Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese. Issue 10 (28th May 2021)

• Record Type: Journal Article
• Authors: Pino, Alessandra; Liotta, Luigi; Caggia, Cinzia; Chiofalo, Vincenzo; De Nardo, Floro; Zumbo, Alessandro; Todaro, Aldo; Randazzo, Cinzia Lucia
• Is Part Of: FEMS microbiology letters. Volume 368:Issue 10(2021)
• Publication Date: 2021-05-28
• Subjects: Nicastrese goat -- raw goat's milk and cheese -- microbial counts -- VOCs; Microbiology -- Periodicals; 579
• DOI: 10.1093/femsle/fnab055
• Languages: English
• ISSNs: 0378-1097

Abstract

ABSTRACT: Nicastrese is an indigenous Italian goat breed reared in the Calabria region under semi-extensive practices. From January to June, the milk yield of 400 multiparous Nicastrese goats was evaluated. In addition, tank milk and ripened cheese samples were subjected to physico-chemical and microbiological analyses with the aim to assess the effect of the seasonality on quality parameters. The volatile organic compounds profile of the ripened Nicastrese cheese samples was evaluated. Results showed that the seasonality had a significant effect on milk fat, lactose, urea, citric acid contents and acidity. Microbiological analysis of tank milk samples revealed variability among the different microbial groups investigated except for Escherichia coli . In addition, faecal coliforms and Listeria spp. were never detected. Regarding 60 days ripened cheese samples, almost all microbial groups showed a significant decrease during the analysed period, with the exception of Enterobacteria. It is interesting to note that Escherichia coli and Listeria spp. were not detected in any cheese sample investigated, confirming the cheese safety. Overall, volatile organic compounds, detected on cheese samples, decreased trough the investigated period and this behavior could be related to the feeding quality and to the milk's goat nutritional components. Abstract : Nicastrese milk and cheese: evaluation of the effect of seasonality on physico-chemical and microbiological properties.