Abstract
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.
Highlights
The origin of cheese is ancient; it is dated back to 8000 years ago when this dairy fermented product was already produced in the Middle-East [1]
In order to stabilize the characteristics of these cheeses and to preserve the typical organoleptic notes avoiding the flattening of the sensory profile of the final products, the application of commercial starter cultures is not advisable [81]
The studies conducted on PDO Pecorino Siciliano cheese showed that the wooden vats used for milk collection and curdling are a primary source of useful lactic acid bacteria (LAB), starter cultures selected from autochthonous populations safeguard the typicality of the cheese with little modifications of the traditional manufacture technology, their application in combination with non-starter LAB determines their dominance over milk LAB and controls the development of spoilage and potential pathogenic species
Summary
The origin of cheese is ancient; it is dated back to 8000 years ago when this dairy fermented product was already produced in the Middle-East [1]. LABmilk [11].into cheese are lactic acid bacteria (LAB): Those acting during the first hours/days of productions are Both groups of LAB contribute to controlling the development of undesired microorstarter species, which have to generate a high amount of lactic acid basically through the ganisms, but their activities and the stressing physicochemical conditions of the mature fermentation of lactose, while the species acting during ripening, important to develop cheeses, mainly represented by low pH, high concentrations of organic acids, low water the final organoleptic notes, are indicated as non-starter LAB [11]. Isolation, characterization, and selection of starter and non-starter LAB, as well as their application at the laboratory, small scale, and large scale level
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