Pasta Filata Cheese Research Articles

LACTIC ACID BACTERIA MICROBIOTA OF “PIROT`S KASHKAVAL”

“Pirot`s kashkaval” represents an autochthonous dairy product belonging to pasta-filata cheeses. In order to determine the changes in the lactic acid bacteria microbiota during 60 days of ripening, 315 lactic acid bacteria strains isolated from ewe`s and cow`s milk cheese were identified as Enterococcus faecium, Pediococcus acidilactici, Pd. pentosaceus, Lactobacillus casei/rhamnosus, Lb. plantaum, Lb. casei, Lb. fermentum, Lb. paracesei, Lb. rhamnosus and Streptococcus macedonicus. Enterococci were the most dominant strains. In the final stages of ripening, the increase of the population of Lb. casei and Pd. acidilactici was observed for ewe`s and cow`s milk cheese, respectively.

Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.

Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São Paulo, Brazil. The objectives of this Research Communication were to evaluate the quality of raw milk used to make Porungo cheese, to characterize its production process, and to determine its chemical composition. The results showed that the raw milk met both Brazilian and international quality requirements. Chemically, Porungo can be classified as a medium to full fat semi-hard fresh cheese. Our study has allowed the first standards and regulations for Porungo to be established in Brazil. By virtue of this, the local producers are able to formalize their activity while consumers can have access to a safe and certified product.

Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties.

This research paper addresses the hypothesis that the application of ultraviolet (UV) light before packaging of pasta-filata cheese has the potential to eliminate or control post-processing contamination whilst maintaining chemical and sensorial quality. The surfaces of kashar cheese were treated at different doses of UV light (0.32-9.63 kJ/m2) in a batch UV cabinet system to determine effects on physicochemical and sensorial quality as well as mould inactivation. Untreated cheese samples were also used for comparison. Kashar cheese was naturally contaminated in a mouldy environment to provide the desired mould numbers before UV treatments. Log reductions of 0.34, 0.69 and 2.49 were achieved in samples treated at doses of 0.32, 0.96 and 1.93 kJ/m2, respectively and the mould count of sample treated at 9.63 kJ/m2 was below the detection limit. We found no significant differences in composition and hardness values between any of the treated or control cheeses. Although some individual colour values increased as the UV doses increased, this change was not observed visually in sensory analysis. Increased light intensity accelerated the lipid oxidation causing a perception of off-flavour. The results of this study show that it is necessary to examine the relationship between the oxidative and sensory interactions while determining the effective doses applied to cheese surface for microbial inactivation.

Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18–30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.

WATER ACTIVITY OF SMOKED PASTA FILATA CHEESE DURING STORAGE

Cheeses have been produced for many thousands of years. They were and still are one of the most important dairy products. One of the most popular type are Pasta Filata cheeses. In literature it is noted that in food production water activity is one of the most important, especially when designing production process. Based on the available information, a hypothesis is proposed that conditions and shelf life of Pasta Filata cheeses can have a significant impact on their water activity. To verify this hypothesis, aw was measured in samples of Polish Pasta Filata cheese known as Rolada Ustrzycka. Samples were stored in conditions of different temperature and time. During the analysis of the numerical data it was found that, among others, storage temperature affects the water activity of this type of cheeses. Conclusions can be used to improve the quality of cheese during storage.

Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

Cheese industry has long been interested in improving the quality and functionality of cheese to meet consumers’ demand as well as reducing the production costs by using different manufacturing strategies. In this study, the effects of microbial transglutaminase (mTG) on the yield, proteolysis and physical properties of processed Kashar cheese were evaluated. The mTG level used was 0.75 U/g protein and the concentrations of emulsifying salt (ES) mixture were 0.8, 1.0 and 1.2 g/100 g cheese curd (w/w). The increase in the moisture adjusted yield of cheeses were between 1.68 and 2.00% as relative change compared to control cheese. The cheeses had similar melting profile with the control cheese. The rheological and textural properties of the cheeses were different from the control cheese. The ES concentration and addition of mTG had an impact on the proteolysis but it did not affect meltability in current concentration. To conclude, the yield of processed Kashar cheese may well be increased to a satisfactory level without adversely affecting the physical characteristics of the end product.

Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system

Aim of the study was to produce probiotic “mozzarella” and “scamorza”, two traditional Italian pasta filata cheeses, by direct-to-vat inoculum of probiotic adjuncts, the main method deliver system used by dairy factories to produce fermented cheeses. Factors that affect the adjuncts viability during cheese-making were evaluated and the identity of the surviving probiotics was ascertained by 16SrDNA sequencing.Five commercial probiotic cultures were selected for acidifying, growth ability and capability to tolerate high temperatures. The best selected probiotic, together with primary starter, was used for production in large scale of “mozzarella” and “scamorza” following procedures of the dairy farm.Results highlighted that stretching curd step is detrimental for probiotic viability reducing more than 2 log cfu/g probiotic load. In our experimental conditions, “mozzarella” could not be considered a good carrier of probiotic because the shelf-life at refrigeration temperature did not allow to re-establish a reasonable dose of probiotics. On the contrary, a ripening of at least 30 days at 15 °C could assure an increase in probiotic load from 10- to 100-fold, prove that semi-ripened cheese, as “scamorza”, obtained by direct-to-vat inoculum system, can be a food-based vehicle for probiotics.Furthermore, sensory analysis showed that probiotic-enriched and traditional “scamorza” were comparable.

Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.

The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature (4 and 12 °C) on their chemical, microbiological, and sensorial characteristics. Three cheese types were made: (i) G: containing L. rhamnosus GG, (ii) L: containing L. acidophilus LA5, and (iii) GL: containing both probiotic strains. Gross composition, pH, microbiological, and sensory characteristics were determined. No differences in gross composition were found among them. pH values remained above 5.2 in cheeses stored at 4 °C. However, a postacidification was observed in cheeses ripened at 12 °C. L. acidophilus LA5 was not able to grow, while L. rhamnosus GG grew 1.5 log10 CFU/g in G and GL cheeses stored at 12 °C, reducing the pH from day 8 onwards. These results emphasize the importance of the storage temperature since the good characteristics of probiotic cheeses are kept if the cold-chain is respected. Thus, the selection of probiotics, together with the food matrix and the starter, should be carefully evaluated.

Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties

Process design of a waterless single screw extrusion of pasta-filata cheese was established based on the material properties during the major steps plasticization, conveying and texturization. Thermo-rheological properties of model cheese curds (pH 5.8 adjusted by citric acid) were determined by small amplitude oscillatory strain experiments (20 – 80 °C) to narrow a promising range of the process temperature ϑprocess. It was shown that ϑprocess should be set according to the following relation: ϑgel-sol (full plasticization) ≤ ϑproduct ≤ ϑtanδmax (peak flowability). Critical shear rates (γ˙crit) of plasticized model cheese were analyzed by a capillary rheometer and translated to the screw speeds (SS) by considering the default configuration of the waterless extruder. Upscaling of process conditions was evaluated with regards to product homogeneity and chemical composition, resulting in the most promising parameters, ϑprocess = 63 °C and SS = 10 rpm. Experiments using fermented and ripened cheese curd (pH 5.0) corroborated the proposed process design strategy.

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco.

Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract

Little is known about the role of traditional dairy products in naturally supplying beneficial microorganisms able to survive in the human gastrointestinal tract (GIT). To investigate this aspect, a fresh artisanal Pasta Filata cheese was administered daily to 18 healthy children, 3–6 years of age, for seven days. Counts and type of lactic acid bacteria (LAB) and propionic acid bacteria (PAB) were carried out on the cheese and children's faeces before and after cheese consumption.In most cases, statistically significant increases of presumptive LAB were observed after seven days from suspension compared to values before and at the end of consumption.Based on repetitive element palindromic PCR (rep-PCR) genotyping, six cheese isolates were identical to faecal isolates. Identity was confirmed by sequencing regions of clpP and rpoD genes for LAB and pepN and proW genes for PAB.Among those cheese isolates P. freudenreichii S-1-P, L. plantarum S-2-2 and L. helveticus S-2-6 stimulated the production of high interleukin 10 (IL-10) and low tumor necrosis factor alpha (TNF-α) levels by peripheral blood mononuclear cells (PBMC). Therefore they could exert anti-inflammatory effects in vivo.Results suggested that traditional dairy products should be more efficiently exploited as a natural source of health-promoting microorganisms.

