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Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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Cheese | Hard Italian Cheeses
Encyclopedia of Dairy Sciences, 2020Co-Authors: R Di Cagno, Marco GobbettiAbstract:Extra-hard Cheeses are unique varieties. Most of the extra-hard Cheeses originated in Italy and the majority have PDO (Protected Denomination of Origin) status. Parmigiano Reggiano, Grana Padano, and Pecorino Romano rank among the most famous international Cheeses and have maintained their traditional features over time. Extra-hard Cheeses are manufactured from cows’ or ewes’ milk or from a mixture of cows’ and ewes’ milk. This article describes the main technological and microbiological features of several Italian extra-hard cheese varieties. Proteolysis and, for some varieties, lipolysis are also described to characterize the major events that take place during ripening.
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Hard Italian Cheese
Reference Module in Food Science, 2020Co-Authors: Marco GobbettiAbstract:Most of the Italian hard varieties are produced under Protected Denominations of Origin (PDO). Hard Italian Cheeses are commonly made with raw milk but vary for technology treatments such as cooking, stretching, pressing, and use or not of commercial or natural starters. This article will describe some example of main hard Italian Cheeses, which are subdivided according to the technology of production or milk used: (1) ‘Pasta filata Cheeses’; (2) raw cows' milk cooked Cheeses; and (3) ‘Pecorino Cheeses.’ Focusing on ripening in terms of changes in microbiota primary biochemical processes (proteolysis and lipolysis) are considered.
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The Origins of Cheesemaking
The Cheeses of Italy: Science and Technology, 2018Co-Authors: Marco Gobbetti, Erasmo NevianiAbstract:Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavors and forms throughout the world. The primary objective of cheesemaking is to conserve the principal constituents of milk, but cheese has evolved to become a highly nutritious food with epicurean qualities. Sandine and Elliker (1970) suggested that there are more than 1000 varieties of cheese. Walter and Hargrove (1972) described more than 400 varieties and listed the names of a further 400, while Burkhalter (1981) classified 510 varieties (although some are listed more than once). Harbutt (2002, 2009) described 750 cheese varieties, with photographs, and several cheese-based recipes. Barthilemy and Sperat-Czar (2001) described, with photographs, 1200 varieties. A list of 450 Italian Cheeses, some with photographs, is given by Rubino et al. (2005) in Wikipedia, but many of these are variants; there are probably 40 distinct varieties of Italian cheese. Thirty-one varieties of Italian cheese were described, with photographs, by Jerry Finzi in Grand Voyage Italy in Wikipedia.
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the most traditional and popular Italian Cheeses
2018Co-Authors: Marco Gobbetti, Erasmo NevianiAbstract:More than 80% of 13.65 million tonnes of milk produced in Italy in 2016 was processed into Cheeses, 52.6% of milk was used for the manufacture of Cheeses with a Protected Designation of Origin (PDO), according to CE Regulation 1151/2012 (EU 2012). Table 6.1 shows the production of the principal Italian Cheeses in 2016. Data for other individual cheese varieties are not official or not available due to the fragmentation of their production. In 2016, almost 390.000 tonnes of Italian Cheeses were exported, representing an economic value of ca. 2,500,000,000 Euro (72% to the European Union, 13% America, 7% Asia, 5% non-UE European country, 2% Oceania, and 1% Africa) (Assolatte 2016).
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the history and culture of Italian Cheeses in the middle ages
2018Co-Authors: Marco Gobbetti, Erasmo NevianiAbstract:In the 1980s, the French historian Michel Aymard (1983) highlighted how cheese was the poor relation in the extensive history of Medieval and Modern European food and farming. Aymard’s observation may also readily be applied to the Italian context. According to Aymard, cheese was studied as a substitute or complementary food. It had a somewhat marginal role, not at all considered in itself worthy of attention.
P L Manachini - One of the best experts on this subject based on the ideXlab platform.
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Molecular analysis of artisanal Italian Cheeses reveals Enterococcus italicus sp. nov.
International journal of systematic and evolutionary microbiology, 2020Co-Authors: M Grazia Fortina, G Ricci, D Mora, P L ManachiniAbstract:The taxonomic positions of seven atypical Enterococcus strains, isolated from artisanal Italian Cheeses, were investigated in a polyphasic study. By using 16S rRNA gene sequencing, DNA-DNA hybridization and intergenic transcribed spacer analysis, as well as by examining the phenotypic properties, the novel isolates were shown to constitute a novel enterococcal species. Their closest relatives are Enterococcus sulfureus and Enterococcus saccharolyticus, having a 16S rRNA gene sequence similarity of 96.7 %. This group of strains can be easily differentiated from the other Enterococcus species by DNA-DNA hybridization and by their phenotypic characteristics: the strains do not grow in 6.5 % NaCl, and they do not produce acid from L-arabinose, melezitose, melibiose, raffinose or ribose. The name Enterococcus italicus sp. nov. is proposed for this species, with strain DSM 15952T (= LMG 22039T) as the type strain.
