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G. Mucchetti - One of the best experts on this subject based on the ideXlab platform.

  • Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind
    Food Control, 2008
    Co-Authors: G. Mucchetti, Erasmo Neviani, B. Bonvini, Salvatore Francolino, Domenico Carminati
    Abstract:

    Abstract Contamination of Gorgonzola cheese surface by Listeria is a difficult problem to solve by only applying good manufacturing practices. Treating of the cheese rind at the end of ripening may be a tool to improve cheese safety. The aim of this study was to evaluate the effect of a high pressure water spray washing technology in reducing Listeria load from Gorgonzola cheese rind without using oxidizing agents. The surface of Gorgonzola cheese was contaminated (up to 107 cfu g−1 of scraped rind) with a mixture of four strains of Listeria innocua. The count of Listeria was made by scraping (2 mm depth) the rind of the cheese. The contaminated cheeses were then washed at different pressures, ranging from 1 to 5 MPa for 1 min. The lower the pressure, the lower was the removal of Listeria. A reduction of up to 99.89% was achieved washing the cheese at 5 MPa, followed by rinsing at 1 MPa for 1 min. Changing the inoculum size (102, 104, and 107 cfu g−1), did not change the efficacy of Listeria removal, when the same water pressure was applied. The washing of Gorgonzola cheese with pressurized jet water, without adding any preservative to the water, can be considered a further important physical hurdle, in controlling pathogenic bacteria and improving cheese safety.

  • High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics.
    Journal of food protection, 2004
    Co-Authors: Domenico Carminati, Monica Gatti, Erasmo Neviani, B. Bonvini, G. Mucchetti
    Abstract:

    The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.

  • Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds
    Food Microbiology, 2004
    Co-Authors: Domenico Carminati, Erasmo Neviani, A. Perrone, Giorgio Giraffa, G. Mucchetti
    Abstract:

    Listeria monocytogenes is a foodborne pathogen frequently present in ripened soft cheeses. Forty-three strains of L. monocytogenes isolated from the rind of ripened Gorgonzola cheeses produced in 24 different dairy plants were characterized by biotyping, serotyping, and molecular typing. Biotyping was performed by studying two phenotypes closely associated with virulence, such as hemolytic and phospholipase C activities. Traditional typing techniques did not allow a discrimination among the 43 strains studied. All strains showed a good hemolytic activity on blood agar, and only slight differences were observed when titration of hemolytic activity of culture supernatants was performed. Also phospholipase activities were quite similar for all the strains. Concerning serotyping, all strains belonged to serotype 1/2a. The molecular characterization was performed by RAPD-PCR. Combined cluster analysis following PCR amplification experiments allowed to group L. monocytogenes strains into few distinguishable profiles. At a level of similarity of 80%, the 43 strains were grouped into only 5 composite profile groups. Although isolated in 24 different plants, the presence of a few closely related strains demonstrated a possible relationship between these cheese isolates; a special ability of these strains to adapt to Gorgonzola cheese processing environment could be suggested.

Lana M. M. - One of the best experts on this subject based on the ideXlab platform.

Domenico Carminati - One of the best experts on this subject based on the ideXlab platform.

  • Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind
    Food Control, 2008
    Co-Authors: G. Mucchetti, Erasmo Neviani, B. Bonvini, Salvatore Francolino, Domenico Carminati
    Abstract:

    Abstract Contamination of Gorgonzola cheese surface by Listeria is a difficult problem to solve by only applying good manufacturing practices. Treating of the cheese rind at the end of ripening may be a tool to improve cheese safety. The aim of this study was to evaluate the effect of a high pressure water spray washing technology in reducing Listeria load from Gorgonzola cheese rind without using oxidizing agents. The surface of Gorgonzola cheese was contaminated (up to 107 cfu g−1 of scraped rind) with a mixture of four strains of Listeria innocua. The count of Listeria was made by scraping (2 mm depth) the rind of the cheese. The contaminated cheeses were then washed at different pressures, ranging from 1 to 5 MPa for 1 min. The lower the pressure, the lower was the removal of Listeria. A reduction of up to 99.89% was achieved washing the cheese at 5 MPa, followed by rinsing at 1 MPa for 1 min. Changing the inoculum size (102, 104, and 107 cfu g−1), did not change the efficacy of Listeria removal, when the same water pressure was applied. The washing of Gorgonzola cheese with pressurized jet water, without adding any preservative to the water, can be considered a further important physical hurdle, in controlling pathogenic bacteria and improving cheese safety.