Conditions of staphylococcal enterotoxin production in milk and milk products

The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great variety in processing technology and environment. Fresh cheeses, soft cheeses and semi-hard and hard cheeses can support growth of S. aureus during the first stages of production up to 48 hours. Normally, the pathogen, if it is present in the milk, will multiply for 3-4 logs and after that, when acidity develops, the populations of S. aureus decrease and usually disappear by the end of the ripening period. However, if enterotoxins are produced during the multiplication phase of the pathogen, it will remain active in the cheese for a long time. Internal mould ripened cheeses (e.g. blue cheese), pasta filata cheeses or the processed cheeses do not represent favorable substrates for the multiplication of S. aureus and enterotoxin production. On the contrary, whey cheeses form a very favorable environment for the enterotoxins' production, because of their high pH and the absence of antagonistic bacterial flora.

Effect of ripening time on colour and texture properties in cheese

The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.

Technological challenges in the production of a probiotic pasta filata soft cheese

The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods.

Candidate probiotic strains, with immunomodulatory and antioxidant effects, isolated from traditional Italian dairy products

Cancer is a multifactorial disease and inflammation could be the 10th hallmark of cancer. Increased systemic inflammation is almost, if not always, a sign of dysbiosis and increased translocation of of bacterial origin, such as endotoxin. Therefore, therapeutic manipulations of intestinal bacteria could reverse the inflammatory responses and restore mucosal homeostasis. Thus, we evaluated the role of a fresh Pasta Filata cheese of the Alto Molise area called “Stracciata”, made from milk of cows fed by grazing and with local dry forages, as a source of potentially probiotic microorganisms. Molecular characterization by sequencing of the 16S rRNA gene were carried out on all bacteria isolated from fresh Pasta Filata cheese manufactured with natural starter cultures. Transmembrane electrical potential (ΔΨ) assay, antioxidant system activity, Glutathione disulphide (GSSG)/reduced Glutathione (GSH) ratio and nucleotides pool were measured by fluorescence techniques and HPLC. Moreover, the ability of bacterial isolates to stimulate IL-10 and TNF-α production by human peripheral blood mononuclear cells (PBMC) was determined in vitro by ELISA kits. We demonstrate how bacteria isolate by Stracciata cheese or their metabolites regulate immunomodulatory effects. Further studies are opportune for conferring therapeutic strategies to traditional dairy products in bacteria-metabolite-immune system axis contest.

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

The aim of this study was to investigate how the yield and water-holding capacity of pasta filata cheese during scalding-kneading (approx. 60 °C) can be improved by sodium chloride content in the stretching water. This is of sensorial and economic interests. The mechanism of hot bringing was further elucidated by adding calcium chloride in the stretchwater. Pasta filata cheese, comparable with high-moisture mozzarella, was produced in a benchtop batch scalding-kneader, with stretchwater containing 1.0, 2.0 and 2.8 g.100 g−1 sodium chloride. Three different kneading times 180, 420, and 600 s at 60 °C were tested. After stretching, the stretchwater and the cheese mass were immediately separated and weighed. Protein water-holding capacity increased with increasing sodium chloride content in the stretchwater while the hardness of the cheese decreased. It was shown that during hot brining of pasta filata type cheese, the addition of sodium chloride increased the moisture content of the protein phase and mass yield but decreased the dry matter yield. The addition of calcium chloride during hot brining reduced the moisture-to-protein ratio and increased hardness. In this study, it is demonstrated that hot brining during cooking-stretching is a critical process parameter for the composition and texture of pasta filata cheese. Based on these results, composition and hardness of pasta filata cheese can be tailored with salt concentration during stretching. The results also show that the increase of protein voluminosity by sodium is hindered in the presence of calcium ions.

