Abstract
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming.
Highlights
Consumers living in Western countries show a dichotomic aptitude towards food tradition and innovation: on the one hand, they are genuinely interested in food innovation, and on the other hand, they are attracted by traditional food
Among the 17 TAP cheeses referred to the Apulia region (Southern Italy), we focused on Caprino, Pecorino, Vaccino, and Cacioricotta, which have been on the list since 2000 [7]
Caprino, Pecorino, Vaccino, and Cacioricotta (50% cows’ and ewes’ milk cheese) TAP cheeses were manufactured at a semi-industrial dairy plant located at Putignano, Bari, Southern Italy, according to traditional protocols (Figure 1), which were characteristic for each cheese, but shared the following aspects: (i) coagulation parameters were identical for all the cheeses, except for a slightly higher renneting temperature adopted for curding Cacioricotta; (ii) except for Cacioricotta cheese, curd was scalded in the “scotta”, Foods 2022, 11, x FOR PEER REVIEW
Summary
Consumers living in Western countries show a dichotomic aptitude towards food tradition and innovation: on the one hand, they are genuinely interested in food innovation, and on the other hand, they are attracted by traditional food. It is undeniable that traditional food, along with typical food, besides being referenced starting blocks for food innovation, represent an invaluable legacy to be protected [1]. European Policy on agri-food quality includes the protection of agricultural and food products through appropriate designations, namely, Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Specialty Guaranteed (TSG). These labels are explicitly meant to provide consumers with detailed information about a given product, protecting them from the risk of imitation [2]. These labels are explicitly meant to provide consumers with detailed information about a given product, protecting them from the risk of imitation [2]. 4.0/).
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