Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia c...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2021
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| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/28325 |
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I48-R184-123456789-283252025-03-06T10:56:35Z Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening Avaliação físico-química e microbiológica de queijo artesanal corrientes durante a maturação Vasek, Olga Myriam Mazza, Silvia Matilde Savoy de Giori, Graciela Artisanal cheese Raw cow milk Ripening changes Queijo artesanal Leite cru da vaca Mudanças durante maturação The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow’s milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow’s milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms. O objetivo deste trabalho foi avaliar alguns parâmetros físicos e químicos (sólidos totais, pH, acidez, gordura, grau de acidez da gordura, sal, proteínas e frações de nitrogênio) e seus efeitos sobre as populações microbianas benéficas (bactérias lácticas: LAB) e indesejáveis (coliformes, Escherichia coli, Staphylococcus aureus, fungos e leveduras) durante a maturação do Queijo Artesanal de Corrientes, uma variedade argentina do leite cru da vaca, para determinar se um tempo de maturação mais longo do que o atual melhora as condições higiênico-sanitárias do queijo. O teor de proteína foi muito maior que de outros queijos o leite de vaca com valores semelhantes de gordura. Os péptidos maiores apresentaram valores, no queijo de 30 dias, três vezes mais altos que os do início do processo. Staphylococcus aureus e Escherichia coli foram detectadas (3.04 ± 1.48 log10 ufc/g de queijo, 2.21 ± 0.84 log10 NMP/g de queijo) ainda aos 15 e 30 dias de maturação, respectivamente. A distribuição das trezentas estirpes de LAB classificadas ao gênero (lactococci:lactobacilli:leuconostocs), foi mantida durante toda a maturação. O número elevado de LAB em coalho pode ter contribuído na fermentação como um soro-fermento natural, fonte desconhecida de LAB para este queijo específico até agora. As mudanças físico-químicas que ocorreram durante a maturação não geram condições fortemente inibidoras para o crescimento de micro-organismos indesejáveis. 2021-08-06T12:48:32Z 2021-08-06T12:48:32Z 2013-03-19 Artículo Vasek, Olga Myriam, Mazza, Silvia Matilde y Savoy de Giori, Graciela, 2013. Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening. Food Science and Technology. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, vol. 33, no. 1, p. 151-160. ISSN 1678-457X. 0101-2061 http://repositorio.unne.edu.ar/handle/123456789/28325 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Food Science and Technology, 2013, vol. 33, no. 1, p. 151-160. |
| institution |
Universidad Nacional del Nordeste |
| institution_str |
I-48 |
| repository_str |
R-184 |
| collection |
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
| language |
Inglés |
| topic |
Artisanal cheese Raw cow milk Ripening changes Queijo artesanal Leite cru da vaca Mudanças durante maturação |
| spellingShingle |
Artisanal cheese Raw cow milk Ripening changes Queijo artesanal Leite cru da vaca Mudanças durante maturação Vasek, Olga Myriam Mazza, Silvia Matilde Savoy de Giori, Graciela Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| topic_facet |
Artisanal cheese Raw cow milk Ripening changes Queijo artesanal Leite cru da vaca Mudanças durante maturação |
| description |
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow’s milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow’s milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms. |
| format |
Artículo |
| author |
Vasek, Olga Myriam Mazza, Silvia Matilde Savoy de Giori, Graciela |
| author_facet |
Vasek, Olga Myriam Mazza, Silvia Matilde Savoy de Giori, Graciela |
| author_sort |
Vasek, Olga Myriam |
| title |
Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| title_short |
Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| title_full |
Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| title_fullStr |
Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| title_full_unstemmed |
Physicochemical and microbiological evaluation of Corrientes artisanal cheese during ripening |
| title_sort |
physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2021 |
| url |
http://repositorio.unne.edu.ar/handle/123456789/28325 |
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