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Luca Settanni - One of the best experts on this subject based on the ideXlab platform.

  • Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
    International journal of environmental research and public health, 2021
    Co-Authors: Raimondo Gaglio, Massimo Todaro, Luca Settanni
    Abstract:

    This review article focuses on the technological aspects and microbiological critical points of pressed-cooked Cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" Cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano Cheese manufactured throughout Sicily, this Cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened Cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano Cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this Cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano Cheese production was proven to be respectful of the traditional protocol, the final Cheeses preserved their typicality, and the general Cheese safety was improved. An overview of the future research prospects is also reported.

  • addition of selected starter non starter lactic acid bacterial inoculums to stabilise pdo Pecorino siciliano Cheese production
    Food Research International, 2020
    Co-Authors: Raimondo Gaglio, Luca Settanni, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia Lucia Randazzo, Massimo Todaro
    Abstract:

    Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano Cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, Cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of the Cheese microbiomes indicated that streptococci (30.62–77.18% relative abundance) and lactobacilli (on average 25.90% relative abundance) dominated the bacterial communities of control Cheeses, produced without exogenous inoculums, whereas the Cheeses produced with the selected multi-strain culture saw the dominance of lactococci (in the range 6.49–14.92% relative abundance), streptococci and lactobacilli. After the addition of the selected mixed culture, Shannon index increased in all Cheeses, but only the Cheeses produced with the selected LAB mixed culture in the factory 2 showed Gini-Simpson diversity index (0.79) closer to the reference value (0.94) for a perfect even community. FA composition, mainly represented by saturated FA (on average 69.60% and 69.39% in control Cheeses and experimental Cheeses, respectively), was not affected by adding LAB culture. The presence of polyunsaturated FA ranged between 7.93 and 8.03% of FA. VOC profiles were different only for the content of butanoic acid, registered for the experimental Cheeses at higher concentrations (on average 662.54 mg/kg) than control Cheeses (barely 11.96 mg/kg). This study validated addition of the ad hoc starter/non-starter culture for PDO Pecorino Cheese production.

Massimo Todaro - One of the best experts on this subject based on the ideXlab platform.

  • alkaline phosphatase survey in Pecorino siciliano pdo Cheese
    Foods, 2021
    Co-Authors: Massimo Todaro, Vittorio Lo Presti, Alessandro Macaluso, Maria Alleri, G Licitra, Vincenzo Chiofalo
    Abstract:

    The determination of alkaline phosphatase (ALP) in Cheeses has become an official method for controlling Cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO Cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these Cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino Cheese. A second dataset of 100 Pecorino Cheese samples determined that ALP was only at the core of the Cheese. Moreover, there was a statistically significant difference between the ALP values of Cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the Cheeses. This was a result of several under scotta whey cooking methodologies adopted by Cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable.

  • Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
    International journal of environmental research and public health, 2021
    Co-Authors: Raimondo Gaglio, Massimo Todaro, Luca Settanni
    Abstract:

    This review article focuses on the technological aspects and microbiological critical points of pressed-cooked Cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" Cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano Cheese manufactured throughout Sicily, this Cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened Cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano Cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this Cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano Cheese production was proven to be respectful of the traditional protocol, the final Cheeses preserved their typicality, and the general Cheese safety was improved. An overview of the future research prospects is also reported.

  • addition of selected starter non starter lactic acid bacterial inoculums to stabilise pdo Pecorino siciliano Cheese production
    Food Research International, 2020
    Co-Authors: Raimondo Gaglio, Luca Settanni, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia Lucia Randazzo, Massimo Todaro
    Abstract:

    Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano Cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, Cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of the Cheese microbiomes indicated that streptococci (30.62–77.18% relative abundance) and lactobacilli (on average 25.90% relative abundance) dominated the bacterial communities of control Cheeses, produced without exogenous inoculums, whereas the Cheeses produced with the selected multi-strain culture saw the dominance of lactococci (in the range 6.49–14.92% relative abundance), streptococci and lactobacilli. After the addition of the selected mixed culture, Shannon index increased in all Cheeses, but only the Cheeses produced with the selected LAB mixed culture in the factory 2 showed Gini-Simpson diversity index (0.79) closer to the reference value (0.94) for a perfect even community. FA composition, mainly represented by saturated FA (on average 69.60% and 69.39% in control Cheeses and experimental Cheeses, respectively), was not affected by adding LAB culture. The presence of polyunsaturated FA ranged between 7.93 and 8.03% of FA. VOC profiles were different only for the content of butanoic acid, registered for the experimental Cheeses at higher concentrations (on average 662.54 mg/kg) than control Cheeses (barely 11.96 mg/kg). This study validated addition of the ad hoc starter/non-starter culture for PDO Pecorino Cheese production.

