Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability

Daniela Gammariello,Amalia Conte,Massimiliano Attanasio,Matteo Alessandro Del Nobile

doi:10.3390/app11167446

Abstract

In this study, lemon extract and chitosan were used as antimicrobial agents during Giuncata cheese production in order to assess whether the natural compounds would improve the cheese’s microbial quality. In particular, the viable cell concentration of the main spoilage microbial growth (Pseudomonas spp. and total coliforms) was monitored during refrigerated storage at 4 °C. A central composite design (CCD) was adopted to highlight a possible synergic effect of the two selected compounds. The results showed that a decrease in the cell growth rate of the monitored spoilage microorganisms was observed for all cheese samples added with active agents, when compared with the control cheese. Despite the recorded antimicrobial activity, an antagonist effect was detected when the two compounds were combined at the highest concentrations. In fact, the best performance was obtained when the lemon and the chitosan were used individually at concentrations of 500 and 60 ppm, respectively.

Highlights

Giuncata cheese is a typical fresh cheese from the Apulia region (Italy)
The odour of the Giuncata cheese is generally fine and delicate, while the flavour is mainly acidic, depending on the prevalent lactic acid bacteria species that are present in the milk and in the cheese [1]
The Giuncata cheese used in this study was manufactured in the dairy plant “Posta la Via” (Foggia, Italy) according to the following procedure: the cow milk was heated to 80 ◦ C and cooled to 38 ◦ C and liquid calf rennet was added

Summary

Introduction

Giuncata cheese is a typical fresh cheese from the Apulia region (Italy). It is made from cow’s milk and it takes its name from the specific container used for the draining process of cheese, which, in the Italian language, is called “giunco”. The curd is collected and drained into the above-mentioned specific container. There is no rind and the dough is white. The odour of the Giuncata cheese is generally fine and delicate, while the flavour is mainly acidic, depending on the prevalent lactic acid bacteria species that are present in the milk and in the cheese [1]. Giuncata is usually packaged under an ordinary atmosphere and stored under refrigerated conditions for a storage time that lasts only 4–5 days

Methods

Results

Conclusion