Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study

The aim of this study was to evaluate the influence of different storage temperatures and delivery system of the milk on the microbiological and physicochemical characteristics of Grana Trentino, a long-ripened hard-cooked Italian cheese. In particular, 3 kinds of milk storage and delivery were stud...

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Bibliographic Details
Published in:Journal of dairy science 2012-10, Vol.95 (10), p.5485-5494
Main Authors: Franciosi, E., Gardini, F., Monfredini, L., Tabanelli, G., Fabris, A., Endrizzi, I., Poznanski, E., Gasperi, F., Cavazza, A.
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Animal productions
Animals
Bacterial Load
Biological and medical sciences
case studies
Cattle
Cheese - analysis
Cheese - microbiology
Cheese - standards
cheese ripening
farms
Food Handling - methods
Food industries
Food Storage - methods
free fatty acids
Fundamental and applied biological sciences. Psychology
gas chromatography
Grana cheese
hard cheese
Italy
lipolysis
mass spectrometry
microbiota
Milk
Milk and cheese industries. Ice creams
milk treatment
nitrogen
physicochemical properties
plasmin
Proteolysis
refrigeration
solid phase microextraction
storage temperature
Terrestrial animal productions
Vertebrates
volatile compounds
volatile organic compound
Volatile Organic Compounds - analysis
whey
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Summary:The aim of this study was to evaluate the influence of different storage temperatures and delivery system of the milk on the microbiological and physicochemical characteristics of Grana Trentino, a long-ripened hard-cooked Italian cheese. In particular, 3 kinds of milk storage and delivery were studied: milk delivered to the dairy in the traditional manner without temperature control, milk delivered at 18°C, and milk stored at the farm and delivered at 12°C. Milk, natural whey starter, and cheeses after 18mo of ripening were sampled for microbiological profiles, physicochemical analysis, and proteolysis evaluation, and a study of cheese volatile compounds through a solid-phase microextraction gas chromatography-mass spectrometry technique was performed. Milk microbiota was not affected by any of the treatments. At the end of ripening, free fatty acid and ester contents were significantly higher in cheeses from milk without temperature control. This was probably due to the milk delivery to the dairy in churns causing the fat globule membrane break during transport and, consequently, a greater release of fat and deeper lipolysis. Milk refrigeration at 12°C for 12h before delivery affected the distribution of nitrogen fractions in cheeses. Lower temperatures of milk storage favored a larger soluble nitrogen fraction and greater cheese proteolysis, probably caused by an enhanced plasmin activity. From this work, it is concluded that both milk temperature storage and transport system could affect cheese ripening, leading to significant differences in chemical compounds: if milk was delivered by churns, higher free fatty acid and ester content in cheeses was observed; if milk was stored at 12°C for 12h before delivery, greater cheese proteolysis was induced with consequent faster ripening.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2011-4693