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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that...

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Autores principales: Bettera, Luca, Alinovi, Marcello, D’Incecco, Paolo, Gatti, Monica, Carini, Eleonora, Pellegrino, Luisa, Bancalari, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487068/
https://www.ncbi.nlm.nih.gov/pubmed/37685233
http://dx.doi.org/10.3390/foods12173302
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author Bettera, Luca
Alinovi, Marcello
D’Incecco, Paolo
Gatti, Monica
Carini, Eleonora
Pellegrino, Luisa
Bancalari, Elena
author_facet Bettera, Luca
Alinovi, Marcello
D’Incecco, Paolo
Gatti, Monica
Carini, Eleonora
Pellegrino, Luisa
Bancalari, Elena
author_sort Bettera, Luca
collection PubMed
description The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of (1)H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
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spelling pubmed-104870682023-09-09 Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk Bettera, Luca Alinovi, Marcello D’Incecco, Paolo Gatti, Monica Carini, Eleonora Pellegrino, Luisa Bancalari, Elena Foods Article The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of (1)H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation. MDPI 2023-09-02 /pmc/articles/PMC10487068/ /pubmed/37685233 http://dx.doi.org/10.3390/foods12173302 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bettera, Luca
Alinovi, Marcello
D’Incecco, Paolo
Gatti, Monica
Carini, Eleonora
Pellegrino, Luisa
Bancalari, Elena
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title_full Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title_fullStr Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title_full_unstemmed Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title_short Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
title_sort investigating structural defects in extra hard cheese produced from low-temperature centrifugation of milk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487068/
https://www.ncbi.nlm.nih.gov/pubmed/37685233
http://dx.doi.org/10.3390/foods12173302
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