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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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.
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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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