  • High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics.
    Journal of food protection, 2004
    Co-Authors: Domenico Carminati, Monica Gatti, Erasmo Neviani, B. Bonvini, G. Mucchetti
    Abstract:

    The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.

  • Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds
    Food Microbiology, 2004
    Co-Authors: Domenico Carminati, Erasmo Neviani, A. Perrone, Giorgio Giraffa, G. Mucchetti
    Abstract:

    Listeria monocytogenes is a foodborne pathogen frequently present in ripened soft cheeses. Forty-three strains of L. monocytogenes isolated from the rind of ripened Gorgonzola cheeses produced in 24 different dairy plants were characterized by biotyping, serotyping, and molecular typing. Biotyping was performed by studying two phenotypes closely associated with virulence, such as hemolytic and phospholipase C activities. Traditional typing techniques did not allow a discrimination among the 43 strains studied. All strains showed a good hemolytic activity on blood agar, and only slight differences were observed when titration of hemolytic activity of culture supernatants was performed. Also phospholipase activities were quite similar for all the strains. Concerning serotyping, all strains belonged to serotype 1/2a. The molecular characterization was performed by RAPD-PCR. Combined cluster analysis following PCR amplification experiments allowed to group L. monocytogenes strains into few distinguishable profiles. At a level of similarity of 80%, the 43 strains were grouped into only 5 composite profile groups. Although isolated in 24 different plants, the presence of a few closely related strains demonstrated a possible relationship between these cheese isolates; a special ability of these strains to adapt to Gorgonzola cheese processing environment could be suggested.

Erasmo Neviani - One of the best experts on this subject based on the ideXlab platform.

  • Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life.
    International journal of food microbiology, 2017
    Co-Authors: Elena Dalzini, Valentina Bernini, Erasmo Neviani, Lucia Decastelli, Marina Nadia Losio, Elena Cosciani-cunico, Paola Monastero, Alberto Bellio, Paolo Daminelli, Giorgio Varisco
    Abstract:

    As reported on RASFF's portal, in the first 9months of 2016, a total of 13 "alerts/information for attention" were issued concerning the presence of Listeria monocytogenes in mould cheeses throughout Europe. This study analyzes the behaviour of L. monocytogenes in Gorgonzola cheese, a typical Italian soft blue-veined cheese, when contaminated at different time points. In the first challenge test, the pasteurized milk was contaminated and the complete cheese manufacture (cheesemaking, ripening) and shelf life was simulated. After a decrease during the first days of the cheesemaking, the pH remained constant for 35days (5weeks) and then it increased rapidly reaching the final values of 6.8±0.02 in the core and 5.8±0.4 on the rind. At the same time, the pathogen concentration decreased (about 2logCFU/g), although during the last week a rapid pathogen growth was observed after the rise in pH values. When the cheese was stored at thermal abuse condition (8-12°C), the pathogen concentration on the rind was 4.8±0.3 log CFU/g and after 66days (about 9weeks) no significant difference (p>0.05) was observed; whereas, a growth from 5.4±0.4 to 7.1±0.5logCFU/g was observed in the core. A second challenge test was performed using three batches of commercial slices of Gorgonzola cheese inoculated by L. monocytogenes and stored at 8°C. The maximum specific growth rates (μmax, 1/h) of L. monocytogenes estimated ranged from 0.007 to 0.061. The square root model was used to predict the μmax at others temperature and to establish the time necessary to reach the European critical legal limit of 2logCFU/g, in different storage scenarios. The predictions obtained in this study can be applied to any time-temperature profile, and in particular to the conditions to which the product is most likely to be subject in normal use, up to its final consumption. This study can be considered a valuable contribution also aimed at supporting the monitoring surveys carried out by officers of the Regional Veterinary Authority.

