Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian... Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (∼ 30 °C) was identified as having a key role in the cheese microbiological and chemical composition. Microbial populations were numerous and diverse with high numbers of lactic acid bacteria and coliforms. Pathogenic bacteria were not detected, while propionic bacteria and spores of lactate-fermenting clostridia were detected in all samples. Changes in microbial populations corresponded with key changes in chemical composition. During the first 2 days in the warm room at 30 °C, pH decreased to 4.9 and lactose was completely fermented to lactic acid. Over the next 4 days, metabolism of lactate to butyric (7.5 g·kg−1) and propionic (1.7 g·kg−1) acids with a consequent increase in pH to 5.7 occurred. The importance of the warm room temperature was demonstrated. The incubation of moulded curd had to be carried out at temperatures of about 30 °C to obtain the typical fermentation profile. The addition of lysozyme to the vat milk prevented the formation of high level of butyric acid typical of Pannerone cheese, thus demonstrating the involvement of lactate-fermenting clostridia in the production of butyric acid. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Loading next page...
 
/lp/springer-journals/technological-microbiological-and-chemical-characteristics-of-EwhMUAGF6h
Publisher
Springer Journals
Copyright
Copyright © 2009 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2009017
Publisher site
See Article on Publisher Site

Abstract

Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (∼ 30 °C) was identified as having a key role in the cheese microbiological and chemical composition. Microbial populations were numerous and diverse with high numbers of lactic acid bacteria and coliforms. Pathogenic bacteria were not detected, while propionic bacteria and spores of lactate-fermenting clostridia were detected in all samples. Changes in microbial populations corresponded with key changes in chemical composition. During the first 2 days in the warm room at 30 °C, pH decreased to 4.9 and lactose was completely fermented to lactic acid. Over the next 4 days, metabolism of lactate to butyric (7.5 g·kg−1) and propionic (1.7 g·kg−1) acids with a consequent increase in pH to 5.7 occurred. The importance of the warm room temperature was demonstrated. The incubation of moulded curd had to be carried out at temperatures of about 30 °C to obtain the typical fermentation profile. The addition of lysozyme to the vat milk prevented the formation of high level of butyric acid typical of Pannerone cheese, thus demonstrating the involvement of lactate-fermenting clostridia in the production of butyric acid.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References