High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese
Lucas Lima Luiz
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Investigation
Search for more papers by this authorLeticia de Fatima Bertachi Pinto
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Investigation, Methodology
Search for more papers by this authorSelma de Souza Correia
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Investigation, Methodology
Search for more papers by this authorSamera Rafaela Bruzaroski
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorRafael Fagnani
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Validation
Search for more papers by this authorCínthia Hoch Batista de Sousa
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Conceptualization, Methodology, Validation
Search for more papers by this authorAgostinho Ludovico
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Software
Search for more papers by this authorLina Casale Aragon Alegro
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Search for more papers by this authorCorresponding Author
Elsa Helena Walter de Santana
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Author for correspondence. E-mail: [email protected]
Search for more papers by this authorLucas Lima Luiz
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Investigation
Search for more papers by this authorLeticia de Fatima Bertachi Pinto
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Investigation, Methodology
Search for more papers by this authorSelma de Souza Correia
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Investigation, Methodology
Search for more papers by this authorSamera Rafaela Bruzaroski
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorRafael Fagnani
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Formal analysis, Validation
Search for more papers by this authorCínthia Hoch Batista de Sousa
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Conceptualization, Methodology, Validation
Search for more papers by this authorAgostinho Ludovico
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Contribution: Data curation, Formal analysis, Software
Search for more papers by this authorLina Casale Aragon Alegro
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Search for more papers by this authorCorresponding Author
Elsa Helena Walter de Santana
Master Program in Science and Technology of Milk and Dairy Products, Pitágoras Unopar University (UNOPAR), Av Paris, 675, Londrina, 86041-120 Brazil
Author for correspondence. E-mail: [email protected]
Search for more papers by this authorAbstract
This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was associated with a decrease in yield and in primary proteolysis index, higher acidity and free fatty acid index and concentration. Short- and medium-chain free fatty acids increased in all cheeses during storage, being higher in those produced with milk containing a high population of psychrotrophics. No sensory differences between the cheeses were observed.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
REFERENCES
- Association of Official Analytical Chemists (AOAC) (2005). Official Methods of Analysis of AOAC International, 18th edn. Gaithersburg: AOAC.
- Bligh E G and Dyer W J (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 911–917.
- Brazil (1997) Technical Regulation for Fixing the Identity and Quality of Mozzarella Cheese. https://www.defesa.agricultura.sp.gov.br/legislacoes/portaria-ma-364-de-04-09-1997,680.html. Accessed 08/25/2020.
- Bynum D G and Barbano D M (1985) Whole milk reverse osmosis retentates for cheddar cheese manufacture: chemical changes during aging. Journal of Dairy Science 68 1–10.
- Caboni M F, Zannoni M and Lercker G (1990) Fat lipolysis in Parmigiano Reggiano Cheese. Scienza E Tecnica Lattiero-Casearia 41 289–297.
- Champagne C P, Laing R R, Roy D, Mafu A A, Griffiths M W and White C (1994) Psychrotrophs in dairy products: Their effects and their control. Critical Reviews in Food Science and Nutrition 34 1.
- Chen L, Daniel R M and Coolbear T (2003) Detection and impact of protease and lipase activities in milk and milk powders. International Dairy Journal 13 255–275.
- Downey W K (1980) Review of the progress of dairy science: flavor impairment from pre- and post-manufacture lipolysis in milk and dairy products. Journal of Dairy Research 47 237.
- Fagnani R, Battaglini A P, Beloti V and Dunga K S (2013) Sources of microbiological contamination during mozzarella cheese production. Revista Brasileira De Medicina Veterinária 35 217–223.
- Fox P F (1989) Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72 1379–1400.
- Fox P F and Mcsweeney P L H (1998) Dairy Chemistry and Biochemistry, 1st edn. London: Thomson Science.
- Frank J F and Yousef A E (2004) Tests for groups of microorganisms. In: Standard Methods for the Examination of Dairy Products, pp 227–247. M W Wehr and J F Frank, eds. New York: APHA.
