Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-28T00:34:57.016Z Has data issue: false hasContentIssue false
  • English
  • Français

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

Published online by Cambridge University Press:  26 October 2007

Raffaella Di Cagno ,
R Evan Miracle ,
Maria De Angelis ,
Fabio Minervini ,
Carlo G Rizzello ,
Mary Anne Drake ,
Patrick F Fox  and
Marco Gobbetti
Raffaella Di Cagno
Affiliation:
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
R Evan Miracle
Affiliation:
Southeast Dairy Foods Research Center, Department of Food Science, North Caroline State University, Raleigh, NCUSA
Maria De Angelis
Affiliation:
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
Fabio Minervini
Affiliation:
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
Carlo G Rizzello
Affiliation:
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
Mary Anne Drake
Affiliation:
Southeast Dairy Foods Research Center, Department of Food Science, North Caroline State University, Raleigh, NCUSA
Patrick F Fox
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Marco Gobbetti*
Affiliation:
Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
*
*For correspondence; e-mail: gobbetti@agr.uniba.it
Get access Rights & Permissions [Opens in a new window]

Abstract

Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.

Keywords

Goats' cheesesnon-starter lactic acid bacteriaproteolysisvolatile componentssensory analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 4 , November 2007 , pp. 468 - 477
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Caponio, F, Pasqualone, A & Gomes, T 2001 Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics. European Food and Research Technology 213 17–182Google Scholar
Carunchia-Whetstine, ME, Karagul-Yuceer, Y, Avsar, YK & Drake, MA 2003 Identification and quantification of character aroma components in fresh Chevre-style goat cheese. Journal of Food Science 68 2441–2447Google Scholar
Casalta, E, Noël, Y, Le Bars, D, Carré, C, Achilleos, C & Maroselli, MX 2001 Caractérisation du fromage Bastelicaccia. Lait 81 529–546CrossRefGoogle Scholar
Coda, R, Brechany, E, De Angelis, M, De Candia, S, Di Cagno, R & Gobbetti, M 2006 Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses. Journal of Dairy Science 89 4126–4143CrossRefGoogle ScholarPubMed
Deckelbaum, RJ, Hamilton, JA, Moser, A & Bengtsson-Olivecrona, T 1990 Medium-chain vs long-chain triacylglycerol emulsion hydrolysis by lipoprotein lipase and hepatic lipase: Implications for the mechanism of lipase action. Biochemistry 29 1136–1142CrossRefGoogle Scholar
Di Cagno, R, Banks, J, Sheehan, J, Fox, PF, Brechany, EY, Corsetti, A & Gobbetti, M 2003 Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. International Dairy Journal 13 961–972CrossRefGoogle Scholar
Drake, MA, McIngvale, S, Gerard, PD, CadWallader, KD & Civille, GV 2001 Development of a descriptive language for Cheddar cheese. Journal of Food Science 66 1422–1427CrossRefGoogle Scholar
FAOSTAT 2004 FAO Agricultural Statistics. Food And Agriculture Organization of the United Nations. Rome, Italy (http://faostat.fao.org)Google Scholar
Fontecha, J, Peláez, C, Juárez, M, Requena, T & Gómez, C 1990 Biochemical and microbiological characteristics of artisanal hard goat's cheese. Journal of Dairy Science 73 1150–1157CrossRefGoogle Scholar
Fox, PF, McSweeney, PLH & Lynch, CM 1998 Significance of non-starter lactic acid bacteria in Cheddar cheese. Australian Journal of Dairy Technolology 53 5383–5389Google Scholar
Franco, I, Prieto, B, Gonzàlez, J & Carballo, J 2001 The Spanish traditional goat's milk cheeses: a review. Alimentaria 319 63–82Google Scholar
Fresno, JM, Tornadijo, ME, Carballo, J, Bernardo, A & Gonzàlez-Prieto, J 1997 Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety). Journal of the Science of Food and Agriculture 75 148–154Google Scholar
Gobbetti, M, Folkertsma, B, Fox, PF, Corsetti, A, Smacchi, E, De Angelis, M, Rossi, J, Kilcawley, K & Cortini, M 1999 Microbiology and Biochemistry of Fossa (pit) cheese. International Dairy Journal 9 763–773CrossRefGoogle Scholar
Gomez-Ruiz, JA, Ballesteros, C, González, Viñas MA, Cabezas, L & Martínez-Castro, I 2002 Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times. Lait 82 613–628Google Scholar
Guillen, MD, Ibargoitia, ML, Sopelana, P & Palencia, G 2004a Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica). Lait 84 385–397CrossRefGoogle Scholar
Guillen, MD, Ibargoitia, ML, Sopelana, P, Palencia, G & Fresno, M 2004b Components detected by means of solid-microextraction and gas-chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods. Journal of Dairy Science 87 284–299CrossRefGoogle Scholar
Juárez, M 1986 Physico-chemical characteristics of goat's milk as distinct from those of cow's milk. International Dairy Federation Bulletin no. 202 54–67Google Scholar
Karagul-Yuceer, Y, Drake, MA & Cadwallader, KR 2001 Aroma-active components of nonfat dry milk. Journal of Agricultural Food Chemistry 49 2948–2953Google Scholar
Larrayoz, P, Addis, M, Gauch, R & Bosset, JO 2001 Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes' milk cheeses. International Dairy Journal 11 911–926Google Scholar
Le Quéré, J-L, Pierre, A, Riaublanc, A & Demaizières, D 1998 Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening. Lait 78 279–290Google Scholar
Mas, M, Tabla, R, Moriche, J, Roa, I, González, J, Rebollo, JE & Cáceres, P 2002 Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening. Lait 82 579–587CrossRefGoogle Scholar
Medina, M & Nuñez, M 2004 Cheeses made from ewes' and goats milk. In Cheese: Chemistry, Physics and Microbiology, pp 279–299 (Ed sFox, PF, McSweeney, PLH, Cogan, TM & Guinee, TP). Chapman and Hall: LondonGoogle Scholar
Morgan, F & Gaborit, P 2001 The typical flavour of goat milk products: technological aspects. International Journal of Dairy and Technology 54 38–40Google Scholar
Poveda, JM & Cabezas, L 2006 Free fatty acids composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics. Food Chemistry 95 307–311CrossRefGoogle Scholar
Preininger, M & Grosch, W 1994 Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensmittel-Wissenschaft und-Technologie 27 237–244Google Scholar
Pripp, A, Shakeel-Ur-Rehman, H, McSweeney, PLH & Fox, PF 1999 Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single strain starters on proteolysis in miniature Cheddar-type cheeses. International Dairy Journal 9 473–479CrossRefGoogle Scholar
Salles, C, Hervé, C, Septier, C, Deimazières, D, Lesschaeve, I, Issanchou, S & Le, Quéré JL 2000 Evaluation of taste compounds in water-soluble extract of goat cheese. Food Chemistry 68 429–435CrossRefGoogle Scholar
Sánchez, I, Seseña, S, Poveda, JM, Cabezas, L & Palop, L 2005 Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses. International Journal of Food Microbiology 102 355–362CrossRefGoogle ScholarPubMed
Suzzi, G, Caruso, M, Gardini, F, Lombardi, A, Vannini, L, Guerzoni, ME, Andrighetto, C & Lanorte, MT 2000 A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). Journal of Applied Microbiology 89 267–274Google Scholar