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Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures

Published online by Cambridge University Press:  30 April 2007

M Barbara Pisano ,
M Elisabetta Fadda ,
Maura Deplano ,
Arianna Corda ,
Maddalena Casula  and
Sofia Cosentino
M Barbara Pisano
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
M Elisabetta Fadda
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
Maura Deplano
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
Arianna Corda
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
Maddalena Casula
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
Sofia Cosentino*
Affiliation:
Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.

Keywords

Raw ewes' milk cheeseautochthonous culturesFiore Sardo
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 3 , August 2007 , pp. 255 - 261
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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