Raimondo Gaglio - One of the best experts on this subject based on the ideXlab platform.

  • Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
    International journal of environmental research and public health, 2021
    Co-Authors: Raimondo Gaglio, Massimo Todaro, Luca Settanni
    Abstract:

    This review article focuses on the technological aspects and microbiological critical points of pressed-cooked Cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" Cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano Cheese manufactured throughout Sicily, this Cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened Cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano Cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this Cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano Cheese production was proven to be respectful of the traditional protocol, the final Cheeses preserved their typicality, and the general Cheese safety was improved. An overview of the future research prospects is also reported.

  • addition of selected starter non starter lactic acid bacterial inoculums to stabilise pdo Pecorino siciliano Cheese production
    Food Research International, 2020
    Co-Authors: Raimondo Gaglio, Luca Settanni, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia Lucia Randazzo, Massimo Todaro
    Abstract:

    Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano Cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, Cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of the Cheese microbiomes indicated that streptococci (30.62–77.18% relative abundance) and lactobacilli (on average 25.90% relative abundance) dominated the bacterial communities of control Cheeses, produced without exogenous inoculums, whereas the Cheeses produced with the selected multi-strain culture saw the dominance of lactococci (in the range 6.49–14.92% relative abundance), streptococci and lactobacilli. After the addition of the selected mixed culture, Shannon index increased in all Cheeses, but only the Cheeses produced with the selected LAB mixed culture in the factory 2 showed Gini-Simpson diversity index (0.79) closer to the reference value (0.94) for a perfect even community. FA composition, mainly represented by saturated FA (on average 69.60% and 69.39% in control Cheeses and experimental Cheeses, respectively), was not affected by adding LAB culture. The presence of polyunsaturated FA ranged between 7.93 and 8.03% of FA. VOC profiles were different only for the content of butanoic acid, registered for the experimental Cheeses at higher concentrations (on average 662.54 mg/kg) than control Cheeses (barely 11.96 mg/kg). This study validated addition of the ad hoc starter/non-starter culture for PDO Pecorino Cheese production.

Marzia Albenzio - One of the best experts on this subject based on the ideXlab platform.

  • Functional Pecorino Cheese production by using innovative lamb rennet paste
    Innovative Food Science and Emerging Technologies, 2014
    Co-Authors: Antonella Santillo, Antonio Bevilacqua, Agostino Sevi, Maria Rosaria Corbo, Milena Sinigaglia, Marzia Albenzio
    Abstract:

    Abstract The effect of type of lamb rennet paste and of encapsulated probiotics in the rennet on the maturing process of Pecorino Cheese was studied. Different types of rennet paste were obtained from lamb fed artificial milk, or artificial milk with Lactobacillus acidophilus , or artificial milk with a mix of Bifidobacterium longum and Bifidobacterium lactis ; moreover aliquots of these rennets were added with encapsulated cells of L. acidophilus or of a mix of B. longum and B. lactis . Experimental rennet pastes with and without encapsulated probiotics were used for the production of Pecorino Cheese characterized for the proteolytic and lipolytic pattern at 120 days of ripening. High probiotic viability in Cheese ripened at 120 days sustained the proteolytic process; in particular probiotic strains influenced peptidase activities and the free amino acid profile of Pecorino Cheese. Lipolysis in Cheese seemed to be influenced greatly by the enzymatic pattern carried out by rennet paste. Industrial relevance The use of alginate beads containing probiotic could be promising to produce innovative lamb rennet paste for probiotic Cheese manufacture. Moreover, alginate beads in Cheese undergo a disaggregation with advancing ripening so that the free probiotic cells could participate in the biochemical processes of maturing.

  • encapsulation of probiotic bacteria in lamb rennet paste effects on the quality of Pecorino Cheese
    Journal of Dairy Science, 2012
    Co-Authors: Antonella Santillo, Antonio Bevilacqua, Marzia Albenzio, Maria Rosaria Corbo, Agostino Sevi
    Abstract:

