scholarly journals Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 20
Author(s):  
Eleni C. Pappa ◽  
Thomas G. Bontinis ◽  
John Samelis ◽  
Kyriaki Sotirakoglou
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Starter Cultures ◽  
Water Soluble ◽  
Biochemical Characteristics ◽  
Pasteurized Milk ◽  
Hydrophobic Peptides ◽  
Milk Pasteurization ◽  
Total Free Amino Acids

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.

scholarly journals Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

2019 ◽  
Vol 70 (3) ◽  
pp. 1669
Author(s):  
S. KAMINARIES ◽  
A. SCORDOBEKI ◽  
E. ZOIDOU ◽  
G. MOATSOU
Keyword(s):  
Goat Milk ◽  
Raw Milk ◽  
High Heat ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Pasteurized Milk ◽  
Reduced Fat ◽  
Goat Cheese ◽  
Protected Designation Of Origin ◽  
Penicillium Candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production

2008 ◽  
Vol 71 (8) ◽  
pp. 1580-1589 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
ERROL GROVES ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Cell Counts ◽  
Standard Plate ◽  
Low Incidence ◽  
Raw Milk Cheese

Overall milk quality and prevalence of four target pathogens in raw milk destined for farmstead cheesemaking was examined. Raw milk samples were collected weekly from June to September 2006 from 11 farmstead cheese operations manufacturing raw milk cheese from cow's, goat's, and sheep's milk. Samples were screened for Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 both quantitatively (direct plating) and qualitatively (PCR). Overall, 96.8% of samples had standard plate counts of &lt;100,000 CFU/ml, 42.7% of which were &lt;1,000 CFU/ml. Although no federal standards exist for coliforms in raw milk, 61% of samples tested conformed to pasteurized milk standards under the U.S. Pasteurized Milk Ordinance (PMO) at &lt;10 CFU/ml. All cow and sheep milk samples and 93.8% of goat milk samples were within the limits dictated by the PMO for somatic cell counts. Of the 11 farms, 8 (73%) produced samples that were positive for S. aureus, which was detected in 34.6% (46 of 133) of milk samples. L. monocytogenes was isolated from three milk samples (2.3%), two of which were from the same farm. E. coli O157:H7 was recovered from one sample of goat's milk for an overall incidence of 0.75%. Salmonella was not recovered from any of the 133 samples. The findings of this study suggest that most raw milk intended for farmstead cheesemaking is of high microbiological quality with a low incidence of pathogens. These data will help inform risk assessments associated with the microbiological safety of farmstead cheeses, particularly those manufactured from raw milk.

scholarly journals MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

2019 ◽  
Vol 11 (2) ◽  
pp. 47-56
Author(s):  
Erica Guedes Celestino ◽  
Micheline Thaís Santos ◽  
Sybelle Georgia Silva ◽  
Tania Marta Carvalho dos Santos ◽  
Elizabeth Simões do Amaral Alves ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Most Probable Number ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Total Coliforms ◽  
Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

scholarly journals Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese

2016 ◽  
Vol 69 (2) ◽  
pp. 8007-8014 ◽  
Author(s):  
José G. Serpa ◽  
Tulia I. Pérez ◽  
Elvis J. Hernández
Keyword(s):  
Lactococcus Lactis ◽  
Control Sample ◽  
Raw Milk ◽  
Starter Cultures ◽  
Sensorial Analysis ◽  
Pasteurized Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control ◽  
Microbiological Properties

The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T) and three replicates: Treatment 1 (T1): cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2): cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1) and Treatment 3 (T3): cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus(0.5:0.5:1). Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v) of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05). There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22%) and T3 (23%) compared to control.

scholarly journals Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

2016 ◽  
Vol 8 (6) ◽  
pp. 149 ◽  
Author(s):  
Cunfang Wang ◽  
Xinman Lou ◽  
Jianmin Wang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sedimentation Rate ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Functional Product ◽  
Significant Difference

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4289 ◽  
Author(s):  
Jose Carlos Ribeiro Junior ◽  
Joyce Bitencourt Atayde Lima ◽  
Kleydejany Lima de Lemos ◽  
Livia Cavaletti Corrêa da Silva ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
The State ◽  
Advanced Technology ◽  
Daily Production ◽  
Pasteurized Milk ◽  
Hygiene Practices ◽  
Spoilage Microorganisms

<p>The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (&lt;500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p &lt;0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. </p>

scholarly journals Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Denise da Fontoura Prates ◽  
Simone Rauber Würfel ◽  
Júlia Coswig Goldbeck ◽  
Andreia Saldanha de Lima ◽  
Graciela Volz Lopes ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Most Probable Number ◽  
High Humidity ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Probable Number ◽  
Hygiene Practices ◽  
Milk Pasteurization ◽  
Thermotolerant Coliforms

ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

2001 ◽  
Vol 67 (1-2) ◽  
pp. 35-48 ◽  
Author(s):  
M Albenzio ◽  
M.R Corbo ◽  
S.U Rehman ◽  
P.F Fox ◽  
M De Angelis ◽  
...  
Keyword(s):  
Raw Milk ◽  
Biochemical Characteristics ◽  
Pasteurized Milk

scholarly journals Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4289
Author(s):  
Jose Carlos Ribeiro Junior ◽  
Joyce Bitencourt Atayde Lima ◽  
Kleydejany Lima de Lemos ◽  
Livia Cavaletti Corrêa da Silva ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
The State ◽  
Advanced Technology ◽  
Daily Production ◽  
Pasteurized Milk ◽  
Hygiene Practices ◽  
Spoilage Microorganisms

The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives.

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