scholarly journals Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

2019 ◽  
Vol 8 (4) ◽  
Author(s):  
Federica Biolcati ◽  
Maria Teresa Bottero ◽  
Alessandra Dalmasso
Keyword(s):  
Raw Milk ◽  
Microbiological Analysis ◽  
Cheese Making ◽  
Protected Designation Of Origin ◽  
Soft Cheese ◽  
Different Seasons ◽  
Preliminary Study ◽  
Natural Milk ◽  
Coagulase Positive Staphylococci ◽  
Piedmont Region

Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.

scholarly journals Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Rosaria Lucchini ◽  
Barbara Cardazzo ◽  
Lisa Carraro ◽  
Michele Negrinotti ◽  
Stefania Balzan ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Evaluation ◽  
Raw Milk ◽  
Starter Cultures ◽  
Salmonella Spp ◽  
E Coli ◽  
First Case ◽  
Bacterial Biodiversity ◽  
Natural Milk ◽  
Coagulase Positive Staphylococci

Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli, staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and aw were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga, in any case preserving bacterial biodiversity.

scholarly journals Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1859
Author(s):  
Federica Biolcati ◽  
Ilario Ferrocino ◽  
Maria Teresa Bottero ◽  
Alessandra Dalmasso
Keyword(s):  
Relative Abundance ◽  
Debaryomyces Hansenii ◽  
Geotrichum Candidum ◽  
Production Chain ◽  
Milk Samples ◽  
Protected Designation Of Origin ◽  
Dairy Plant ◽  
Natural Milk ◽  
High Diversity ◽  
Piedmont Region

Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5- and 15-days ripened cheese were collected from one dairy plant and the mycobiota was analyzed by the metataxonomic approach. Milk samples showed a high diversity and Cladosporium, Kluyveromyces marxianus, Geotrichum candidum and Debaryomyces hansenii were found with higher relative abundance. This mycobiota remains quite stable in NMC and curd matrices although the relative abundance of K. marxianus and G. candidum yeasts increased significantly and shaped the fungal composition of 5- and 15-day ripened cheese.

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

2020 ◽  
Vol 21 (3) ◽  
pp. 99-106
Author(s):  
Mona Yousef ◽  
Hazem Ramadan ◽  
Maha Al-Ashmawy
Keyword(s):  
Plant Extract ◽  
Reduction Rate ◽  
Ice Cream ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Herbal Extract ◽  
Listeria Species ◽  
Soft Cheese ◽  
High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

scholarly journals The influence of the climatology of the semi-arid from Alagoas-Brazil on the raw milk microbiota

2017 ◽  
Vol 3 (1) ◽  
pp. 27
Author(s):  
Ticiano Gomes do Nascimento ◽  
Euridice Farias Falcão ◽  
Maria Cristina Delgado da Silva ◽  
Josicleide Nascimento Oliveira Silvino ◽  
Pierre Barnabé Escodro ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Thermal Comfort ◽  
Vegetation Index ◽  
Raw Milk ◽  
Climatic Conditions ◽  
The State ◽  
Maximum Temperature ◽  
Climatic Data ◽  
Microbiological Analysis ◽  
Semi Arid

This study aimed to evaluate the influence of the climatology of the semi-arid from Alagoas-Brazil on the raw milk microbiota in semi-arid area of the 07 micro-regions of the State of Alagoas of Alagoas, Brazil. The climatic data were extracted from National Institute of Meteorology from the Brazilian government. The raw milk was collected after the dairy cow milking process in 12 small rural associations of the semi-arid from the State of Alagoas, during the 4 seasons and the raw milk was carried out procedures of sampling, transportation and microbiological analysis. A total of 58 samples were counted coliforms at 45°C, <em>Escherichia coli</em> and coagulase-positive <em>Staphylococcus</em>. Only 02 rural associations presented low levels of microbiological contamination, which were located in areas of climatic conditions and parameters of thermal comfort index and vegetation index favorable, but 10 rural associations presented high counting of coliforms at 45°C, <em>Escherichia coli</em>. The climatologic parameters (maximum temperature, atmospheric pressure), bovine comfort thermal index and vegetation index have showed to influence the growth of the coliforms at 45°C and <em>Escherichia coli</em> with high incidence during the summer weather. The precipitation parameter, bovine thermal comfort and vegetation index have displayed to influence coagulase-positive<em> Staphylococcus</em> counting especially during the period between the summer end and the autumn beginning seasons. New Actions, and Rural Education and Health Programs should be implemented as politics of Food Safety. New strategies and programs for dissemination more effective on the risks of transmission of pathogens and Foodborne Diseases are necessary as the part of emergence politics of the health and education areas. Regulatory Actions should be encouraged within the processes that improve the quality control of raw milk as well its bioproducts, with professional assistance relevant in agriculture area.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

scholarly journals Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

2019 ◽  
Vol 70 (3) ◽  
pp. 1669
Author(s):  
S. KAMINARIES ◽  
A. SCORDOBEKI ◽  
E. ZOIDOU ◽  
G. MOATSOU
Keyword(s):  
Goat Milk ◽  
Raw Milk ◽  
High Heat ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Pasteurized Milk ◽  
Reduced Fat ◽  
Goat Cheese ◽  
Protected Designation Of Origin ◽  
Penicillium Candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

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