  • A multi-sampling approach to evaluate an infrared surface treatment for reducing listeria monocytogenes contamination on whole Gorgonzola cheese rinds
    Food Control, 2015
    Co-Authors: Valentina Bernini, Camilla Lazzi, Stefano Bisotti, Mauro Fontana, Benedetta Bottari, Elena Dalzini, Erasmo Neviani
    Abstract:

    The microbial ecology of Gorgonzola cheese rind is the focus of many studies because the surface can be contaminated by pathogenic microorganisms. Among food-borne pathogens, particular attention is focused on the behaviour of Listeria monocytogenes that is able to grow at refrigeration temperatures and it could also grow during ripening. The Consortium for the Protection of Gorgonzola Cheese declares the rind not edible but the pathogen may also be transferred during cutting and portioning. Therefore, the decontamination of rinds is important to increasing cheese safety. To achieve this goal, many different strategies have been proposed. In this study, the application of an infrared surface treatment to decontaminate cheese rinds is proposed. The presence of L.monocytogenes, which was artificially inoculated in cheese rinds together with cheese rind microflora, and the cheese rind microflora were monitored before and after the treatment of 32 samples of Gorgonzola cheese rinds.The infrared surface treatment provided good reduction of the rind microflora, and L.monocytogenes was particularly affected by this. The treatment, applied to cheeses at the end of ripening, does not interfere with the ripening process and offers the advantages of short time exposures and easy installation of the equipment in cheese plants. Moreover, this study demonstrated that the sampling method affects the detection of cheese rind microflora. In fact, a non-destructive sampling method, based on a sponge and often used for surface sampling but never before applied to ready to eat food sampling, was compared with a traditional but destructive method, based on rind scraping. Regarding L.monocytogenes, the sponge method allowed to estimate even only 5.71±0.79logcfug-1of cells reduction after the treatment while the higher reduction when considering the rind scraping method was 4.06±3.38logcfug-1. The sponge method, combined with the classic scraping one, besides offering the great advantage of not being destructive, allowed to differentiate the effect that the treatment has on the microflora located on the surface from those in deeper layers.

  • Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind
    Food Control, 2008
    Co-Authors: G. Mucchetti, Erasmo Neviani, B. Bonvini, Salvatore Francolino, Domenico Carminati
    Abstract:

    Abstract Contamination of Gorgonzola cheese surface by Listeria is a difficult problem to solve by only applying good manufacturing practices. Treating of the cheese rind at the end of ripening may be a tool to improve cheese safety. The aim of this study was to evaluate the effect of a high pressure water spray washing technology in reducing Listeria load from Gorgonzola cheese rind without using oxidizing agents. The surface of Gorgonzola cheese was contaminated (up to 107 cfu g−1 of scraped rind) with a mixture of four strains of Listeria innocua. The count of Listeria was made by scraping (2 mm depth) the rind of the cheese. The contaminated cheeses were then washed at different pressures, ranging from 1 to 5 MPa for 1 min. The lower the pressure, the lower was the removal of Listeria. A reduction of up to 99.89% was achieved washing the cheese at 5 MPa, followed by rinsing at 1 MPa for 1 min. Changing the inoculum size (102, 104, and 107 cfu g−1), did not change the efficacy of Listeria removal, when the same water pressure was applied. The washing of Gorgonzola cheese with pressurized jet water, without adding any preservative to the water, can be considered a further important physical hurdle, in controlling pathogenic bacteria and improving cheese safety.

  • High-pressure processing of Gorgonzola cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics.
    Journal of food protection, 2004
    Co-Authors: Domenico Carminati, Monica Gatti, Erasmo Neviani, B. Bonvini, G. Mucchetti
    Abstract:

    The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.

  • Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds
    Food Microbiology, 2004
    Co-Authors: Domenico Carminati, Erasmo Neviani, A. Perrone, Giorgio Giraffa, G. Mucchetti
    Abstract:

    Listeria monocytogenes is a foodborne pathogen frequently present in ripened soft cheeses. Forty-three strains of L. monocytogenes isolated from the rind of ripened Gorgonzola cheeses produced in 24 different dairy plants were characterized by biotyping, serotyping, and molecular typing. Biotyping was performed by studying two phenotypes closely associated with virulence, such as hemolytic and phospholipase C activities. Traditional typing techniques did not allow a discrimination among the 43 strains studied. All strains showed a good hemolytic activity on blood agar, and only slight differences were observed when titration of hemolytic activity of culture supernatants was performed. Also phospholipase activities were quite similar for all the strains. Concerning serotyping, all strains belonged to serotype 1/2a. The molecular characterization was performed by RAPD-PCR. Combined cluster analysis following PCR amplification experiments allowed to group L. monocytogenes strains into few distinguishable profiles. At a level of similarity of 80%, the 43 strains were grouped into only 5 composite profile groups. Although isolated in 24 different plants, the presence of a few closely related strains demonstrated a possible relationship between these cheese isolates; a special ability of these strains to adapt to Gorgonzola cheese processing environment could be suggested.

Luiz Ronaldo Abreu - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese
    Journal of Food Science and Technology, 2019
    Co-Authors: Frederico Teixeira Correa, Angélica Cristina Souza, Ernani Augusto Souza Júnior, Silas Rodrigo Isidoro, Roberta Hilsdorf Piccoli, Disney Ribeiro Dias, Luiz Ronaldo Abreu
    Abstract:

    Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera Yarrowia, Candida, Debaryomyces and Saccharomyces were identified, as well as seven species of bacteria belonging to genera Staphylococcus, Bacillus, Enterococcus, Corynebacterium and Proteus . The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for Bacillus cereus and Proteus vulgaris , respectively. Saccharomyces cerevisiae was the most sensitive species (MBC of 0.63%) and Candida parapsilosis the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.

  • Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese
    Journal of Food Science and Technology, 2019
    Co-Authors: Frederico Teixeira Correa, Angélica Cristina Souza, Ernani Augusto Souza Júnior, Silas Rodrigo Isidoro, Roberta Hilsdorf Piccoli, Disney Ribeiro Dias, Luiz Ronaldo Abreu
    Abstract:

    Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera Yarrowia, Candida, Debaryomyces and Saccharomyces were identified, as well as seven species of bacteria belonging to genera Staphylococcus, Bacillus, Enterococcus, Corynebacterium and Proteus . The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for Bacillus cereus and Proteus vulgaris , respectively. Saccharomyces cerevisiae was the most sensitive species (MBC of 0.63%) and Candida parapsilosis the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.

  • Gorgonzola type cheese manufactured with milk pasteurized by the HTST and steam ejector systems: physic-chemical and sensory parameters
    Pesquisa Agropecuária Brasileira, 2000
    Co-Authors: Sbampato, Cristiane Gattini, Luiz Ronaldo Abreu, Furtado, Múcio Mansur
    Abstract:

