Grana Padano Cheese Research Articles

Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe.

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.

Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening

Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening

Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period

This study investigated the stress factors that affect the content and the spatial distribution of Clostridium spores in Grana Padano (GP) wheels and in GP samples purchased from the market. The cheeses analyzed were produced adding lysozyme to prevent late blowing defects (LBD). The highest NaCl amount was detected in the external part (5.2 ± 0.6%) while a lower level was observed in the core (2.8 ± 0.3%). The clostridial community differed in cheeses with different ripening times along with pH and salt changes that occur slowly over time. The spore level in the core (0.24 ± 0.19 and 0.16 ± 0.14 MPN/g after 11 and 20 months of ripening) was significantly lower than in the peripheral zones (0.48 ± 0.26 and 0.45 ± 0.31 MPN/g). Moreover, in the wheels aged 11 months, the presence of C. tyrobutyricum was higher in the areas with the lowest salt content, while after 20 months of ripening when a homogeneous concentration of salt and pH within the wheel occurred, C. sporogenes was the prevalent species. Our results showed that in the GP wheels changes in the presence of clostridia responsible for LBD still occur until the salt content in the center of cheeses is higher than threshold NaCl needed to inhibit spore germination.

Functional Characterization of Clostridium tyrobutyricum L319: A Promising Next-Generation Probiotic for Short-Chain Fatty Acid Production.

Probiotics contribute a lot to human health and the occurrence of diseases. Correspondingly, probiotics’ safety evaluation and probiotic properties have received increasing attention in the food industry and disease treatment. Clostridium tyrobutyricum L319 is a short-chain fatty acid (SCFA)-producing strain isolated from Grana Padano cheese with a blowing defect. Our previous study has shown its safety at the genomic level. This study focused more on the safety evaluation and probiotic properties in vitro. According to the results, this strain has no potential virulence factors or the possibility of antibiotic resistance genes propagation. It also fulfilled several criteria to be used as a probiotic, including significant hydrophobicity under an acidic condition (pH 5.0) and resistance to simulate gastric juice and intestinal juice. Additionally, this strain was found to be tolerant to the harsh conditions of the external environment, including resistance to low (20°C) and high (50°C) temperatures, high salts (3% NaCl), and low pH (pH 5.0). Finally, we found that this strain could ferment prebiotics, such as chito-oligosaccharides, to produce SCFAs. It exhibited excellent growth performance whether using chito-oligosaccharide as a sole carbon source or combining glucose as the mixed carbon source. Furthermore, chito-oligosaccharide and glucose (1:1) mixed carbon sources were the optimal strategy for the production of SCFAs. Our findings demonstrated that this strain might be considered a promising candidate for future use as a probiotic to promote health benefits.

Carbon Footprint of a Typical Neapolitan Pizzeria

Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materials, transportation, and energy sources varied within 6.8 and 4.6% of CF. The percentage relative variation of CF with respect to its basic score was of about +26%, +4.4%, and +1.6% or +2.1%, provided that the emission factor of buffalo mozzarella, fresh cow mozzarella (fiordilatte), Grana Padano cheeses, and electricity varied by +50% with respect to each corresponding default value, respectively. The specific carbon footprint for Marinara pizza was equal to ~4 kg CO2e/kg, while for Margherita pizza, it was up to 5.1, or 10.8 kg CO2e/kg when topped with fresh cow or buffalo mozzarella cheese. To help pizza restaurant operators select the most rewarding mitigation strategy, we explored how CF was affected by more sustainable buffalo mozzarella cheese production, lighter and reusable containers for beer, mineral water, and main fresh vegetables, newer diesel-powered vans, less air-polluting electric ovens instead of traditional wood-fired ovens, as well as renewable electricity sources.

HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage

The present study sought to develop a headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS) method to quantify free fatty acids (FFAs) and hexanal in cheese, and to track theirs levels over time. The developed method was applied on Fresh Asiago and Grana Padano cheeses, and FFAs and hexanal levels were monitored over 4 and 12 weeks respectively. Their evolutions were also compared from two types of packaging films: a high-density polyethylene (HDPE) package and a packaging bag named Ideabrill®. The later allowed a lower increase of these analytes (11.6-fold increase for Grana Padano and 5.9 for Fresh Asiago) compared to the HDPE packaging (21.5-fold increase for Grana Padano and 7.4 for Fresh Asiago). This method can contribute to the optimization of analytical methods in food industry for studies on shelf life, quality control or food packaging.

Presence of cyclopropane fatty acids in foods and estimation of dietary intake in the Italian population

Cyclopropane fatty acids (CPFAs) are the most abundant cyclic fatty acids in microorganisms with unknown role(s) regarding their dietary relevance and biological effects in humans. This work was aimed to draw up a list of CPFAs-containing foods for estimating their dietary intake in the Italian population to provide a basis for evaluating their nutritional relevance and potential health-related effects. The CPFAs content of more than 500 food items was investigated and a preliminary dietary intake was assessed (12.0 ± 6.0 mg/day), based on the data reported by the Italian National Food Consumption Survey INRAN-SCAI 2005–06. CPFAs should be considered of dietary relevance in view of their potential physiological activity in humans and their presence in significant amounts in dairy products, as Grana Padano cheese (9.0–30.0 mg/100 g), and in bovine meat (0.7–4.0 mg/100 g). Future studies should elucidate whether this uncommon class of fatty acids has a biological role in human health.

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter.

ABSTRACTLactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

Corn silage replacement with barley silage in dairy cows' diet does not change milk quality, cheese quality and yield.

Considering that water availability for agricultural needs is being restricted, an alternative to corn in animal nutrition should be explored in the Po Valley. The present study aimed to evaluate the effects of either a partial (Trial I) or a total (Trial II) corn silage substitution with barley silage in dairy cows' diet on milk yield and composition, its coagulation properties, cheese yield and the sensorial profile of 16-month-aged Grana Padano cheese. A partial or a total substitution of corn silage with barley silage had no effect on milk yield. Milk fat content in Trial I and milk urea content in both trials were higher with barley silage based diets than in corn silage based diets. No effects were observed concerning the lactodinamographic profile for milk aptitude to cheese-making, cheese yield and its organoleptic traits between feed treatments in Trials I and II. In both trials, hardness, friability and solubility scores were generally lower than reference values, whereas deformability, elasticity and stickiness scores were generally higher than reference values. A partial or a total substitution of corn silage with barley silage in diets for dairy cows did not induce any negative effects on animal performance, nor on milk-quality traits, cheese quality and yield. © 2016 Society of Chemical Industry.

Acceptance of home blood pressure monitoring by patients with hypertension: results from the Heart Healthy Lenoir study

Cow-milk fermentation induced by Lactobacillus helveticus produces peptides with sustained ACE inhibitory activity, mainly dues to 2 tripeptides (valyl-prolyl-proline and isoleucil-prolyl-proline) that have shown to lower blood pressure (BP) in experimental animals and in humans. Grana Padano DOCG, an Italian semi-fat hard cheese, has shown a potent in-vitro ACE-inhibitory effect due its high concentration of such tripeptides. In a previous randomized, open-label, controlled study, the daily dietary integration with Grana Padano cheese was accompanied by significant decrease in systolic and diastolic BP in hypertensive patient (Crippa et al, J Clin Hypertens, 2013). Present data refers to a randomized, double-blind, placebo-controlled, cross-over study in which 30 mild-moderate hypertensive individuals, presenting with BP values not on target (>140 and /or >90 mmHg) after their usual and stable (3 months at least) treatment. All patients received, in random fashion, a dietary integration with Grana Padano Cheese (30 g per day) and placebo (obtained with flavored bread mixed with fats and salts in concentrations equal to those of the cheese). BP was evaluated at baseline and at the end of the active and placebo treatment (2 months each) by: -Office BP (OBP) -Automated Office BP -Ambulatory BP (ABP) monitoring. Automated Office BP was measured by using the BpTRU, (VSM MedTech Ltd, Vancouver, Canada), an automated oscillometric device that provides multiple blood pressure measurements in an office setting in the absence of a healthcare professional. It allows 6 consecutive readings at 1 minute intervals and provides the average of the last 5 measurements. Results: Dietary integration with Grana Padano cheese resulted in a significant decrease in systolic and diastolic Office and Automated Office BP (BpTRU) mean values (Student’s t test: p< 0.05 and p < 0.025). No changes in BMI, total and HDL cholesterol, triglycerides, blood glucose, serum sodium and potassium levels were found after the dietary integration both with respect to baseline and placebo.

