Document Detail

Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
MedLine Citation:
PMID:  15483148     Owner:  NLM     Status:  MEDLINE    
Thirty-one 3.8-kg blocks of Ragusano cheese were made on each of 6 d starting with a different batch of raw milk on each day. On d 1, 3, and 5, cheeses were not presalted and on d 2, 4, and 6, all cheeses were presalted. Before brine salting, one of the 31 blocks of cheese was selected at random for analysis (i.e., at d 0). The remaining 30 blocks were randomly divided into 2 batches of 15 blocks each, one group was placed in 18% brine, and the other group was placed in saturated brine. For the 15 blocks within each of the 2 brine concentrations, 5 blocks each were placed in brine tanks at 12, 15, and 18 degrees C. Cheese blocks were sampled immediately before brine salting (d 0) and after 1, 4, 8, 16, and 24 d of brine salting. Presalting the curd with 2% added salt before stretching reduced the coliform count in the cheese by 1.41 log and resulted in a major reduction in early gas formation. Across all treatments in the present study, the average reduction in gas formation due to presalting was 75%. Reducing brine temperature had the second largest impact on reducing gas production, but did not reduce the coliform count in the cheese. Reducing brine temperature from 18 to 12 degrees C made a larger reduction in early gas formation in cheeses that were not presalted (from 6.8 to 1.8% gas holes, respectively) than in cheeses that were presalted (from 1.9 to 0.5% gas holes, respectively). To achieve the same absolute level of gas production in the nonpre-salted cheese as was achieved in presalted cheese in combination with 18 degrees C brine, the brine temperature for the nonpresalted cheese had to be lowered from 18 to 12 degrees C. Reducing brine concentration, although effective at increasing the rate of salt penetration into the block, did not have any impact on coliform count and had minimal impact on reducing gas production. The condition where reducing brine concentration was able to make a reduction in gas production was for cheeses that were not presalted and brined at 18 degrees C. Presalting is a very simple and practical approach to reducing the problem of early gas formation in combination with strategies to improve milk quality and cheese making conditions. Further work is needed to understand the impact of different levels of presalting on death of coliforms and gas production in the cheese.
C Melilli; D M Barbano; M Caccamo; M A Calvo; G Schembari; G Licitra
Related Documents :
18372078 - Food fears and raw-milk cheese.
24473948 - Food intake and nutritional status of preschool from maroon communities of the state al...
121688 - Lactose malabsorption and lactose intolerance: implications for general milk consumption.
12361118 - Aflatoxin m1 in white cheese and butter consumed in istanbul, turkey.
20097438 - The application of food safety interventions in primary production of beef and lamb: a ...
14977728 - Waveform dynamics of spermatozeugmata during the transfer from paternal to maternal ind...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  87     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2004 Nov 
Date Detail:
Created Date:  2004-10-14     Completed Date:  2005-04-14     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3648-57     Citation Subset:  IM    
CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Cheese / analysis*,  microbiology
Colony Count, Microbial
Dose-Response Relationship, Drug
Enterobacteriaceae / growth & development*,  metabolism
Food Handling / methods*
Food Microbiology
Random Allocation
Salts / pharmacology*
Time Factors
Reg. No./Substance:
0/Salts; 0/brine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  A study of beta-casein tertiary structure by intramolecular crosslinking and mass spectrometry.
Next Document:  Resynchronizing estrus and ovulation after not-pregnant diagnosis and various ovarian states includi...