Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ripening process and the sensory properties of the Parmigiano Reggiano PDO cheese. Six cheesemaking trials were performed and, in each trial, two different separated pools of milk were submitted to the cheesemaking process in parallel, one from AMS and the other from a traditional milking parlor (TMP). AMS milk, in comparison with TMP one, showed higher content of lactose and calcium and lower contents of somatic cells, thermophilic lactic acid bacteria and chloride. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process and the cheese composition and its sensory profile. Moreover, cheeses made with AMS milk fully complied with the sensory characteristics of Parmigiano Reggiano cheese PDO, as defined by the PDO rules.

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Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Microorganisms ◽

10.3390/microorganisms9051044 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1044

Author(s):

Jeong A Kim ◽

Geun Su Kim ◽

Se Mi Choi ◽

Myeong Seon Kim ◽

Do Young Kwon ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactobacillus Casei ◽

Leuconostoc Mesenteroides ◽

The Other ◽

Rice Cake ◽

Two Samples ◽

High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2012.10.011 ◽

2013 ◽

Vol 160 (3) ◽

pp. 290-297 ◽

Cited By ~ 24

Author(s):

Benedetta Bottari ◽

Caterina Agrimonti ◽

Monica Gatti ◽

Erasmo Neviani ◽

Nelson Marmiroli

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Real Time ◽

Real Time Pcr ◽

Thermophilic Lactic Acid Bacteria

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618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain of Streptococcus lactis and its lysogenic and resistant derivatives

Journal of Dairy Research ◽

10.1017/s0022029900008098 ◽

1956 ◽

Vol 23 (1) ◽

pp. 120-125 ◽

Cited By ~ 10

Author(s):

J. Czulak ◽

Jill Naylor

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Strain ◽

Acquired Resistance ◽

Secondary Growth ◽

The Other ◽

Physiological Changes ◽

Streptococcus Lactis ◽

Lysogenic Culture ◽

Relationship Of

A lysogenic culture, prepared in the laboratory from a strain of Streptococcus lactis, was used as a cheese starter in commercial factories. It was attacked in turn by two other unrelated phage races. The lysogenic condition, which involved slight morphological and physiological changes, persisted in the subsequent forms resistant to one or both the new phage races. Acquired resistance to any one of the three phages did not protect the culture from the other two phages.In nature such interactions between phage races and lactic acid bacteria must be constantly taking place, giving rise to similarly related strains.Two of the three phage races produced spreading haloes around their plaques due to a lysin released during phage action. The lysin may also interfere with the survival of secondary growth after attack by these phage races. Production of this type of lysin is thus a property of the phage race and not of the bacterial strain.

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Increased take-off level in automatic milking systems – effects on milk flow, milk yield and milking efficiency at the quarter level

Journal of Dairy Research ◽

10.1017/s002202991800078x ◽

2018 ◽

Vol 86 (1) ◽

pp. 85-87 ◽

Cited By ~ 1

Author(s):

Sabine Ferneborg ◽

Måns Thulin ◽

Sigrid Agenäs ◽

Kerstin Svennersten-Sjaunja ◽

Peter Krawczel ◽

...

Keyword(s):

Flow Rate ◽

The Other ◽

Mean Flow ◽

Flow Rates ◽

Decline Phase ◽

Flow Profiles ◽

Milk Flow ◽

Automatic Milking ◽

Automatic Milking Systems ◽

Time Required

AbstractThis research communication describes how different detachment levels (0.48, 0.3 and 0.06 kg milk/min) at the quarter-level affect milk flow profiles and overall milking efficiency in automatic milking systems. We hypothesized a higher detachment level would result in greater mean flow rates without affecting the volume of harvested milk per cow during 24 h compared to lower detachment levels. The data suggest milk flow decreased to a rate below the overmilking limit within the 6-s delay time required for termination in all treatments, but the duration of overmilking was shorter for the greatest detachment level compared to the other treatments. We conclude that setting a detachment level at a greater milk flow rate reduces the duration of overmilking without affecting the amount of milk harvested when applied to cows in mid-lactation during quarter-level milking. We also suggest that the steepness of the decline phase of the milk flow curve might have a larger effect than the actual detachment level on the duration of overmilking.

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Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Jurnal Agritech ◽

10.22146/agritech.30935 ◽

2019 ◽

Vol 38 (3) ◽

pp. 265 ◽

Cited By ~ 1

Author(s):

Uswatun Hasanah ◽

Haqqifizta Ratihwulan ◽

Lilis Nuraida

Keyword(s):

Lactic Acid ◽

Data Analysis ◽

Lactic Acid Bacteria ◽

Descriptive Analysis ◽

Starter Culture ◽

Analysis Data ◽

Sensory Profile ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Italian Journal of Food Safety ◽

10.4081/ijfs.2020.8552 ◽

2020 ◽

Vol 9 (2) ◽

Author(s):

Federica Giacometti ◽

Paolo Daminelli ◽

Laura Fiorentini ◽

Elena Cosciani-Cunico ◽

Paola Monastero ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Risk Mitigation ◽

Scientific Evidence ◽

Challenge Test ◽

Mitigation Strategy ◽

Listeria Innocua ◽

Ripening Process ◽

Protected Designation Of Origin ◽

The Impact

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a challenge test using Listeria innocua as a surrogate of Listeria monocytogenes was performed, with the aim of increasing knowledge concerning the impact of the Fossa cheese process, and especially of the traditional ripening process of this PDO, on the behaviour of L. monocytogenes. Pasteurized milk was experimentally inoculated with 4.5 log CFU/mL cocktail by three L. innocua strains, and L. innocua and Mesophilic Lactic Acid Bacteria (LAB) counts as well as the evolution of temperatures, pH and aw values were monitored throughout the manufacturing and ripening processes. Throughout the ripening in maturation room a constant temperature of 8°C was observed reaching a temperature between 10 and 15.5°C during ripening into pit. In the final products data for LAB concentration, pH and aw values were roughly in accordance with literature, even if some differences were, probably due to variability of artisanal cheese productions. The numbers of L. innocua showed a slight decrease but remained stable until the end of ripening in maturation room, whereas a significant reduction of the microorganism was observed in the final product, at the end of the ripening into the pit. The findings give scientific evidence that the process of this PDO prevented the L. innocua growth, allowing us to speculate a similar behaviour of L. monocytogenes. Based on this study, the recommendation to extend as much as possible the ripening into pit (from 80 to 100 days) was provided to food business operators as a risk mitigation strategy to be implemented.

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Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium

Journal of Dairy Research ◽

10.1017/s0022029998003331 ◽

1999 ◽

Vol 66 (1) ◽

pp. 105-113 ◽

Cited By ~ 11

Author(s):

ANNE THIERRY ◽

DELPHINE SALVAT-BRUNAUD ◽

JEAN-LOUIS MAUBOIS

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Free Amino Acids ◽

Free Amino ◽

Streptococcus Thermophilus ◽

Lactobacillus Helveticus ◽

The Media ◽

Lactate Consumption ◽

Thermophilic Lactic Acid Bacteria

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

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