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Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno1, S Buchin, S de Candia
1Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy.
Journal of Dairy Science
|May 23, 2007
Summary
This study analyzed four Italian cheeses ripened with plant materials, revealing significant differences in microbial profiles and volatile compounds. Plant materials influenced cheese characteristics, with Vento d'Estate showing high volatile levels and Casciotta di Urbino low levels.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Traditional cheese ripening relies on specific microbial starters and aging conditions.
- Nonconventional ripening methods using plant materials offer novel avenues for cheese flavor and profile development.
- Understanding the impact of diverse plant materials on cheese composition and volatile profiles is crucial for innovation.
Purpose of the Study:
- To compare four Italian cheeses ripened with distinct plant materials (walnut leaves, herbs, hay, wine by-products).
- To characterize compositional, microbiological, biochemical, and volatile profile differences influenced by ripening materials.
- To identify specific volatile compounds and their potential origin from plant materials.
Main Methods:
- Gross composition analysis, microbiological enumeration of lactic acid bacteria (LAB).
- Random Amplification of Polymorphic DNA-PCR for LAB biodiversity.
- Principal Component Analysis (PCA) of RP-HPLC data for proteolysis, Free Amino Acid (FAA) analysis.
- Gas Chromatography-Mass Spectrometry (GC-MS) coupled with Purge-and-Trap and Solid-Phase Microextraction for volatile compounds.
Main Results:
- All cheeses had high endogenous LAB counts (7.0–9.0 log10 cfu/g) with diverse species identified.
- Secondary proteolysis differed, with Barricato San Martino and Vento d'Estate showing distinct patterns.
- Vento d'Estate exhibited the highest volatile compound levels (esters, ketones, terpenes), potentially from plant materials; Casciotta di Urbino had very low volatiles.
- Terpenes were notably released from plant materials in Vento d'Estate; Casciotta di Urbino had the lowest volatile free fatty acids.
Conclusions:
- Plant material ripening significantly impacts the microbiological and volatile profiles of Italian cheeses.
- Vento d'Estate and Casciotta di Urbino represent distinct outcomes of nonconventional ripening due to plant material choice.
- The study highlights the potential of plant materials to impart unique characteristics, including specific volatile compounds, to cheese.
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