Agris category codes: Q01
COBISS Code 1.01 Language: English
CHARACTERIZATION OF AUTOCHTHONOUS LACTIC
ACID BACTERIA FROM AN ARTISANAL ITALIAN CHEESE
Giuseppe ZEPPA a), Maria Grazia FORTINA, Paola DOLCI, Anna
ACQUATI, Annibale GANDINI and Pier Luigi MANACHINI
a) DI.VA.P.R.A., Settore Microbiologia e
Industrie agrarie, Università degli Studi di Torino, Via L. da Vinci, 44,
10095, Grugliasco, Italy.
ABSTRACT
We studied the
natural lactic bacteria population of an artisanal Italian cheese, Toma
piemontese POD, from Piedmont (Northwest Italy), in order to select new
strains to be used as starters in large-scale production. Isolates collected
from curd and ripened artisanal cheeses were identified by the combined use
of PCR 16S-23S rDNA spacer analysis, species-specific probes and 16S rDNA
sequencing. Lactococci constitued 67% of the coccal isolates. Enterococci
were also isolated together with strains of Streptococcus macedonicus
and S. thermophilus. Lactobacilli were only detected in three samples
of curds. Acidification and proteolytic activity and aroma production were
also determined for each isolate. On the basis of the results a few isolates
were selected and used as starters in cheesemaking trials with both raw and
pasteurised milk. The produced cheeses were sensory evaluated and two of
them showed typical Toma piemontese taste and flavour. The results suggest
the possibility to use these new starters in both dairy industry and
artisanal cheesemaking to improve product quality.
Agris category
codes: Q01
COBISS Code 1.04 Language: English
TRADITIONAL MANUFACTURING
OF HARD CHEESE – KACHKAVAL ON STARA PLANINA MOUNTAIN
Zora MIJAČEVIĆ a)
and Snežana BULAJIĆ b)
a) Univ. of
Belgrade, Fac. of veterinary medicine, Dept. of hygiene and technology of food
products of animal origin, Bulevar JA 18, 11000 Belgrade, Serbia, Prof., Ph.D.
ABSTRACT
Nomads from Greece implemented the
tradition of kachkaval cheese making on Stara Planina, 100 years ago. At the
beginning, the kachkaval was made exclusively from sheep’s milk, during the
grazing period. In the past, kachkaval was made on «bačija« dairies, and besides
the kachkaval the significant by-products were ghee and «urda«. The historical
data showed that in the year 1903, 160 wagons of kachkaval were exported to
Vienna and Budapest. The changes in animal breeding conditions and increasing
number of cattle in this region lead to significant reduction in number of
sheep, and consequently caused the discontinuance in production of kachkaval.
Nowadays, there are few “bačija”-dairies on Stara Planina Mountain which are
producing kachkaval in the traditional way. The characteristics of chemical
content of traditionally produced kachkaval are: 60.79±3.37% dry matter,
29.50±2.25% milk fat, 55.57±3.55% moisture on a fat-free basis, 48.52±2.41% fat
in dry matter, 24.99±1.60% proteins, 3.8±2.57% NaCl and pH value 5.62±0.09. The
traditionally made kachaval has a shape of a flatten cylinder, with the weigh of
6–7 kg, bright-yellow crust and firm dough. The traditional cheese making of
kachkaval comprises the hand made process of «pasta filatta« cheese and for the
end product a spicy and salty taste are typical. Revitalizing the traditional
kachkaval production also means the preservation of cultural identity of the
region of Stara Planina.
Key words: milk
products / cheese / kachkaval / Stara Planina / traditional cheese making /
Serbia
Agris
category codes: Q01
COBISS Code 1.01 Language: English
Use of mono- and sesquiterpenes for
characterisation of mountain cheeses
Giuseppe ZEPPA
a), Manuela GIORDANO, Marta BERTOLINO and Vincenzo GERBI
a)
University of Turin, Department of Exploitation and Protection of the
Agricultural and Forestry Resources – Laboratory of Food Technology, Via L. da
Vinci 44, 10095, Grugliasco (TO), Italy.
ABSTRACT
Terpenes are volatile
compounds originating exclusively from plants that can be found in dairy
products. Several studies have therefore been conducted to use the terpenes to
trace the geographical origin or the nature of the feed supplied to animals. The
vegetation of mountain pastures varies which results in different types of
foraging. Our aim was to determine if the terpene profile can be used to
distinguish the mountain pasture of origin. The mono- and the sesquiterpenes of
ricotta cheese samples produced during the summer in three mountain farms were
then determined with SPME-GC-MS. The ricotta cheeses were produced with cow and
goat milk and every three days of production a sample was analysed. Obtained
results showed that these compounds vary widely between samples due to the stage
of plant development but discrimination among the farms was still possible.
Hence mono- and sesquiterpenes can be used not only to distinguish between
summer pasture cheeses and the ones produced during other periods but also as
markers of each mountain pasture.