The influence of casein haplotype on quality, coagulation, and yield traits of milk from Italian Holstein cows

The aim of this work was to investigate the effect of casein haplotype (CSN1S1, CSN2, and CSN3) on quality, coagulation, and yield traits of milk from Italian Holstein cows. The casein haplotype was determined by isoelectric focusing; milk clotting properties were determined by using a mechanical lacto-dynamographic instrument; and the yields of pressed and pasta filata cheeses were expressed as kilograms of cheese per 100kg of milk processed. Statistical analysis showed a significant effect of the casein haplotype. In particular, BB-A1A1-AA milk showed the highest fat content (4.01g/100g), whereas BB-A2A2-BB milk had a higher protein content, the best coagulation characteristics, and the highest yields in pressed and pasta filata cheeses, and, consequently, better ability to retain fat and protein in the curd. The results of this study suggest that knowledge of milk protein polymorphisms not only allows the production of milk with specific qualitative and quantitative characteristics, but it could also be used as a specific marker within a breed to identify milk suitable for cheesemaking, which confers an economical advantage for dairy producers.

Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.

Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added with natural whey starter. This work aims to describe the traditional technology of this product and to evaluate the microbial groups/species involved in the first month of ripening. Raw milk, curd after stretching and Casizolu cheese samples from two different farmsteads were subjected to enumeration of microbial groups, isolation and genotypic characterization of isolates and PCR temporal temperature gel electrophoresis (TTGE) analysis. The counts of lactobacilli and lactococci groups in raw milk were about 5-6 log UFC ml(-1) of milk. These counts tended to increase in curd and cheeses, reaching values higher than 8 log UFC g(-1) of cheese. Culture dependent and independent approaches employed in this work highlighted the fundamental role of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus paracasei in the manufacture and ripening of Casizolu cheese. Other species frequently isolated were Enterococcus durans, Enterococcus faecium, Enterococcus italicus while Enterococcus lactis, Streptococcus parauberis, Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus fermentum and Lactococcus raffinolactis were isolated occasionally. Lactococcus lactis subsp. lactis, Strep. thermophilus and Lact. paracasei were the principal bacterial species involved in the Casizolu cheese manufacturing and ripening. For the first time, Ent. italicus and Ent. lactis were isolated in the pasta filata cheese. This study shows the first data on microbial groups and species involved in the manufacture of Casizolu cheese and highlights the role of Lact. paracasei and Enterococcus spp. from the earliest stages of ripening cheese; furthermore, provides evidence that raw milk cheese is a source of new strains and therefore a reservoir of microbial biodiversity.

Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents

Ripening stability of α-tocopherol, γ-tocopherol and β-carotene in cheese was evaluated in relation to different milk vitamin content and to the use of either pasteurised or raw milk. Milk from two farms with different management systems was used to obtain different vitamin content. Milk was divided into two parts, of which only one was pasteurised. Four blocks of cheese were made from each batch and ripened for 0, 15, 30, or 60 days at 14–16 °C. There was a notable variation in cheese vitamin levels, with the differences in milk vitamin content due to farm management having the highest impact. Pasteurisation had no effect on cheese vitamin content. Cheese γ-tocopherol and β-carotene content decreased after 30 and 60 days, respectively, whereas α-tocopherol content remained stable. γ-Tocopherol appeared to be the most efficient antioxidant in cheese, followed by β-carotene. Vitamin stability was not influenced by milk vitamin content or pasteurisation.

Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese

Fat reduction in diet is important as scientific evidence linked the high fat intake with coronary heart diseases and obesity. This association has resulted in increased consumer awareness and demand for low fat dairy products especially cheese. In cheese, fat reduction negatively affects the rheological, sensory and functional characteristics. Mozzarella is a type of pasta filata cheese which contains 30 to 45% milk fat on dry weight basis and about 75% of the Mozzarella cheese produced in the world is used as an ingredient on pizza topping. This work was to exploit fat mimetic potential of different hydrocolloids (guar gum and xanthan gum) by using them at different levels (0.15%, 0.30%, and 0.45% of milk) in low fat Mozzarella cheese. In order to assess the suitability of resulting low fat Mozzarella cheese, it was compared with full fat and half fat cheese manufactured by using milk standardized at 3% and 1.5% fat respectively. Result showed that different levels of hydrocolloids affect cheese composition, functionality, texture, sensory attributes and yield to varying extent. Use of guar gum and xanthan gum at 0.15% level produces low fat Mozzarella cheese comparable with full fat cheese in terms of cheese functionality and yield. This work provides strong evidence for the quality production of low fat Mozzarella cheese by using different hydrocolloids as fat replacer.