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“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features
In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different bat...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699421/ https://www.ncbi.nlm.nih.gov/pubmed/33228027 http://dx.doi.org/10.3390/foods9111694 |
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author | Di Cerbo, Alessandro Miraglia, Dino Marino, Leonardo Stocchi, Roberta Loschi, Anna Rita Fisichella, Stefano Cammertoni, Natalina Menchetti, Laura Farneti, Silvana Ranucci, David Branciari, Raffaella Rea, Stefano |
author_facet | Di Cerbo, Alessandro Miraglia, Dino Marino, Leonardo Stocchi, Roberta Loschi, Anna Rita Fisichella, Stefano Cammertoni, Natalina Menchetti, Laura Farneti, Silvana Ranucci, David Branciari, Raffaella Rea, Stefano |
author_sort | Di Cerbo, Alessandro |
collection | PubMed |
description | In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories. |
format | Online Article Text |
id | pubmed-7699421 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76994212020-11-29 “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features Di Cerbo, Alessandro Miraglia, Dino Marino, Leonardo Stocchi, Roberta Loschi, Anna Rita Fisichella, Stefano Cammertoni, Natalina Menchetti, Laura Farneti, Silvana Ranucci, David Branciari, Raffaella Rea, Stefano Foods Article In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories. MDPI 2020-11-19 /pmc/articles/PMC7699421/ /pubmed/33228027 http://dx.doi.org/10.3390/foods9111694 Text en © 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Di Cerbo, Alessandro Miraglia, Dino Marino, Leonardo Stocchi, Roberta Loschi, Anna Rita Fisichella, Stefano Cammertoni, Natalina Menchetti, Laura Farneti, Silvana Ranucci, David Branciari, Raffaella Rea, Stefano “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title | “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title_full | “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title_fullStr | “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title_full_unstemmed | “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title_short | “Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features |
title_sort | “burrata di andria” pgi cheese: physicochemical and microbiological features |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699421/ https://www.ncbi.nlm.nih.gov/pubmed/33228027 http://dx.doi.org/10.3390/foods9111694 |
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