Agris
category codes: Q01
COBISS Code 1.01 Language: English
ENTEROCOCCI IN CHEESE – PHENOTYPIZATION AND
ANTIBIOTIC RESISTANCE
Snežana BULAJIĆ
a) and Zora MIJAČEVIĆ
a)Univ. of Belgrade, Fac. of veterinary medicine, Dept. of
hygiene and technology of food products of animal origin, Bulevar JA 18, 11000
Belgrade, Serbia, M.Sc.
ABSTRACT
The material of
investigation was consisted of samples of fresh and ripened cheeses made from
raw and cooked milk subjected to rennet or acid coagulation. The primary
isolation of enterococci was carried out on kanamycin-aesculine-azide agar at
37 °C and 42 °C during 24 hours. It was isolated totally 42 strains of
enterococci. The examination of antibiotic resistance/sensitivity profiles was
performed by applying disk-diffusion procedure on Muller-Hinton agar. The number
of enterococci determined in cheese samples depended on applied technological
process. In the samples of fresh, by rennet coagulated cheese made from raw and
cooked milk the number of enterococci was ranged from 8.0×104 to
9.0×106 cfu g–1, and from 4.0×107 to 4.4×107
cfu g–1, respectively. In the case of ripened cheeses made from raw
and cooked milk subjected to acid coagulation the number of enterococci was
ranged from <102
to 5.0×104 cfu g–1 and from 2.5×104 to 1.5×105
cfu g–1, respectively. In the samples of fresh cheeses made from raw
and cooked milk subjected to acid coagulation the number of enterococci was
ranged from 2.4×105 to 2.12×107 cfu-g, and from 5×104
to 6×104 cfu g–1, respectively.
The phenotypic identification of isolated enterococcal strains was performed
according to the following biochemical-physiological characteristics:
microscopic examination (cell morphology), catalase activity, growth in MRS
broth at 10 °C and 45 °C, growth at pH 9.6, growth in broth containing 6.5%
NaCl, growth in 0.1% methylen blue milk, resistance at 60 °C/15 and 30 minute,
Voges/Proskauer reaction, fermentation of ribose. The isolated strains of
enterococci were resistant to following antibiotics: penicillin (65.82%),
tetracycline (62.02%), lincomycin (68.35%), gentamycin (27.84%), neomycin
(31.64%), erythromycin (31.64%) and chloramphenicol (65.82%).
Agris category codes: Q01
COBISS Code 1.01 Language: English
Enumeration, Isolation,
and Identification of Bifidobacteria from Dairy Products
Eva VLKOVÁ a),
Vojtěch RADA and Iva TROJANOVÁ
a)
Department of Microbiology and Biotechnology, Czech University of
Agriculture Prague, Kamýcká 129, 165 21 Prague 6, Czech Republic.
ABSTRACT
Six dairy products were tested. Bifidobacteria were enumerated
and isolated using TPY agar modified by the addition of mupirocin (100 mg l–1).
Isolates were identified to the genus level by the detection of
fructose-6-phosphate phosphoketolase (F6PPK) and by the FISH method.
Bifidobacteria were characterised using API 50 CHL and API ID 32 A Rapid tests.
In addition, grow at 46 °C was tested. Subsequently, all strains were identified
to the species level using computer program Bacter. The identification was also
carried out by PCR method using genus- and species-specific primers. The bifidobacterial counts in products tested
varied from 2.37 to 7.17 log CFU/ml. High selectivity was seen for modified TPY
agar from which all isolates were identified as bifidobacteria. While most
strains were identified as B. animalis using Bacter program, the same isolates
had positive reaction with B. lactis-specific primers. Strain isolated from Rajo
yogurt was identified as B. longum by Bacter as well as using PCR, but its
bacterial counts were too low. Our results showed, that most of the
bifidobacterial strains currently used in food products could be of animal
origin.
Agris
category codes: Q03
COBISS Code 1.01 Language: English
DIAGNOSTIC USE OF
PROFICIENCY TESTING IN DAIRY LABORATORY
Oto
Hanuša),
Václava Genčurová, Pavel
Hering, Miloš
Klimeš
and Radoslava Jedelská
a)
Research Institute for Cattle Breeding, Ltd., Rapotin, Vyzkumniku 267, 788 13
Vikyrovice, Czech Republic, Ph.D.
ABSTRACT
The composition of raw milk (RM) is
important for milk recording, herd improvement, payment of milk and for quality
evaluation. The reliability of routine analytical results is therefore
significant. A mistake occurrence could jeopardize the efficiency of results.
Milk laboratories (ML) perform the systems of analytical quality assurance.
Proficiency tests are carried out usually by 10 RM samples with modified
variability of components. At evaluation the system of Euclidian distance (Re=(2+sd2)0.5)
for participants order according to their analytical result reliability is used.
Two specificaly modified types (designs) of systematic diagnostical graphs were
constructed on the Re basis. The first type of flow diagnostical diagram for RM
analysators is based on Shewhart´s diagram principles for Re parameter
(alternating system of result rendering before and after calibrations). The
second type is based on analysator set comparisons before (proficiency test
results) and after calibration (success of calibration) by Re. The opposite
comparison is possible and valuable as well. It makes possible the diagnosis and
incidental co-ordinating of the corrections in the case of the unconformity
occurrence. The positive contributions of the developed diagnostic graphics
system are expected to: – improvement of estimation of unconformity sources of
RM routine analytical results, their origin and character; – determination and
improvement of incidental result corrections and instrument repairs; –
improvement of reliability of routine results of RM analyses in general.
