Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese. Due to the short ripening time, pasteurization is necessary to eliminate the potential pathogenic bacteria, which may be present in raw milk, causing also the reduction of ripened cheese flavor. The purpose of this research was to evaluate the effect of a selected wild Lactobacillus paracasei strain experimentally used as adjunct culture to enhance the flavour formation in a short-ripened caciotta-type cheese. An integrated polyphasic approach was used to compare the experimental and control Caciotta produced in a company located in Emilia Romagna region (Italy). It was demonstrated how the L. paracasei 4341 was able to develop in curd and cheese interacting with the acidifying commercial starter. The main acidifying starter species, were differently affected by the presence of the adjunct culture. Streptococcus thermophilus shown comparable behavior in all cheese-making step of control and experimental Caciotta, while Lactobacillus delbrueckii subsp bulgaricus, growth was slowed down by the presence of the adjunct culture during the whole ripening time. The higher amount of volatile compounds and organic acids due to the adjunct L. paracasei 4341 lead to a clear differentiation of the experimental Caciotta respect to the control, in terms of aromatic profile, color, texture and sensorial perception.

Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese / Bancalari, Elena; Montanari, Chiara; Levante, Alessia; Alinovi, Marcello; Neviani, Erasmo; Gardini, Fausto; Gatti, Monica. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 135:(2020), p. 109284. [https://doi.org/10.1016/j.foodres.2020.109284]

Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

Bancalari, Elena;Levante, Alessia;Alinovi, Marcello;Neviani, Erasmo;Gardini, Fausto;Gatti, Monica
2020-01-01

Abstract

Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese. Due to the short ripening time, pasteurization is necessary to eliminate the potential pathogenic bacteria, which may be present in raw milk, causing also the reduction of ripened cheese flavor. The purpose of this research was to evaluate the effect of a selected wild Lactobacillus paracasei strain experimentally used as adjunct culture to enhance the flavour formation in a short-ripened caciotta-type cheese. An integrated polyphasic approach was used to compare the experimental and control Caciotta produced in a company located in Emilia Romagna region (Italy). It was demonstrated how the L. paracasei 4341 was able to develop in curd and cheese interacting with the acidifying commercial starter. The main acidifying starter species, were differently affected by the presence of the adjunct culture. Streptococcus thermophilus shown comparable behavior in all cheese-making step of control and experimental Caciotta, while Lactobacillus delbrueckii subsp bulgaricus, growth was slowed down by the presence of the adjunct culture during the whole ripening time. The higher amount of volatile compounds and organic acids due to the adjunct L. paracasei 4341 lead to a clear differentiation of the experimental Caciotta respect to the control, in terms of aromatic profile, color, texture and sensorial perception.
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese / Bancalari, Elena; Montanari, Chiara; Levante, Alessia; Alinovi, Marcello; Neviani, Erasmo; Gardini, Fausto; Gatti, Monica. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 135:(2020), p. 109284. [https://doi.org/10.1016/j.foodres.2020.109284]
File in questo prodotto:
File Dimensione Formato  
Bancalari_2020_cheese.pdf

non disponibili

Tipologia: Versione (PDF) editoriale
Licenza: Creative commons
Dimensione 709.98 kB
Formato Adobe PDF
709.98 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Bancalari_revised_cheese.pdf

accesso aperto

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 382.68 kB
Formato Adobe PDF
382.68 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2882968
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 19
  • ???jsp.display-item.citation.isi??? 17
social impact