Randomized, double-blind, placebo-controlled, cross-over study on the antihypertensive effect of dietary integration with Grana Padano DOCG cheese

Cow-milk fermentation induced by Lactobacillus helveticus produces peptides with sustained ACE inhibitory activity, mainly dues to 2 tripeptides (valyl-prolyl-proline and isoleucil-prolyl-proline) that have shown to lower blood pressure (BP) in experimental animals and in humans. Grana Padano DOCG, an Italian semi-fat hard cheese, has shown a potent in-vitro ACE-inhibitory effect due its high concentration of such tripeptides. In a previous randomized, open-label, controlled study, the daily dietary integration with Grana Padano cheese was accompanied by significant decrease in systolic and diastolic BP in hypertensive patient (Crippa et al, J Clin Hypertens, 2013). Present data refers to a randomized, double-blind, placebo-controlled, cross-over study in which 30 mild-moderate hypertensive individuals, presenting with BP values not on target (>140 and /or >90 mmHg) after their usual and stable (3 months at least) treatment. All patients received, in random fashion, a dietary integration with Grana Padano Cheese (30 g per day) and placebo (obtained with flavored bread mixed with fats and salts in concentrations equal to those of the cheese). BP was evaluated at baseline and at the end of the active and placebo treatment (2 months each) by: -Office BP (OBP) -Automated Office BP -Ambulatory BP (ABP) monitoring. Automated Office BP was measured by using the BpTRU, (VSM MedTech Ltd, Vancouver, Canada), an automated oscillometric device that provides multiple blood pressure measurements in an office setting in the absence of a healthcare professional. It allows 6 consecutive readings at 1 minute intervals and provides the average of the last 5 measurements. Results: Dietary integration with Grana Padano cheese resulted in a significant decrease in systolic and diastolic Office and Automated Office BP (BpTRU) mean values (Student’s t test: p< 0.05 and p < 0.025). No changes in BMI, total and HDL cholesterol, triglycerides, blood glucose, serum sodium and potassium levels were found after the dietary integration both with respect to baseline and placebo.

Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.

Anaerobic spore-forming bacteria (ASFB) in milk derive from the farm environment, and the use of silages and management practices are the main responsible of milk ASFB contamination. The aim of this study was to evaluate the relationships between feeding, milking routine and cow hygiene and milk and Grana Padano cheese (produced with and without lysozyme) ASFB contamination. The study involved 23 dairy farms. ASFB in corn silage were on average 2.34 ± 0.87 log10 MPN g(-1). For grass, Italian ryegrass and alfalfa, ASFB (log10 MPN g(-1)) were numerically higher for silages (3.22) than hays (2.85). The use of corn silages of high quality (high lactic and acetic acids concentrations) decreased the milk ASFB contamination, whilst the use of herbage silages did not affect it. The presence (>40%) of cows with dirty udders increased the ASFB contamination of milk, while forestripping had a positive effect (-9% ASFB). Ripened Grana Padano had an ASFB count below the analytical limit; Clostridium tyrobutyricum DNA was found only in wheels produced without lysozyme, which also showed late blowing. The factors increasing milk spore contamination were corn silage quality, cow udder hygiene and inadequate milking routine. Late blowing was present only in cheeses without lysozyme.

