Provolone Cheeses Research Articles

Production of Pre Ripened Provolone Cheese and Quality Characterization Using Blends of Whole Milk

Cheese is a product made from the curd obtained from milk by coagulating the casein with the help of rennet in the presence of lactic acid produced by added starter culture. The study was aimed to evaluate the yield and quality of pre ripened provolone cheese prepared from different blends of cow, doe, ewe and camel whole milk. The sources of milk were from Hawassa town, Langano and Kofele areas of Oromiya region. Pre ripened provolone cheeses were made from blends contained ratio between 60-80%, 10-30%, 10-30% and 0-20% for cow, doe, ewe and camel milk, respectively using standard procedure. The whole milk and its pre ripened provolone cheeses were subjected to physicochemical analyses. The physicochemical analyses, selected minerals, bioactive compounds, microbial quality and consumer acceptability of the pre ripened provolone cheese were analyzed. The blending proportion of different milk had significant (P<0.05) effect on the physiochemical property, mineral, bioactive and sensory quality of pre ripened provolone cheese. The physiochemical property of whole milk for manufacture of pre ripened provolone cheeses were in the range between 10.56 to 15.08% for total solids, 3.45 to 5.20% for fat and 3 to 4.19% for crude protein. The chemical composition of pre ripened provolone cheese prepared from different blended milk ranged from 47.32- 67.05% for total solids, 24.26 – 36.81% for fat, 17.78 – 26.30% for crude protein, 1.09 – 3.49% for total ash, and 0.75 – 2.98% for lactose; ascorbic acid (0.49 to 3.08 mg/kg) and total polyphenols (1.00 to 17.50 (mg GAE/g). The fat, protein and total solids recovery of pre ripened provolone cheeses ranged from 64.87% to 95.39%, 54.58% to 84.67% and 41.35% to 59.92% respectively. The yield of pre ripened provolone cheese ranged from 9.22% to 13.47%. Total bacteria count was found to be the predominant micro flora of pre ripened provolone cheeses and reached 5.24 cfu/g in the control cheese. The entire consumer acceptability of the pre ripened provolone cheese was in acceptable range. In conclusion, the pre ripened provolone cheese prepared from T12 (60% cow, 10% doe and 30% ewe) milk gave better cheese yield and had auspicious results in nutritional qualities comparable with that of control cheese and other cheese samples. Keywords: Blends of whole milk, cheese yield, pre-ripened provolone cheese, quality characterization DOI: 10.7176/ALST/82-01 Publication date: October 31 st 2020

Effects on Flavor Compounds of Radialized Provolone Cheese

In this paper, Provolone Cheeses were radialized by 60Co-γ of different doses, and they were stored. The impact of texture in the cheese after radialization was studied, the peculiar smell resulted from radialization were analyzed, the mechanisms and preventing methods were discussed. Main conclusions are as follows: Volatile flavors of Provolone cheeses of different radialization doses were detected by HS-SPME-GC-MS. The result showed that the variety and quantity of volatile flavors were changed obviously after radicalization: esters and phenols were reduced numerously; while aldehydes, ketones, aromatic hydrocarbons and alkyl olefin had increased significantly; Irradiation cause sulfur compounds such as sulfur alcohols and sulfur ketone.

Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR

A sensitive PCR method amplifying an internal fragment of the major tail protein gene was developed to detect Lactobacillus delbrueckii subsp. lactis lytic bacteriophages in undefined, thermophilic whey starters used in Italy for production of Grana and Provolone cheeses. PCR was applied to several lytic Lb. delbrueckii subsp. lactis bacteriophages, which were highly diverse according to restriction analysis and phage host range. PCR detected the presence of phages in two out of 11 cultures, when applied to whey starters for Grana Padano cheese sampled from different cheese plants. The presence of actively growing phages in infected cultures was confirmed by traditional test. The PCR method proved to be useful to screen for the presence of Lb. delbrueckii subsp. lactis phages in thermophilic whey starters.

Valorization of traditional foods

PurposeThis study aimed to assess if an Italian artisanal pasta filata cheese, named Provolone del Monaco, is perceived by consumers as typical or not and if any variability exists among cheeses made by different dairies.Design/methodology/approachTwo experiments were performed. In the first experiment, two artisanal Provolone del Monaco having different ripening times and two industrial Provolone cheeses were evaluated. A total of 95 subjects, divided into three homogeneous groups, first rated the samples in blind condition, then, after having received information about typicality; price, and both sets of information. In the second experiment, the quantitative descriptive profiles of eight Provolone del Monaco samples aged six months and made by different dairies were compared with the quantitative descriptive profiles of the same cheese aged ten months and provolone cheeses made by industrial dairies.FindingsConsumer results revealed that consumers knowing typicality information gave a better score to cheeses markedly different. The price together with typicality information, represented a quality indicator. Cluster analysis of descriptive scores revealed homogeneity between the equally aged Provolone del Monaco samples. Moreover descriptive data showed that cheese was characterized by several specific attributes, that the consumer, probably, recognized as typical.Research limitationsIt must be noticed that once it was performed in Campania, the results extrapolation to other regions or countries should not be made unless similar results are found.Originality/valueThis study will contribute to better addressing consumer needs and enhancing the competitiveness of traditional foods.

Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest.

Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

Lactobacillus helveticus is the dominant microflora of the natural whey starters used for Parmigiano Reggiano cheese making. The aim of this work was to study the biodiversity of different strains of Lact. helveticus present in six cultures and to compare them with strains of the same species previously isolated from natural whey cultures used for Grana Padano and Provolone cheeses. Twenty different biotypes of Lact. helveticus strains were identified combining the results deriving from SDS-PAGE of cell surface proteins and PCR fingerprinting using M13 as a primer. The biotypes were present in varying amounts in the six natural whey starters and the biodiversity was demonstrated not only within the whey cultures, but also between the whey cultures. Lact. helveticus strains isolated from Parmigiano Reggiano whey cultures analysed by PCR M13, SDS-PAGE and RFLP were distinguishable from Lact. helveticus strains of different dairy origin, namely Grana Padano and Provolone natural whey starters. The presence of different Lact. helveticus biotypes seems to be related to the specific ecosystem of cheese making and may be considered as one of the elements contributing to the typicality of Parmigiano Reggiano cheese.

Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found among L. helveticus strains isolated from natural dairy starter cultures. In the present study we investigated the genotypic diversity of 74 strains isolated from different dairy cultures used for manufacturing Grana and Provolone cheeses and six collection strains. A restriction fragment length polymorphism analysis of both total genomic DNA and the 16S rRNA gene (ribotyping) was used as genotypic fingerprinting. A multivariate statistical analysis of the data enabled us to identify significant genotypic heterogeneity in L. helveticus. We found that genotypic fingerprinting could be used to distinguish strains; in particular, it was possible to associate the presence of specific strain genotypes with dairy ecosystem sources (e.g., Grana or Provolone cheese). Our data contribute to the description of microbial heterogeneity in L. helveticus and provide a more solid basis for understanding the functional and ecological significance of the presence of different L. helveticus biotypes in natural dairy starter cultures.

Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures

We studied the incidence of inducible Lactobacillus helveticus strains among 74 isolates from natural whey starter cultures that are used for the production of Italian Grana and Provolone cheeses. Mitomycin C was used for induction of cultures. Of the 77 strains tested, 35 strains (47%) released supernatant particles in the culture that were able to inhibit up to a maximum of 47 (61%) sensitive indicator strains. The presence of bacteriophages in culture supernatants of L. helveticus strains LH38 and LH60 was verified by electron microscopy. None of the positive culture supernatants formed plaques, and inhibition zones were observed only on agar plates that had been inoculated with the indicator strains. Fourteen of the 17 positive culture supernatants were able to propagate on some indicator strains, indicating the presence of completely infective virions in liquid medium. The particles were insensitive to proteolytic enzymes, were unable to pass through a microfiltration membrane, were sensitive to heat, and were sedimented by ultracentrifugation. Some of these particles showed killer activity against nonproliferating cells of indicator strains. The lysogenic state of the L. helveticus strains was related to a stronger resistance of these strains to the products of the induction; higher prevalence of indicator strains were found among the noninducible strains.

Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties

Major individual free fatty acids in commercial samples of four Italian cheese varieties were measured during aging at 2 or 7°C. Romano cheeses had the greatest amounts of free fatty acids and the strongest free fatty acid flavors. Concentrations of carbons 4 and 6 free fatty acids decreased, whereas those of carbons 14 to 18 increased during latter stages of aging. Full flavored, aged Parmesan cheeses contained only moderate amounts of major free fatty acids, and after initial development, concentrations remained essentially constant during further aging. Higher flavor intensities but variable flavor qualities were associated with higher free fatty acid concentrations in Provolone cheeses through 7 mo of aging at 2 or 7°C. Mozzarella cheeses had low free fatty acid concentrations and mild flavors, and except for carbon 4, a role for free fatty acids in the characteristic flavor of this cheese was not apparent. Analysis of retail Italian cheeses in the same varieties showed great variability of concentrations of individual major free fatty acids, flavor intensity, and flavor quality.

Gastric Lipase Characterization and Utilization in Cheese Manufacture

Gastric lipase has been demonstrated in some rennet paste preparations but not in commercial rennet extracts. Lamb gastric lipase had a pH optimum from 7.0 to 7.6 and was most stable at pH 7.0. It hydrolyzed tributyrin most rapidly at 45C and β-naphthyl laurate very slowly. Lamb gastric lipase hydrolyzed mono- and dibutyrins more rapidly than lamb pregastric esterase. It hydrolyzed milk fat very slowly but may have a role in cheese flavor development. Cheddar and Provolone cheeses were organoleptically preferred when gastric lipase preparations were included in their manufacture.