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FEMS Microbiol Lett

Title:		Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese
Author(s):		Pino A; Liotta L; Caggia C; Chiofalo V; De Nardo F; Zumbo A; Todaro A; Randazzo CL;
Address:		"Dipartimento di Agricoltura, Alimentazione e Ambiente, Universita degli Studi di Catania, Italy. Dipartimento di Scienze Veterinarie, Universita degli Studi di Messina, Messina, Italy. Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Universita degli Studi di Messina, Italy. Associazione Italiana Razze Autoctone a Rischio di Estinzione, Lamezia Terme, Italy. Dipartimento di Scienze Agrarie, Alimentari e Forestali, Universita degli Studi di Palermo, Italy"
Journal Title:		FEMS Microbiol Lett
Year:		2021
Volume:		368
Issue:		10
Page Number:		-
DOI:		10.1093/femsle/fnab055
ISSN/ISBN:		1574-6968 (Electronic) 0378-1097 (Linking)
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"
Keywords:		Animals Bacteria/classification/genetics/isolation & purification/metabolism Cheese/analysis/*microbiology Feces/microbiology Female Fermentation Food Handling Goats/metabolism/*microbiology Microbiota Milk/chemistry/metabolism/*microbiology Seasons Volat;
Notes:		"MedlinePino, Alessandra Liotta, Luigi Caggia, Cinzia Chiofalo, Vincenzo De Nardo, Floro Zumbo, Alessandro Todaro, Aldo Randazzo, Cinzia Lucia eng Research Support, Non-U.S. Gov't England 2021/05/29 FEMS Microbiol Lett. 2021 Jun 3; 368(10):fnab055. doi: 10.1093/femsle/fnab055"