MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PECORINO ROMANO CHEESE PRODUCED USING A SELECTED STARTER CULTURE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MANGIA N.P.; MURGIA M.A.; GARAU G.; DEIANA P.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2011 | Volume:13 | Issue:4 Page(s): 585-600

Download Full-Text

Persian Verion

View:

1,559

Download:

419

Cites:

Information Journal Paper

Title

MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PECORINO ROMANO CHEESE PRODUCED USING A SELECTED STARTER CULTURE

Author(s)

MANGIA N.P. | MURGIA M.A. | GARAU G. | DEIANA P. | Issue Writer Certificate

Keywords

AUTOCHTHONOUS STARTER CULTUREQ3

FREE AMINO ACIDSQ3

FREE FATTY ACIDSQ3

PECORINO ROMANO CHEESEQ3

THERMOPHILIC MICROFLORAQ3

Abstract

The effect of a selected AUTOCHTHONOUS STARTER CULTURE made up by Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus on the microbiological and physicochemical properties of PECORINO ROMANO CHEESE during ripening was investigated. The suitability of the experimental starter culture was tested at industrial scales in cheese-making trials of Pecorino Romano. PECORINO ROMANO CHEESE manufactured by use of scotta-fermento served as control. The lactic microflora increased significantly in experimental cheeses as compared to the control and this was also accompanied by a substantial decrease of spoilage microorganisms in experimental cheeses. FREE AMINO ACIDS (FAAs) were more abundant in experimental cheeses, arginine+Y-aminobutyric acid and leucine in particular. These differences could be likely due to a different enzymatic activity of the selected starter culture as compared to the scotta-fermento used in the control trials. Oleic (C18: 1), palmitic (C16: 0), butyric (C4), stearic (C18: 0) and myristic (C14: 0) acids were the most abundant FREE FATTY ACIDS (FFAs) detected in both brand of cheeses at the end of ripening. Overall, the level of FFAs in experimental and control cheeses did not show significant differences, even if the average values in experimental cheeses were always slightly higher than those recorded for the control. Moreover, the average content of FFAs of Pecorino Romano was found the lowest when compared with the other Sardinian PDO cheeses; most likely the high content of sodium chloride and the low aW of Pecorino Romano influenced all the lipase activities, even those present in the rennet paste. Despite this, the employment of the selected starter culture revealed useful to improve the physico-chemical features of Pecorino Romano while preserving its tipicity.

Cites

No record.

References

No record.

Cite

APA: Copy

MANGIA, N.P., MURGIA, M.A., GARAU, G., & DEIANA, P.. (2011). MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PECORINO ROMANO CHEESE PRODUCED USING A SELECTED STARTER CULTURE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 13(4), 585-600. SID. https://sid.ir/paper/62661/en

Vancouver: Copy

MANGIA N.P., MURGIA M.A., GARAU G., DEIANA P.. MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PECORINO ROMANO CHEESE PRODUCED USING A SELECTED STARTER CULTURE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2011;13(4):585-600. Available from: https://sid.ir/paper/62661/en

IEEE: Copy

N.P. MANGIA, M.A. MURGIA, G. GARAU, and P. DEIANA, “MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PECORINO ROMANO CHEESE PRODUCED USING A SELECTED STARTER CULTURE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 13, no. 4, pp. 585–600, 2011, [Online]. Available: https://sid.ir/paper/62661/en

Related Journal Papers