Quantification of l-lysine in cheese by a novel amperometric biosensor

Lysine quantification in cheese by a novel, highly selective amperometric biosensor is reported. Based on l-lysine-α-oxidase immobilized by co-crosslinking onto Platinum (Pt) electrodes modified by overoxidized polypyrrole, the sensor proved almost specific to lysine, sensitive and stable. The pure enzymatic nature of current signals was confirmed by a control electrode modified without enzyme. The precision of the method showed relative standard deviations of 4.7% and 9.2% respectively for Parmigiano Reggiano and Grana Padano cheese (n=5). The recovery data on various cheese, spiked with lysine at 50–100% of the measured content, ranged from 85% to 99%. Different types of cheese were analysed showing lysine concentrations related to the ripening time and the manufacture technology, in agreement with literature data. Within dairy products, no appreciable lysine was detected in yogurts. The method adopted revealed suited to satisfy the demands for precise and sensitive detection of lysine with minimal sample preparation and clean-up.

Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion

The occurrence of the casein-derived angiotensin converting enzyme-inhibitor (ACE-I) peptides VPP, IPP, RYLGY, RYLG, AYFYPEL, AYFYPE, LHLPLP and HLPLP were investigated in 12 different cheese samples by Ultra Performance Liquid Chromatography/High-Resolution Mass Spectrometry. The total amount of ACE-I peptides was in the range 0.87–331mgkg−1. VPP and IPP largely prevailed in almost all cheeses. Following in vitro static gastrointestinal digestion of Cheddar, Gorgonzola, Maasdam and Grana Padano cheeses, type and amount of ACE-I peptides changed, and only VPP, IPP, HLPLP and LHLPLP were detected in the intestinal digestates. The results evidenced that the degree of proteolysis itself cannot be regarded as a promoting or hindering factor for ACE-I peptide release during cheese digestion. Moreover, the data indicated that the ACE-I potential of cheeses cannot be inferred based on the type and amount of ACE-I peptides present in undigested samples.

In vitro ACE-inhibitory activity and in vivo antihypertensive effects of water-soluble extract by Parmigiano Reggiano and Grana Padano cheeses

Angiotensin converting enzyme (ACE)-inhibitory activity and the anti-hypertensive effect of naturally formed bioactive peptides in a lyophilised water-soluble extract (WSE) from 32-month-aged Parmigiano Reggiano (PR) and Grana Padano (GP) cheeses were assessed. ACE-inhibitory activity was evaluated on undigested and in vitro digested WSE: consistent ACE-inhibitory activity in both hard cheeses was found. Twenty spontaneously hypertensive rats were used to test the hypotensive action of lyophilised WSEs from PR and GP cheeses; systolic (SBP) and diastolic (DBP) blood pressures were recorded by a non-invasive tail-cuff method. In vivo administration of GP and PR WSE did not induce a reduction of SBP and DBP after ten weeks of treatment. These results clearly indicate that in vitro ACE-inhibitory activity cannot be used as an exclusive criterion to evaluate potential anti-hypertensive substances. Therefore, in vivo testing of the anti-hypertensive effects of bioactive peptides is necessary to confirm beneficial effects.

The heat stress for workers employed in a dairy farm

The italian dairy production is characterized by high heterogeneity. The typology quantitatively more important (80% of national production) is represented by cow’s milk cheeses (Grana Padano cheese, string cheese, Parmesan cheese, etc.),while the cheese from buffalo’s milk (especially string cheese such as mozzarella ) and cheese from sheep and goats represents respectively 4% and 8% of the national dairy production, and are linked to specific regional contexts. Some phases of the cycle of milk processing occur at certain temperatures that not are comfortable for the operator also in relation to possible problems due to thermal shock. The aim of this study was to evaluate the risk of heat stress on workers operating in a dairy for processing of buffalo milk. The research was conducted at a dairy farm located in the province of Viterbo, Italy, during the spring-summer period. To carry out the research were detected major climatic parameters (air temperature, relative humidity, mean radiant temperature, air velocity) and the main parameters of the individual operators (thermal insulation provided by clothing and the energy expenditure required from the work done by employees in the work areas investigated). Subsequently were calculated main indices of heat stress assessment provided by the main technical standards. In particular have been calculated Predicted Mean Vote (PMV) and Predicted Percentage of Dissatisfied (PPD) in moderate environments, provided by the UNI EN ISO 7730 and the wet bulb globe temperature (WBGT) in severe hot environments required by UNI EN 27243. The results show some phases of risk from heat stress and possible solutions to improve the safety of the operators.