    Este trabalho teve como objetivo avaliar a influência de dois sistemas de pasteurização (High Temperature Short Time ¾ HTST¾ e ejetor de vapor) nas características físico-químicas e sensoriais do queijo tipo Gorgonzola. As coletas de amostras de queijo e análises foram realizadas aos 5, 25, 45, 65 e 85 dias de maturação. Durante o período de maturação ocorreu aumento gradual de pH, sal/umidade e índice de acidez nos dois tratamentos. Os queijos fabricados com leite pasteurizado pelo sistema HTST obtiveram valores médios de pH superiores aos dos queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor; os queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor, obtiveram teores de índice de acidez e metilcetonas superiores aos dos queijos fabricados com leite pasteurizado pelo sistema HTST, indicando maior atividade lipolítica nesses queijos. Pela análise sensorial realizada aos 65 dias de maturação, pode se observar que não houve diferença significativa entre os tratamentos em relação à aparência, cor, consistência, textura e sabor. Porém foi observada diferença significativa com relação ao desenvolvimento do mofo e aroma. Os queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor apresentaram maior atividade lipolítica e massa mais macia e fechada.The objective of this work was to evaluate the influence of two pasteurization systems (HTST and steam ejector) on the physic-chemical and sensory characteristics of Gorgonzola type cheese. Sampling and analysis were conducted at 5, 25, 45, 65 and 85 days of ripening. Along the maturation period, pH, acidity index, salt/humidity, gradually increased. Cheeses manufactured with milk pasteurized by the HTST system had average values of pH higher than those manufactured with milk pasteurized by the steam ejector system. Milk pasteurized by the steam ejector system produced cheeses with higher acidity index (lipolysis) and methylketones, which indicate a higher lipolytic activity in these cheeses. The sensory evaluation carried out at 65 days of maturation shows that there was no significant difference between the two treatments, concerning exterior aspects, color, consistence, texture and flavor. However, a significant difference in relation to mold development and aroma was noticed. Cheeses manufactured with milk pasteurized by the steam ejector system, display higher lipolytic activity and mass softer and closer

  • Queijo Gorgonzola fabricado com leite pasteurizado por ejetor de vapor e HTST: parâmetros físico-químicos e sensoriais Gorgonzola type cheese manufactured with milk pasteurized by the HTST and steam ejector systems: physic-chemical and sensory parame
    Embrapa Informação Tecnológica, 2000
    Co-Authors: Cristiane Gattini Sbampato, Luiz Ronaldo Abreu, Múcio Mansur Furtado
    Abstract:

    Este trabalho teve como objetivo avaliar a influência de dois sistemas de pasteurização (High Temperature Short Time ¾ HTST¾ e ejetor de vapor) nas características físico-químicas e sensoriais do queijo tipo Gorgonzola. As coletas de amostras de queijo e análises foram realizadas aos 5, 25, 45, 65 e 85 dias de maturação. Durante o período de maturação ocorreu aumento gradual de pH, sal/umidade e índice de acidez nos dois tratamentos. Os queijos fabricados com leite pasteurizado pelo sistema HTST obtiveram valores médios de pH superiores aos dos queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor; os queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor, obtiveram teores de índice de acidez e metilcetonas superiores aos dos queijos fabricados com leite pasteurizado pelo sistema HTST, indicando maior atividade lipolítica nesses queijos. Pela análise sensorial realizada aos 65 dias de maturação, pode se observar que não houve diferença significativa entre os tratamentos em relação à aparência, cor, consistência, textura e sabor. Porém foi observada diferença significativa com relação ao desenvolvimento do mofo e aroma. Os queijos fabricados com leite pasteurizado pelo sistema ejetor de vapor apresentaram maior atividade lipolítica e massa mais macia e fechada.The objective of this work was to evaluate the influence of two pasteurization systems (HTST and steam ejector) on the physic-chemical and sensory characteristics of Gorgonzola type cheese. Sampling and analysis were conducted at 5, 25, 45, 65 and 85 days of ripening. Along the maturation period, pH, acidity index, salt/humidity, gradually increased. Cheeses manufactured with milk pasteurized by the HTST system had average values of pH higher than those manufactured with milk pasteurized by the steam ejector system. Milk pasteurized by the steam ejector system produced cheeses with higher acidity index (lipolysis) and methylketones, which indicate a higher lipolytic activity in these cheeses. The sensory evaluation carried out at 65 days of maturation shows that there was no significant difference between the two treatments, concerning exterior aspects, color, consistence, texture and flavor. However, a significant difference in relation to mold development and aroma was noticed. Cheeses manufactured with milk pasteurized by the steam ejector system, display higher lipolytic activity and mass softer and closer

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