Agris
category codes: Q03
COBISS Code 1.01 Language: English
THE Microbiological quality of some critical
control points in the cheese production of individual Slovenian
cheese-makers
a)
and Slavica GOLC TEGER
a)
Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept.,
Groblje 3, SI-1230 Domžale, Slovenia, Ph.D., M.Sc., Consultant.
ABSTRACT
The microbiological quality of 98
samples taken at some critical control points during the milking and processing
of 14 semi-hard cheese made from raw cow milk by individual Slovenian producers
was studied. The sampling points were: swabs from cows’ udders, milking machines
inner surfaces before and after milking, fresh raw and mixed milk from vats,
whey immediately after curdling, brine, cheese after one month of ripening and
after the following month of being kept vacuum packed at 6 °C.
The high number of micro-organisms on the inner surfaces of washed milking
machines before milking revealed ineffective cleaning (washing) by about 60% of
cheese producers. There were no seasonal differences in the number of
micro-organisms, except that the number of coliforms was higher in spring. The
average of total number of micro-organisms was 4.9·105 cfu/ml in raw
milk and 5.5·106
cfu/ml in mixed milk from a vat (raw fresh milk mixed with milk kept for about
18–24 hours at room temperature), which did not grow significantly during
cheese-processing. The number of coliforms in raw and mixed milk was in the
range of 3.4·105
cfu/ml and fell to 5.4·104 cfu/ml in whey. The average number of
enterococci, aerobic spore-forming micro-organisms, yeasts and moulds,
lactobacilli, lactococci, proteolytic and lipolytic micro-organisms in milk and
in whey were in the same logarithmic range of about 2.2·104, 310,
3.5, 31.2·104, 2.1·106, 6.2·103 and 1.7·104
cfu/ml of the sample, respectively. Listeria spp. was isolated from 5.3%
(cows’ udders, milking machine, milk and whey), while none of the examined
samples were positive to the presence of Salmonella spp. and
Campylobacter spp. Proteus was present in 7 (7%) cases of milk and
whey. Clostridia were detected in 10 (10%) samples (swabs, raw milk, whey).
E. coli was isolated from 12 (12%) samples of swabs, raw and mixed milk,
whey and brine. After one month of ripening the average total bacterial count
was 9.2·107 cfu g–1 of cheese, of these 6.8·107
represented lactic-acid producers and 2.2·107 represented non-lactic
acid producers. The average number of coliforms, enterococci, aerobic
spore-forming micro-organisms, yeasts and moulds, lactococci, lactobacilli,
proteolytic and lipolytic micro-organisms were 2.0·105, 6.3·106,
280, 960, 2.5·107, 9.8·107, 450 and 9.8·104
cfu g–1
of cheese, respectively. Salmonella spp., Listeria spp.,
Proteus, sulphite-reducing clostridia and Campylobacter spp. were not
detected in cheese samples. E. coli was found in 4 (30%) of samples while
coagulase positive staphylococci were present in 9 (64%) of cheese samples. A
high number of enterococci (from a min. 3.103 to a max. 15.107
cfu g–1) and coliforms (from a min. 10 to a max. 19.105
cfu g–1) were detected as well. After one month of keeping
vacuum-packed ripened cheeses at 6 °C, the number of
micro-organisms did not rise significantly, except for the number of yeasts and
moulds which grew to 3.6·104 cfu g–1 of cheese. Because of
improper milking and processing hygiene conditions, three (21%) of the tested
cheese samples did not correspond to the microbiological criteria according to
the applicable regulations.
Agris
category codes: E20
COBISS Code 1.02
Language: English
The consequences of
changing conditions of the European dairy sector for the strategies of dairy
companies
a)
a)
Technical Univ. of Munich, Professor for Dairy and Food Industry Management,
Weihenstephaner Berg 1, D-85350 Freising, Prof., Ph.D., E-mail:
h.weindlmaier@wzw.tum.de.
ABSTRACT
This contribution deals with the
consequences of changing conditions of the European dairy sector. Important
influences discussed are the decisions of the Mid-Term-Review of the Common
Agricultural Policy, the enlargement of the European Union to include the
countries of Central and Eastern Europe and the concentration and globalisation
of the food trade. Based on these changes, the dairy industry has to adjust
their strategies. Of great importance for future competitiveness is the size of
dairy companies and plants, as large enterprises and plants have several
economic advantages, if an optimal size corresponds with a good job performed by
the management of the company. Important alternative strategies like the cost
leadership strategy, the differentiation strategy, the focus strategy and
internationalisation are discussed and assessed with respect to their possible
contribution to retain respectively to improve competitiveness of dairy
enterprises. It is concluded that within a period of ten years the face of the
European dairy sector will change quite extensively. Only those enterprises will
survive which in time actively implement strategies, which are a suitable answer
to the changing conditions.
Key words: milk production / dairy sector /
conditions / EU enlargement / globalisation / strategies / competitivity