    Lamb rennet pastes containing encapsulated Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis were produced for Pecorino Cheese manufacture from Gentile di Puglia ewe milk. Cheeses were denoted as RP Cheese when made with traditional rennet paste, RP-L Cheese when made with rennet paste containing L. acidophilus culture, and RP-B Cheese when made with rennet paste containing a mix of B. lactis and B. longum. Biochemical features of Pecorino Cheese were studied at 1, 15, 30, 60, and 120 d of Cheese ripening. The effect of encapsulation and bead addition to rennet acted on a different way on the viability of probiotic. Lactobacillus acidophilus retained its viability for 4 to 5 d and then showed a fast reduction; on the other hand, B. longum and B. lactis experienced kinetics characterized by an initial death slope, followed by a tail effect due to acquired resistance. At 1 d of ripening, the levels of L. acidophilus and bifidobacteria in Cheese were the lowest, and then increased, reaching the highest levels after 30 d; such cell loads were maintained throughout the ripening for L. acidophilus, whereas bifidobacteria experienced a decrease of about 1 log cfu/g at the end of ripening. Enzymatic activities and biochemical features of Cheeses were influenced by the type of rennet used for Cheesemaking. Greater enzymatic activity was recorded in RP-L and RP-B Cheese due to the presence of probiotic bacteria released from alginate beads. A positive correlation was found between enzymatic activities and water-soluble nitrogen and proteose-peptone in RP-B and RP-L Cheeses; water-soluble nitrogen and proteose-peptone were the highest in RP-B. Principal component analysis distinguished RP-L from the other Cheeses on the basis of the conjugated linoleic acid content, which was higher in the RP-L due to the ability of L. acidophilus to produce conjugated linoleic acid in the Cheese matrix.

  • Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine Cheese
    Taylor & Francis Group, 2010
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Rosaria Marino, Antonella Santillo
    Abstract:

    Lambs were subjected to three different feeding regimes (mother suckling MS, artificial rearing AR, and artificial rearing with 7log10 cfu/ml Lactobacillus acidophilus supplementation to the milk substitute ARLb) and slaughtered at 20d and 40d of age for each feeding treatment. Lambs abomasa were processed to rennet paste and lipases activity was evaluated. Rennet paste was used for Pecorino Cheese production. Free fatty acids (FFAs) and conjugated linoleic acids (CLAs) were detected in Cheese at 60d of ripening. Lipase activity was found higher in ARLb than in MS and AR rennet from lambs slaughtered at an older age. A reduction of all FFAs was observed in all Cheeses when passing from 20 d to 40d of slaughtering. CLAs were more abundant in ARLb Cheeses at both 20 and 40d. Milk substitute with Lb. acidophilus improves enzymatic features of rennet, and health and nutritional characteristics of ovine Cheese

  • Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino Cheese.
    Journal of Dairy Science, 2009
    Co-Authors: Antonella Santillo, Mariangela Caroprese, Rosaria Marino, Maurizio Quinto, Marzia Albenzio, Agostino Sevi
    Abstract:

    Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus, and lamb rennet containing a mix of bifidobacteria was measured in sheep milk cream substrate. Rennet paste containing probiotics showed a lipase activity 2-fold greater than that displayed by traditional rennet. Total free fatty acid (FFA) in sheep milk cream was lower in lamb rennet paste (981 μg/g of milk cream) than in lamb rennet containing Lb. acidophilus (1,382.4 μg/g of milk cream) and in lamb rennet containing a mix of bifidobacteria (1,227.5 μg/g of milk cream) according to lipase activity of lamb rennet paste. The major increase of FFA in all Cheeses occurred during the first 30 d of ripening with the greatest values being observed for C16:0, C18:0 C18:1. At 60 d of ripening all Cheeses showed a reduction in the amount of free fatty acids; in particular, total free fatty acids underwent a decrease of more than 30% from 30 to 60 d in Cheeses manufactured using traditional lamb rennet paste, whereas the same parameter decreased 10% in Cheeses manufactured using lamb rennet paste containing Lb. acidophilus and Cheeses manufactured using lamb rennet paste containing a mix of B. lactis and B. longum. Cheese containing Lb. acidophilus was characterized by the greatest levels of total conjugated linoleic acids (CLA) 9-cis, 11-trans CLA and 9-trans, 11-trans CLA, whereas Cheese containing bifidobacteria displayed the greatest levels of free linoleic acid. Rennet pastes containing viable cells of Lb. acidophilus and a mix of B. lactis and B. longum were able to influence the amount of FFA and CLA in Pecorino Cheese during ripening.

  • influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino Cheese
    Journal of Dairy Science, 2008
    Co-Authors: Antonella Santillo, Marzia Albenzio
    Abstract:

    Abstract Pecorino Cheeses made from heat-treated ewes' milk using traditional lamb rennet paste (RP), lamb rennet paste containing Lactobacillus acidophilus (LA-5; RPL), and lamb rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46; RPB) were characterized for proteolytic and rheological features during ripening. Consumer acceptance of Cheeses at 60 d of ripening was evaluated. Lactobacillus acidophilus and Bifidobacterium mix displayed counts of 8 log 10 cfu/g and 9 log 10 cfu/g, respectively, in Cheese during ripening. The RPB Cheese displayed a greater degradation of casein (CN) matrix carried out by the enzymes associated to both Bifidobacterium mix and endogenous lactic acid microflora, resulting in the highest values of non-CN N and water-soluble N and the highest amount of α s -CN degradation products in Cheese at 60 d of ripening. The RPL Cheese displayed intermediate levels of lactic acid bacteria and of N fractions. The percentage of γ -CN in RP and RPL Cheeses at 60 d was 2-fold higher than in the Cheese curd of the same groups, whereas the mentioned parameter was 3-fold higher in RPB Cheese than in the corresponding fresh curd according to its highest plasmin content. The lower hardness in RPB at the end of ripening could be ascribed to the greater proteolysis observed in Cheese harboring the Bifidobacterium mix. Although differences in proteolytic patterns were found among treatments, there were no differences in smell and taste scores.

Antonella Santillo - One of the best experts on this subject based on the ideXlab platform.

  • Functional Pecorino Cheese production by using innovative lamb rennet paste
    Innovative Food Science and Emerging Technologies, 2014
    Co-Authors: Antonella Santillo, Antonio Bevilacqua, Agostino Sevi, Maria Rosaria Corbo, Milena Sinigaglia, Marzia Albenzio
    Abstract:

    Abstract The effect of type of lamb rennet paste and of encapsulated probiotics in the rennet on the maturing process of Pecorino Cheese was studied. Different types of rennet paste were obtained from lamb fed artificial milk, or artificial milk with Lactobacillus acidophilus , or artificial milk with a mix of Bifidobacterium longum and Bifidobacterium lactis ; moreover aliquots of these rennets were added with encapsulated cells of L. acidophilus or of a mix of B. longum and B. lactis . Experimental rennet pastes with and without encapsulated probiotics were used for the production of Pecorino Cheese characterized for the proteolytic and lipolytic pattern at 120 days of ripening. High probiotic viability in Cheese ripened at 120 days sustained the proteolytic process; in particular probiotic strains influenced peptidase activities and the free amino acid profile of Pecorino Cheese. Lipolysis in Cheese seemed to be influenced greatly by the enzymatic pattern carried out by rennet paste. Industrial relevance The use of alginate beads containing probiotic could be promising to produce innovative lamb rennet paste for probiotic Cheese manufacture. Moreover, alginate beads in Cheese undergo a disaggregation with advancing ripening so that the free probiotic cells could participate in the biochemical processes of maturing.

  • encapsulation of probiotic bacteria in lamb rennet paste effects on the quality of Pecorino Cheese
    Journal of Dairy Science, 2012
    Co-Authors: Antonella Santillo, Antonio Bevilacqua, Marzia Albenzio, Maria Rosaria Corbo, Agostino Sevi
    Abstract:

    Lamb rennet pastes containing encapsulated Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis were produced for Pecorino Cheese manufacture from Gentile di Puglia ewe milk. Cheeses were denoted as RP Cheese when made with traditional rennet paste, RP-L Cheese when made with rennet paste containing L. acidophilus culture, and RP-B Cheese when made with rennet paste containing a mix of B. lactis and B. longum. Biochemical features of Pecorino Cheese were studied at 1, 15, 30, 60, and 120 d of Cheese ripening. The effect of encapsulation and bead addition to rennet acted on a different way on the viability of probiotic. Lactobacillus acidophilus retained its viability for 4 to 5 d and then showed a fast reduction; on the other hand, B. longum and B. lactis experienced kinetics characterized by an initial death slope, followed by a tail effect due to acquired resistance. At 1 d of ripening, the levels of L. acidophilus and bifidobacteria in Cheese were the lowest, and then increased, reaching the highest levels after 30 d; such cell loads were maintained throughout the ripening for L. acidophilus, whereas bifidobacteria experienced a decrease of about 1 log cfu/g at the end of ripening. Enzymatic activities and biochemical features of Cheeses were influenced by the type of rennet used for Cheesemaking. Greater enzymatic activity was recorded in RP-L and RP-B Cheese due to the presence of probiotic bacteria released from alginate beads. A positive correlation was found between enzymatic activities and water-soluble nitrogen and proteose-peptone in RP-B and RP-L Cheeses; water-soluble nitrogen and proteose-peptone were the highest in RP-B. Principal component analysis distinguished RP-L from the other Cheeses on the basis of the conjugated linoleic acid content, which was higher in the RP-L due to the ability of L. acidophilus to produce conjugated linoleic acid in the Cheese matrix.

  • Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine Cheese
    Taylor & Francis Group, 2010
    Co-Authors: Marzia Albenzio, Mariangela Caroprese, Rosaria Marino, Antonella Santillo
    Abstract:

    Lambs were subjected to three different feeding regimes (mother suckling MS, artificial rearing AR, and artificial rearing with 7log10 cfu/ml Lactobacillus acidophilus supplementation to the milk substitute ARLb) and slaughtered at 20d and 40d of age for each feeding treatment. Lambs abomasa were processed to rennet paste and lipases activity was evaluated. Rennet paste was used for Pecorino Cheese production. Free fatty acids (FFAs) and conjugated linoleic acids (CLAs) were detected in Cheese at 60d of ripening. Lipase activity was found higher in ARLb than in MS and AR rennet from lambs slaughtered at an older age. A reduction of all FFAs was observed in all Cheeses when passing from 20 d to 40d of slaughtering. CLAs were more abundant in ARLb Cheeses at both 20 and 40d. Milk substitute with Lb. acidophilus improves enzymatic features of rennet, and health and nutritional characteristics of ovine Cheese

  • Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino Cheese.
    Journal of Dairy Science, 2009
    Co-Authors: Antonella Santillo, Mariangela Caroprese, Rosaria Marino, Maurizio Quinto, Marzia Albenzio, Agostino Sevi
    Abstract:

    Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus, and lamb rennet containing a mix of bifidobacteria was measured in sheep milk cream substrate. Rennet paste containing probiotics showed a lipase activity 2-fold greater than that displayed by traditional rennet. Total free fatty acid (FFA) in sheep milk cream was lower in lamb rennet paste (981 μg/g of milk cream) than in lamb rennet containing Lb. acidophilus (1,382.4 μg/g of milk cream) and in lamb rennet containing a mix of bifidobacteria (1,227.5 μg/g of milk cream) according to lipase activity of lamb rennet paste. The major increase of FFA in all Cheeses occurred during the first 30 d of ripening with the greatest values being observed for C16:0, C18:0 C18:1. At 60 d of ripening all Cheeses showed a reduction in the amount of free fatty acids; in particular, total free fatty acids underwent a decrease of more than 30% from 30 to 60 d in Cheeses manufactured using traditional lamb rennet paste, whereas the same parameter decreased 10% in Cheeses manufactured using lamb rennet paste containing Lb. acidophilus and Cheeses manufactured using lamb rennet paste containing a mix of B. lactis and B. longum. Cheese containing Lb. acidophilus was characterized by the greatest levels of total conjugated linoleic acids (CLA) 9-cis, 11-trans CLA and 9-trans, 11-trans CLA, whereas Cheese containing bifidobacteria displayed the greatest levels of free linoleic acid. Rennet pastes containing viable cells of Lb. acidophilus and a mix of B. lactis and B. longum were able to influence the amount of FFA and CLA in Pecorino Cheese during ripening.

  • influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino Cheese
    Journal of Dairy Science, 2008
    Co-Authors: Antonella Santillo, Marzia Albenzio
    Abstract:

    Abstract Pecorino Cheeses made from heat-treated ewes' milk using traditional lamb rennet paste (RP), lamb rennet paste containing Lactobacillus acidophilus (LA-5; RPL), and lamb rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46; RPB) were characterized for proteolytic and rheological features during ripening. Consumer acceptance of Cheeses at 60 d of ripening was evaluated. Lactobacillus acidophilus and Bifidobacterium mix displayed counts of 8 log 10 cfu/g and 9 log 10 cfu/g, respectively, in Cheese during ripening. The RPB Cheese displayed a greater degradation of casein (CN) matrix carried out by the enzymes associated to both Bifidobacterium mix and endogenous lactic acid microflora, resulting in the highest values of non-CN N and water-soluble N and the highest amount of α s -CN degradation products in Cheese at 60 d of ripening. The RPL Cheese displayed intermediate levels of lactic acid bacteria and of N fractions. The percentage of γ -CN in RP and RPL Cheeses at 60 d was 2-fold higher than in the Cheese curd of the same groups, whereas the mentioned parameter was 3-fold higher in RPB Cheese than in the corresponding fresh curd according to its highest plasmin content. The lower hardness in RPB at the end of ripening could be ascribed to the greater proteolysis observed in Cheese harboring the Bifidobacterium mix. Although differences in proteolytic patterns were found among treatments, there were no differences in smell and taste scores.