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Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments
Journal of Applied Microbiology, 2007Co-Authors: M.g. Fortina, Giovanni Ricci, Roberto Foschino, Claudia Picozzi, Paola Dolci, Giuseppe Zeppa, Luca Simone Cocolin, P L ManachiniAbstract:Aims: To characterize Lactococcus garvieae strains of dairy origin and to determine their technological properties and safety for their possible use in starter culture preparation. Methods and Results: Forty-seven L. garvieae isolates, recovered from two artisanal Italian Cheeses were studied, in comparison with 12 fish isolates and the type strain of the species. Phenotypic typing revealed that the strains could be differentiated on the basis of their ecological niche of origin in lactose positive strains (all isolated from dairy sources) and lactose negative strains (all isolated from fish). Furthermore, the strains exhibited a high degree of physiological variability, showing the presence of 26 different biotypes. The strains possessed moderate acidifying and proteolytic activities and did not produce bacteriocins. A safety investigation revealed that all strains were sensitive to vancomycin and moderately resistant to kanamycin; some biotypes were tetracycline resistant. Production of biogenic amines or presence of genes encoding virulence determinants occurred in some isolates. Conclusions: The prevalence of L. garvieae in some artisanal Italian Cheeses can be linked to the typicity of the products. Although in a few cases an antimicrobial resistance or a presence of virulence determinants may imply a potential hygienic risk, most of the strains showed positive properties for their possible adjunction in a starter culture preparation, to preserve the natural bacterial population responsible for the typical sensorial characteristics of the traditional raw milk Cheeses. Significance and Impact of the Study: L. garvieae strains can be considered an important part of the microbial population associated with the natural fermentation of artisanal Italian Cheeses. A deepened characterization of the strains may aid in understanding the functional and ecological significance of their presence in dairy products and in selecting new strains for the dairy industry.
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Rapid identification of Enterococcus italicus by PCR with primers targeted to 16S rRNA gene
Letters in Applied Microbiology, 2007Co-Authors: M.g. Fortina, Giovanni Ricci, Francesca Borgo, P L ManachiniAbstract:Aims: To develop a species-specific PCR assay with primers targeted to 16S rRNA gene for the identification of Enterococcus italicus, a new species of Enterococcus, involved in the production of Italian Cheeses. Methods and Results: The type strain of E. italicus (DSM 15952T– 16S rRNA gene accession no. AJ582753) and other strains of the species were subjected to a rapid identification by PCR using primer pairs located within the 16S rRNA gene. A species-specific PCR product of approximately 323 bp was obtained after amplification of all E. italicus strains tested. The specificity of the primers was validated with representatives of the most closely related genera and species and a number of other bacterial species. In addition, the technique enabled the recognition of E. italicus from Cheeses. Conclusions: The protocol was highly efficient and sensitive, enabling the identification of E. italicus from Cheeses. Significance and Impact of the Study: The species-specific PCR offers a reliable and rapid alternative to conventional phenotypic methods for the identification of E. italicus within the heterogeneous genus Enterococcus.
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molecular analysis of artisanal Italian Cheeses reveals enterococcus italicus sp nov
International Journal of Systematic and Evolutionary Microbiology, 2004Co-Authors: Grazia M Fortina, D Mora, Giovanni Ricci, P L ManachiniAbstract:Enterococci constitute a large proportion of the autochthonous bacteria associated with the mammalian gastrointestinal tract and can cause infection from this endogenous source. The incidence of infections caused by enterococci, together with the increasing difficulty of treating such infections because of multiple antibiotic resistance, put these organisms, especially Enterococcus faecium andEnterococcus faecalis, among the emerging human pathogens (Morrison et al., 1997; Robredo et al., 2000). However, enterococci are ubiquitous and can be found as free-living micro-organisms in soil, on plants and in large numbers in dairy products, where, in some cases, they predominate with respect to lactobacilli and lactococci (Franz et al., 1999; Giraffa, 2002). The presence of enterococci in dairy products has long been considered as an indicator of inadequate sanitary conditions during the production and processing of milk. In contrast, many authors suggest that enterococci may have a potentially desirable role in some Cheeses, because of their proteolytic and lipolytic activities, in the development of typical flavours and for the production of enterocins with anti-Listeria activity (Ennahar & Deschamps, 2000; Giraffa et al., 1997). The important question is whether enterococci originating from food and from community sources possess an equally pathogenic potential, or whether differences in pathogenicity exists, perhaps in relation to the different species. In this context,
Francesca Clementi - One of the best experts on this subject based on the ideXlab platform.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Abstract Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses. © 2012 Elsevier Ltd.
