CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS
Main Article Content
Keywords
Fossa cheese, microclimate conditions, cheese composition, microbiological analysis, volatile compounds
Abstract
Fossa cheese samples were ripened for 90 days in two different pits and analysed to evaluate the influence of the environment on the chemical and nutritional characteristics.
The significant changes were recorded only for certain parameters, particularly the contents of fatty acids and volatile molecules. In the fatty acid profiles, the sum of monounsaturated fatty acids showed a significant decrease in the mature cheeses due to a strong decrease in oleic acid. Even the sum of polyunsaturated fatty acids and the ratio between the sums of saturated fatty acids and polyunsaturated fatty acids decreased after ripening in both pits.
HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening.
The results of this study indicated that there are substantial differences between the chemical and chemical/physical parameters, and certain fatty acids of the just curdled cheese samples and the cheese ripened in the two pits showed different geological-geochemical parameters.
References
(AOAC). 1990. Association of Official Analytical Chemists. Official methods of analysis. 15th Ed. A.O.A.C, Washington D.C., USA.
(AOAC). 2001. Association of Official Analytical Chemists Official Method 996.06. In: Official Methods of Analysis, 17th ed., revised; AOAC: Gaithersburg, MD, USA.
Avellini P., Clementi F., Trabalza Marinucci M., Cenci Goga B., Rea S. and Branciari R. 1999. Pit cheese: compositional, microbiological and sensory characteristics. Ital. J. Food Sci. 11:317-333.
Barbier E., Schiavano G.F., De Santi M., Vallorani L., Casadei L., Guescini M., Gioacchini A.M, Rinaldi L., Stocchi V. and Brandi G. 2012. Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment. Int. Dairy J. 23:62-67.
Beresford T.P., Fitzsimons N.A., Brennan N.L. and Cogan T.M. 2001. Recent advances in cheese microbiology. Int. Dairy J. 11:259-274.
Budak S.O., Figge M.J., Houbraken J. and de Vries R. P. 2016. The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening. Int. Dairy J. 58:50-53.
Cakir Y., Cakmakci S. and Hayaloglu A.A. 2016. The effect of addition of black cumin (Nigella sativaL.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep’s milk. Small Rumin. Res. 134:65-73.
Curioni P.M.G. and Bosset J.O. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12:959-984.
De Angelis M., Corsetti A., Tosti N., Rossi J., Corbo M.R. and Gobbetti M. 2001. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analysis. Appl. Environ. Microbiol. 67:2011-2020.
Delgado F.J., González-Crespo J., Cava R., García-Parra J. and Ramírez R. 2010. Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chem. 118:182-189.
Delgado F.J., González-Crespo J., Cava R. and Ramírez R. 2011. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chem. 129:1156-1163.
Fox P.F. and Wallace J.M. 1997. Formation of flavour compounds. Adv Appl. Microbiol. 45:17-85.
Fox P.F., McSweeney P.L. H. and Lynch C.M. 1998. Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust. J. Dairy Technol. 53:5383-5389.
Gioacchini A.M., De Santi M., Guescini M., Brandi G. and Stocchi V. 2010. Characterization of the volatile organic compounds of Italian “Fossa” cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Commun. Mass Sp. 24:3405-3412.
Gobbetti M., Folkertsma B., Fox P.F., Corsetti A., Smacchi E., De Angelis M., Rossi J., Kilcawley K. and Cortini M. 1999. Microbiology and biochemistry of fossa (pit) cheese. Int. Dairy J. 9:763-773.
Johnson M. E. and Olson N.F. 1985. A Comparison of Available Methods for Determining Salt Levels in Cheese. J. Dairy Sci. 68:1020-1024.
Hayaloglu A.A., Cakmakci S., Brechany E.Y., Deegan K.C. and McSweeney P.L.H. 2007. Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags. J. Dairy Sci. 90:1102-1121.
Leroy F. and De Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15:67-78.
Lopez-Diaz T.M., Roman-Blanco C., Garcia-Arias M.T., Garcia-Fernandez M.C. and Garcia-Lopez M.L. 1996. Mycotoxins in two Spanish cheese varieties. Int. J. Food Microbiol. 30:391-395.
Massouras T., Pappa E.C. and Mallatou H. 2006. Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk. Int. J. Dairy Technol. 59:250-256.
Mcsweeney P.L.H. and Sousa M.J. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait. 80:293-324.
Moio L. and Addeo F. 1998. Grana Padano cheese aroma. J. Dairy Res. 65:317-333.
Molimard P. and Spinnler H.E. 1996. Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties. J. Dairy Sci. 79:169-184.
Najera A.I., Barron L.J.R. and Barcina Y. 1993. Review: lipid fraction composition of cow’s, sheep’s, and goat’s cheese, and the influence on its quality. Rev. Esp. Cien. Tec. Ali. 33:345-363.
Olmedo G.R. and Coll-Hellin L. 1976. Contribucton al estudio de la grasa de leche de ovejas espafiolas. An. Bromatol. 38:211-340.
Panseri S., Giani I., Mentasti T., Bellagamba F., Caprino F. and Moretti V. M. 2008. Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry. LWT-Food Sci. Technol. 41:185-192.
Pozzetto G. 2000. C’era una volta il Formaggio di Fossa. C’è ancora? Panozzo Editore, Rimini.
Romano R., Giordano A., Chianese L., Addeo F. and Spagna Musso S. 2011. Triacylglicerol, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala campana Cheese. J. Food Compost. Anal. 24:244-249.
Siano F., Straccia M.C., Paolucci M., Fasulo G., Boscaino F. 2016. Volpe M. G. Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. J. Sci. Food Agric. 96:1730-1735.
Stefanov I. and Vlaeminck B. 2010. Fievez V. A novel procedure for routine milk fat extraction based on dichloromethane. J. Food Compost. Anal. 23:852-855.
Urbach G. 1995. Contribution of Lactic Acid Bacteria to Flavour Compound Formation in Dairy Products. Int. Dairy J. 5:877-903.
Van Den Dool H. and Kratz I. 1963. Generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 11:463-471.
Article Sidebar
Article Details
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/