Abstract
Iodine is an essential trace element involved in the regulation of thyroid metabolism and antioxidant status in humans and animals. The aim of this study was to evaluate the effect of ewes’ dietary iodine supplementation on biogenic amines content as well as microbiological and physico-chemical characteristics in a raw milk cheese at different ripening times (milk, curd, and 2, 7, 15, 30, 60, and 90 days). Two cheese-making trials were carried out using milk from ewes fed with unifeed (Cheese A) or with the same concentrate enriched with iodine (Cheese B). The results indicated that the counts of principal microbial groups and physico-chemical characteristics were quite similar in both cheeses at day 90. Cheese B was characterized by a higher content of biogenic amines and propionic acid. Propionic bacteria were found in both cheeses mainly in Trial B in agreement with the higher content of propionic acid detected.
Highlights
Milk and dairy products represent the second most important source of iodine in the EuropeanUnion or in the United States [1] for infants and children
Mesophilic lactobacilli, lattococci, aerobic mesophilic bacteria (AMB), enterococci, and yeasts showed a significant increase during the first days ripening
The overall management system of the farm was the same, so it is possible to hypothesize that iodine influenced the main features of Pecorino Incanestrato di Castel del Monte cheese
Summary
Milk and dairy products represent the second most important source of iodine in the EuropeanUnion or in the United States [1] for infants and children. Iodine deficit in the diet causes various thyroid dysfunctions and infant mortality [2]; iodine has a recommended daily intake of 150 μg for both adolescents and adults [3,4]. The concentration of this element in milk and dairy products has been reported in different papers and it can vary in terms of animal feed, the season (the higher concentration is in winter), and exposure to iodophors [2]. Some studies [6,7] have been carried out to evaluate the effects of dietary iodine supplementation in dairy goats and cows on milk iodine content and milk production traits. Very little information is available about the effects of iodine addition on ewes’ milk and milk-based product composition, nor about the response of dairy product microbiota
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