- Gasparini G B F B, Amorim F R, Correa S S, Bruzaroski S R, Fagnani R, Souza C H B, Domião B C M and Santana E H W (2020) Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese. Journal of the Science of Food and Agriculture 100 3291–3296.
- Kindstedt P S and Fox P F (1993) Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese. Critical Reviews in Food Science and Nutrition 33 167–187.
- Lawless H T and Heiman H (2010) Sensory Evaluation of Food Science Principles and Practices, 2nd edn. New York: Springer.
10.1007/978-1-4419-6488-5 Google Scholar
- Lawrence R C, Creamer L K and Gilles J (1987) Texture development during cheese ripening. Journal of Dairy Science 70 1748–1760.
- Mannion D T, Furey A and Kilcawley K N (2016) Free fatty acids quantification in dairy products. International Journal of Dairy Technology 69 1–12.
- Mbye M, Sobti B, Al Nuami M K, Al Shamsi Y, Al Khateri L, Al Saedi R, Saeed M, Ramachandran T, Hamed F and Kamal-Eldin A (2020) Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses. NFS Journal 20 28–36.
10.1016/j.nfs.2020.06.003 Google Scholar
- Mcphee J D and Griffiths M W (2011) Psychrotrophic bacteria Pseudomonas spp. In: Encyclopedia of Dairy Sciences, pp 379–383. W F John, ed. San Diego: Academic Press.
10.1016/B978-0-12-374407-4.00441-6 Google Scholar
- Narimatsu A, Dornellas J R F, Spadoti L M, Pizaia P D and Roig S M (2003) Proteolysis and melting evaluation on prato cheese obtained by ultrafiltration. Food Science and Technology 23 177–182.
10.1590/S0101-20612003000400033 Google Scholar
- Paludetti L F, Kelly A L and Gleeson D (2020) Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk. Journal of Dairy Science 103 4043–4055.
- Pizaia P D, Spadoti L M, Narimatsu A, Dornellas J R F and Roig S (2003) Mozzarella by ultrafiltration: composition, proteolysis, melting capacity and blisters formation. Food Science and Technology 23 485–491.
- Samaržija D, Zamberlin Š and Pogačić T (2012) Psychrotrophic bacteria and milk and dairy products quality. Mljekarstvo 62 77–95.
- Santana E H W, Luiz L L, Pasquim O S, Pinto L F B, Pereira F A B, Gasparini G B F B, Lorenzeti E, Bruzaroski S R and Eleodoro J I (2020) Psychrotrophic microorganisms in raw milk and the cheese quality. Research, Society and Development 9 e127997217.
10.33448/rsd-v9i9.7217 Google Scholar
- Santos C I A, Salgado C A and Vanetti M C D (2021) Bacterial lipases: impacts on dairy product quality and biotechnological potential. Research, Society and Development 10 e230101321213.
10.33448/rsd-v10i13.21213 Google Scholar
- Shah N P (1994) Psychrotrophs in milk. Milchwissenschaft 49 432–437.
- Spadoti L M, Dornellas J R F and Roig S M (2005) Proteolysis of prato type cheese produced using ultrafiltration. Food Science and Technology 62 235–239.
- Stevanato N and Silva C (2019) Radish seed oil: ultrasound-assisted extraction using ethanol as solvent and assessment of its potential for ester production. Industrial Crops and Products 132 283–291.
- United states Department of Agriculture (USDA) (2019) Dairy and Products Annual. https://www.fas.usda.gov/data/brazil-dairy-and-products-annual-6. Accessed 08/25/2020
- Valle J L E, Campos S D S, Yotsuyanagi K and Souza G (2004) Influence of fat content on the functional properties of mozzarella cheese. Food Science and Technology 24 669–673.
10.1590/S0101-20612004000400032 Google Scholar
- Vianna P C B and Gigante M (2010) Physical chemical quality of the refrigerated raw milk added with carbon dioxide. Revista do Instituto De Laticínios Cândido Tostes 375 51–59.
