"Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features

Area of Science:

• Food Science
• Microbiology
• Dairy Technology

Background:

• Industrial food production has led to the decline of traditional Italian niche products.
• National regulations have helped preserve some products, such as Burrata di Andria cheese.
• Protected Geographical Indication (PGI) status was established for Burrata di Andria.

Purpose of the Study:

• To evaluate the microbiological and physicochemical characteristics of Burrata di Andria PGI cheese.
• To compare PGI Burrata di Andria with non-PGI versions.
• To assess compliance with European food safety regulations.

Main Methods:

• Analysis of 21 Burrata di Andria PGI cheese samples from three batches.
• Physicochemical analysis including moisture, sodium chloride (NaCl), and pH.
• Microbiological analysis for specific pathogens (Salmonella spp., Listeria monocytogenes, Bacillus cereus, Yersinia enterocolitica) and indicator organisms (Total Viable Count, Escherichia coli, coagulase-positive staphylococci).

Main Results:

• PGI Burrata di Andria exhibited higher moisture content compared to pre-PGI release.
• NaCl levels were lower in PGI raw milk cheeses but higher in PGI pasteurized milk cheeses versus non-PGI.
• pH was significantly lower in pasteurized PGI products. Non-pathogenic Yersinia enterocolitica was detected in nine samples. Total viable count and E. coli were lower in pasteurized PGI samples.
• Some samples were borderline/unsatisfactory for E. coli and coagulase-positive staphylococci.

Conclusions:

• Burrata di Andria PGI cheese samples were generally microbiologically safe.
• Physicochemical properties like moisture and NaCl content differ between PGI and non-PGI, and between raw and pasteurized milk versions.
• Process hygiene improvements are recommended in the analyzed dairy factories to meet European regulatory standards for E. coli and coagulase-positive staphylococci.