Draft Genome Sequence of Clostridium tyrobutyricum Strain UC7086, Isolated from Grana Padano Cheese with Late-Blowing Defect

Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of hard cheese. Here, we described the draft genome sequences and annotation of C. tyrobutyricum strain UC7086, which was isolated from Grana Padano cheese with blowing defect, and C. tyrobutyricum DSM 2637 type strain in a comparative study.

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese

Grana Padano (GP) is a Protected Designation of Origin cheese made with raw milk and natural whey culture (NWC) that is characterised by a long ripening period. In this study, six GP productions were considered in order to evaluate the trend of microbial dynamics and compare lactic acid bacteria (LAB) population levels in cheeses during the entire cheese-making process. To reach this goal, for each GP production, samples of vat raw milk, NWC and cheeses at 48h, 2, 6, 9 and 13 months were subjected to plate counts and direct counts by fluorescence microscopy, as well as amplicon length heterogeneity-PCR (LH-PCR). Statistical analysis was applied to the results and ecological indices were estimated. It was demonstrated that the LAB able to grow in the cheese-environment conditions could arise from both raw milk and NWC. Starter lactobacilli (SLAB) from NWC were the main species present during acidification, and non-starter LAB (NSLAB), mainly from milk but also from NWC, were able to grow after brining and they dominated during ripening. The peak areas of LH-PCR profiles were used to determine ecological indices during manufacture and ripening. Among cheese ecosystems with different ageing times, diversity, Evenness and Richness were different, with highest bacterial growth and diversity occurring in cheese ripening at 2 months. At this time point, which seemed to be a crucial moment for GP microbial evolution, cell lysis of both SLAB and NSLAB was also observed.Sampling modality and statistical analysis gave greater significance to the results used to describe the microbiological characteristics of a cheese recognised worldwide.

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions – ERRATUM

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions – ERRATUM

Headspace Analysis of Italian and New Zealand Parmesan Cheeses

New Zealand is a leader in the global dairy industry. Milk powder is the principal export product, but there is also a prominent cheese manufacturing industry, catering more for the domestic market. The Selected Ion Flow Tube-Mass Spectrometric (SIFT-MS) technique was used to compare 4 New Zealand cheeses marketed as "parmesan" with 4 Italian Parmigiano Reggiano and Grana Padano cheeses. The cheese headspace was analyzed in real time without any sample preconcentration. Total of 38 volatile compounds in the cheese headspace were monitored with headspace concentrations varying between single digit parts per billion (ppb) to tens of parts per million (ppm). When the results were subjected to multivariate statistical analysis, a clear discrimination was found between the New Zealand "parmesan" and Italian cheeses based solely on the measured concentrations of these volatile compounds. If the volatile compounds used in the analyses were restricted to known odor-active compounds in Parmigiano Reggiano cheese, the ability to discriminate between the cheeses was maintained. The analyses also showed that it was possible to clearly differentiate between the different processing plants in individual countries. Important discriminatory volatiles in the samples tested were butanoic acid and phenylacetaldehyde for discriminating between Italian cheeses and ethyl butyrate, acetaldehyde and methylbutanals between New Zealand cheeses. We conclude that the New Zealand "parmesans" do not provide a good representation of the aroma of Italian "parmesans." SIFT-MS has been shown to clearly differentiate both country of origin and the manufacturer of "parmesan" cheeses made in Italy and New Zealand based on differences in volatile organic compounds. Thus this method will have benefit for use in the quality control of "parmesan" and other cheese varieties.