somewhat slower flavour development was associated with a retarded breakdown of protein. Although αs1-casein was almost completely broken down in Havarti cheese made with the ultrafiltration method (UF Havarti) and traditional cheeses after 120 d of storage, degradation of β-casein was retarded in UF Havarti. Rennet contents and numbers of starter organisms were similar in the two types of cheese and thus could not explain the difference in ripening rate. Str. lactis subsp. diacetilactis was dominant in both UF and traditional Havarti cheeses when the BD-type starter was used. By varying the composition of the starter, large variations in the bacterial composition and citrate fermentation in UF Havarti cheeses were obtained. The BD-type starter gave the best organoleptic quality.

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Prevalence, Biotyping, and Antimicrobial Resistance of Yersinia enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of Yersinia enterocolitica in Traditional Cheeses

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2020.0051 ◽

2021 ◽

Vol 78 (1) ◽

pp. 122

Author(s):

Milad TAVASSOLI ◽

Abdollah JAMSHIDI ◽

Golnaz RANJBAR ◽

Mohammad Reza TORBATI MOGHADDAM ◽

Asma AFSHARI

Keyword(s):

Polymerase Chain Reaction ◽

Antimicrobial Resistance ◽

Yersinia Enterocolitica ◽

Contamination Rate ◽

Chain Reaction ◽

Traditional Cheeses ◽

Traditional Cheese ◽

Selective Agar ◽

Polymerase Chain

The present study aimed to investigate the contamination rate of various traditional Iranian cheese samples with Yersinia enterocolitica. In total, 200 cheese samples were collected from the northeast of Iran, and 10 types of traditional cheese were evaluated, including Lighvan, Kurdish, lactic, Tape-Salam, Onsory, Turkmen (type one and two), Sistani, Baluchi, and Kormange. The samples were analyzed using pre-enrichment Peptone-Sorbitol-Bile (PSB) broth, Yersinia selective agar (Cefsulodin-Irgasan-Novobiocin (CIN))following polymerase chain reaction (PCR). Antimicrobial tests were carried out using 13 antibiotics on all the positive samples. From the cheese samples collected from Khorasan Razavi province, Kurdish cheese had the highest contamination rate (9/20; 45%), while the lowest contamination rate was observed in Lighvan and Onsory cheese. Also, the most commonly identified biotype was biotype 1A (23/38; 61%). Y. entrocolitica was mostly susceptible to ciprofloxacin, tetracycline, gentamicin, chloramphenicol, cefotaxime, and ceftazidime, while resistant to ampicillin and amoxicillin.

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