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Busetta G, Garofalo G, Barbera M, Di Trana A, Claps S, Lovallo C, Franciosi E, Gaglio R, Settanni L. Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese. Food Res Int 2023; 169:112926. [PMID: 37254352 DOI: 10.1016/j.foodres.2023.112926] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/07/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply characterized for its bacterial community, chemical composition and sensory aspects. The entire cheese making process (from milk collection to ripened cheese) was performed by strictly applying the traditional protocol for CPL production in four dairy factories (A-D) representative of the production area. The vat made of wood represents the main transformation tool for CPL cheese production and the biofilms hosted onto the internal surfaces of all vats analyzed in this study were dominated by lactic acid bacteria. Total mesophilic microorganisms present in bulk milk (4.7-5.0 log CFU/ml) increased consistently after contact with the wooden vat surfaces (5.4-6.4 log CFU/ml). The application of Illumina sequencing technology identified barely 18 taxonomic groups among processed samples; streptococci and lactobacilli constituted the major groups of the wooden vat biofilms [94.74-99.70 % of relative abundance (RA)], while lactobacilli dominated almost entirely (94.19-100 % of total RA) the bacterial community of ripened cheeses. Except coagulase positive staphylococci, undesirable bacteria were undetectable. Among chemical parameters, significant variations were registered for unsaturated, monounsaturated, polyunsaturated fatty acids and antioxidant properties (significantly lower for CPL cheeses produced in factory B). The cheeses from factories A, C and D were characterized by a higher lactic acid and persistence smell attributes than factory B. This work indicated that the strict application of CPL cheese making protocol harmonized the main microbiological, physicochemical and sensory parameters of the final cheeses produced in the four factories investigated.
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Affiliation(s)
- Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Adriana Di Trana
- Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali (SAFE), University of Basilicata, Viale dell'Ateneo Lucano, 10, Potenza 85100, Italy
| | - Salvatore Claps
- CREA Research, Centre for Animal Production and Aquaculture, S.S. 7 Via Appia, Bella Muro, PZ 85051, Italy
| | - Carmela Lovallo
- CREA Research, Centre for Animal Production and Aquaculture, S.S. 7 Via Appia, Bella Muro, PZ 85051, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Expression patterns of major genes in fatty acid synthesis, inflammation, oxidative stress pathways from colostrum to milk in Damascus goats. Sci Rep 2021; 11:9448. [PMID: 33941846 PMCID: PMC8093257 DOI: 10.1038/s41598-021-88976-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 04/16/2021] [Indexed: 11/08/2022] Open
Abstract
The molecular regulation of milk secretion and quality in the transition period from colostrum to milk in goats is largely unknown. In the present study, mammary gland secretion of goats was collected in 0th, 4th, 7th, 14th and 28th days after parturition. In addition to composition and fatty acid profile of colostrum or milk, FASN, SCD, ACACA, COX-2, NRF2, TLR2, NF-kB, LTF and PTX3 genes expression patterns were determined from milk somatic cells. While somatic cell count (SCC), malondialdehyde (MDA), fat, fat-free dry matter, protein and lactose were highest as expression levels of the oxidative and inflammatory genes, freezing point and electrical conductivity were lowest in colostrum. With the continuation of lactation, most of the fatty acids, n3 ratio, and odour index increased but C14:0 and C16:0 decreased. While FASN was upregulated almost threefolds in 14th day, ACACA was upregulated more than fivefolds in 7th and 14th days. Separately, the major genes in fatty acid synthesis, inflammation and oxidative stress were significantly associated with each other due to being positively correlated. MDA was positively correlated with SCC and some of the genes related inflammation and oxidative stress. Furthermore, significant negative correlations were determined between SCC and fatty acid synthesis related genes. With this study, transition period of mammary secretion was particularly clarified at the molecular levels in Damascus goats.
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Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020; 138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18-30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.
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Affiliation(s)
- Sharon Puleo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Rossella Di Monaco
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Paolo Masi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom. Animals (Basel) 2020; 10:ani10060977. [PMID: 32512814 PMCID: PMC7341197 DOI: 10.3390/ani10060977] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/01/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022] Open
Abstract
Simple Summary Replacing conventional feed with waste biomass produced by crop-industrial processes can be a good practice for the sustainability of crop-livestock systems and an interesting solution for their disposal—as long as they maintain the quality of products. Considering the relationship between feeding management and qualitative profile in products of animal origin, the aim of our study was to assess the effect of dietary olive cake supplementation on nutritional quality, fatty acid composition, volatile and sensory profile of milk and the cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows, divided into two homogenous groups. Animals were fed with a conventional diet (CTR group) and a conventional diet supplemented with dried olive cake (OC group). Data showed that olive cake utilization in the diet of lactating dairy cows may modify the quality of dairy products. The increased unsaturated fatty acids (oleic acid, vaccenic acid and CLA) and decreased SFA (short- and medium-chain fatty acids) suggest a positive role of olive cake in improving the nutritional and nutraceutical properties of the cheese. Moreover, the olive cake affected not only the volatile profile of the cheese, but also its appearance, smell and taste, which are associated with a higher score of acceptance. Abstract Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p < 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p < 0.05) yield, moisture and fat content, lower (p < 0.05) pH, protein, salt and ash content, higher (p < 0.01) MUFA and PUFA and CLA content, lower (p < 0.05) SFA, higher (p < 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p < 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors’ acceptance.
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Uzun P, Serrapica F, Masucci F, Assunta BCM, Yildiz H, Grasso F, Di Francia A. Diversity of traditional Caciocavallo cheeses produced in Italy. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12640] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Uzun
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Francesco Serrapica
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Felicia Masucci
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | | | - Hilal Yildiz
- Department of Food Engineering, Faculty of Engineering‐Architecture Nevsehir Hacı Bektaş Veli University Nevsehir 50300 Turkey
| | - Fernando Grasso
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
| | - Antonio Di Francia
- Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
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Nedomová Š, Kilián L, Pytel R, Kumbár V. Effect of ripening time on colour and texture properties in cheese. POTRAVINARSTVO 2017. [DOI: 10.5219/744] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese. Nutrients 2015; 7:10251-68. [PMID: 26690211 PMCID: PMC4690085 DOI: 10.3390/nu7125533] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/23/2015] [Accepted: 11/30/2015] [Indexed: 11/23/2022] Open
Abstract
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.
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Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
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Santillo A, Albenzio M. Sensory Profile and Consumers' Liking of Functional Ovine Cheese. Foods 2015; 4:665-677. [PMID: 28231229 PMCID: PMC5224561 DOI: 10.3390/foods4040665] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Accepted: 10/28/2015] [Indexed: 01/08/2023] Open
Abstract
The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology.
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Affiliation(s)
- Antonella Santillo
- Department of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy.
| | - Marzia Albenzio
- Department of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy.
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