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relationships between cheesemaking technique and the chemical and microbiological traits of some traditional Italian Cheeses
Australian Journal of Dairy Technology, 2010Co-Authors: Valentina Babini, Lucia Aquilanti, Andrea Osimani, Cristiana Garofalo, Sara Santarelli, Francesca ClementiAbstract:In the present study, 26 traditional Cheeses manufactured with raw or pasteurised milk in the Marche region (central Italy) were characterised on the basis of gross composition, bacterial ecology and volatile compound profile. The Cheeses under study were made from goats' milk (caprino), ewes' milk (pecorino) or a mixture of cows' and ewes' milk (caciotta). Data obtained were subjected to Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) in order to assess the relationships between cheesemaking techniques and physico-chemical, microbiological and aromatic traits. A clear separation between the three types of cheese was seen, whereas no distinction between raw and pasteurised milk Cheeses was highlighted. Eight selected Cheeses were subjected to a consumer test to evaluate the acceptance of potential purchasers.
Lucia Aquilanti - One of the best experts on this subject based on the ideXlab platform.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Abstract Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses. © 2012 Elsevier Ltd.
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relationships between cheesemaking technique and the chemical and microbiological traits of some traditional Italian Cheeses
Australian Journal of Dairy Technology, 2010Co-Authors: Valentina Babini, Lucia Aquilanti, Andrea Osimani, Cristiana Garofalo, Sara Santarelli, Francesca ClementiAbstract:In the present study, 26 traditional Cheeses manufactured with raw or pasteurised milk in the Marche region (central Italy) were characterised on the basis of gross composition, bacterial ecology and volatile compound profile. The Cheeses under study were made from goats' milk (caprino), ewes' milk (pecorino) or a mixture of cows' and ewes' milk (caciotta). Data obtained were subjected to Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) in order to assess the relationships between cheesemaking techniques and physico-chemical, microbiological and aromatic traits. A clear separation between the three types of cheese was seen, whereas no distinction between raw and pasteurised milk Cheeses was highlighted. Eight selected Cheeses were subjected to a consumer test to evaluate the acceptance of potential purchasers.
Andrea Osimani - One of the best experts on this subject based on the ideXlab platform.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Abstract Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses.
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
International Dairy Journal, 2012Co-Authors: Lucia Aquilanti, G Silvestri, Floriana Ciarrocchi, Ebru Tekin, Ozgur Kahraman, Andrea Osimani, Cristiana Garofalo, Emanuele Zannini, Francesca ClementiAbstract:Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly when intakes are low. Food fortification is a successful strategy to control zinc deficiency. Very little information is available about the response of lactic acid bacteria (LAB) to milk fortified with different zinc salts. In this study, the acidifying activity of 98 LAB cultures in reconstituted skim milk fortified with zinc aspartate, zinc sulphate or zinc gluconate was assessed. Based on the overall results, a strain-dependent response was seen irrespective of the zinc source. The cultures with the best performance in terms of acidification rate and acidification extent were used for the formulation of multi-strain starters destined for the manufacture of two zinc-reinforced Italian Cheeses (Squacquerone and Caciotta). The cheese-making trials showed that zinc fortification had no impact on the main properties of the Cheeses. © 2012 Elsevier Ltd.
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relationships between cheesemaking technique and the chemical and microbiological traits of some traditional Italian Cheeses
Australian Journal of Dairy Technology, 2010Co-Authors: Valentina Babini, Lucia Aquilanti, Andrea Osimani, Cristiana Garofalo, Sara Santarelli, Francesca ClementiAbstract:In the present study, 26 traditional Cheeses manufactured with raw or pasteurised milk in the Marche region (central Italy) were characterised on the basis of gross composition, bacterial ecology and volatile compound profile. The Cheeses under study were made from goats' milk (caprino), ewes' milk (pecorino) or a mixture of cows' and ewes' milk (caciotta). Data obtained were subjected to Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) in order to assess the relationships between cheesemaking techniques and physico-chemical, microbiological and aromatic traits. A clear separation between the three types of cheese was seen, whereas no distinction between raw and pasteurised milk Cheeses was highlighted. Eight selected Cheeses were subjected to a consumer test to evaluate the acceptance of potential purchasers.
