Comparison of Physicochemical, Textural, Ripening, and Microbiological Properties of Cheeses Produced from Buffalo and Cow Milk
DOI:
https://doi.org/10.5327/fst.518Palavras-chave:
public health, ripening, ensory properties, firmness, Contamination statusResumo
Cheese is one of the most widely consumed dairy products worldwide, appreciated by consumers both as a main dish and as an accompaniment due to its distinctive sensory attributes. Given its high consumption frequency, physicochemical and microbiological assessments are essential to ensure public health safety and product acceptability. This study aimed to evaluate the physicochemical properties, firmness, ripening characteristics, and microbiological profiles of cow’s and buffalo’s milk cheeses commercially available in the Botucatu region, São Paulo, Brazil. The results demonstrated that the cheese groups—cow’s milk fresh cheese, cow’s milk mozzarella, and buffalo’s milk mozzarella—exhibited firmness characteristics classified as soft, hard, and firm/semi-hard, respectively. In terms of ripening, the cow’s milk fresh cheese, cow’s milk mozzarella, and buffalo’s milk mozzarella groups were categorized as brine-ripened, mold-ripened, and unripened/fresh cheeses, respectively. Microbiological analysis revealed that some cow’s milk fresh cheese and buffalo’s milk mozzarella samples failed to comply with the microbiological standards for Listeria monocytogenes and coagulase-positive Staphylococcus, representing a potential public health concern and highlighting the need for stricter sanitary inspection and regulatory oversight.
Downloads
Referências
Aguiar, R. A. C., Ferreira, F. A., Cieza, M. Y. R., Silva, N. C. C., Miotto, M., Carvalho, M. M., Bazzo, B. R., Botelho, L. A. B., Dias, R. S., & Lindner, J. D. (2024). Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile. Journal of Food Protection, 87(6), Article 100285. https://doi.org/10.1016/j.jfp.2024.100285
Ah, J., & Tagalpallewar, G.P. (2017). Functional properties of Mozzarella cheese for its end use application. Journal of Food Science and Technology, 54(12), 3766–3778. https://doi.org/10.1007/s13197-017-2886-z
Akhtar, A., Nasim, I., Din, M. S., Araki, T., & Khalid, N. (2023). Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review. Trends in Food Science & Technology, 139, Article 104136. https://doi.org/10.1016/j.tifs.2023.104136
Albuquerque, T. M. N. C., Campos, G. Z., d’Ovidio, L., Pinto, U. M., Sobral, P. J. A., & Galvão, J. A. (2024). Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments. Foods, 13(11), Article 1644. https://doi.org/10.3390/foods13111644
Ali, A. H., Abu-Jdayil, B., Bamigbade, G., Kamal-Eldin, A., Hamed, F., Huppertz, T., Liu, S.-Q., & Ayyash, M. (2024). Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. Journal of Dairy Science, 107(5), 2706–2720. https://doi.org/10.3168/jds.2023-23795
Bansal, V., & Veena, N. (2024). Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety. Journal of Food Science Technology, 61(1), 16–26. https://doi.org/10.1007/s13197-022-05631-w
Berta, M., Muskens, E., Schuster, E., & Stading, M. (2016). Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking. International Dairy Journal, 57, 34–38. https://doi.org/10.1016/j.idairyj.2016.02.038
Biegalski, J., & Cais-Sokolińska, D. (2024). Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. Foods, 13(4), Article 581. https://doi.org/10.3390/foods13040581
Brasil. (1997). Portaria MAA Nº 364, de 04 de setembro de 1997. Aprova o Regulamento Técnico para fixação de Identidade e Qualidade de Queijo Mozzarela (Muzzarela ou Mussarela). Diário Oficial da União. https://wikisda.agricultura.gov.br/dipoa_baselegal/port_364-1997_rt_queijo_mussarela.pdf
Brasil. (2004). Instrução Normativa Nº 4, de 1 de março de 2004. Fixa o Regulamento Técnico para fixação de Identidade e Qualidade do Queijo Minas Frescal. Diário Oficial da União. https://www.cidasc.sc.gov.br/inspecao/files/2020/09/IN-MAPA-n%C2%BA-4-de-01-de-mar%C3%A7o-de-2004.pdf
Brasil (2018). Portaria Nº 837, de 18 de junho de 2018. Altera os Critérios Microbiológicos para Qualidade de Queijo Mozzarela (Muzzarela ou Mussarela). Diário Oficial da União. https://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/26572301/do1-2018-06-20-portaria-n-837-de-18-de-junho-de-2018-26572271
Brasil. (2022). Instrução Normativa Nº 161, de 1º de julho de 2022. Estabelece os padrões microbiológicos dos alimentos. Diário Oficial da União. https://www.in.gov.br/en/web/dou/-/instrucao-normativa-in-n-161-de-1-de-julho-de-2022-413366880
Caldeira, L. A., Valente, G. L. C., Barbosa, C. D., Braga, D. E., Monção, F. P., Fonseca, L. M., Souza, M. R., & Gloria, M. B. A. (2024). Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil. Food Research International, 176, Article 113831. https://doi.org/10.1016/j.foodres.2023.113831
Codex Alimentarius Commission. (2022). Group standard for unripened cheese including fresh cheese: CXS 221-2001. FAO & WHO. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B221-2001%252FCXS_221e.pdf
Codex Alimentarius Commission. (2024a). General standard for cheese: CXS 283-1978. FAO & WHO. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B283-1978%252FCXS_283e.pdf
Codex Alimentarius Commission. (2024b). Recommended methods of analysis and sampling: CXS 234-1999. FAO & WHO. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B234-1999%252FCXS_234e.pdf
Dai, S., Jiang, F., Shah, N. P., & Corke, H. (2019). Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocolloids, 92, 125–134. https://doi.org/10.1016/j.foodhyd.2019.01.045
Degenhardt, R., Carvalho, M. M., Voidaleski, M. F., Daros, G. F., Guaragni, A., Pereira, G. V. M., & Lindner, J. D. (2023). Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening. Brazilian Journal of Microbiology, 54(3), 2129–2135. https://doi.org/10.1007/s42770-023-01022-1
Faccia, M., Angiolillo, L., Mastromatteo, M., Conte, A., Del Nobile, M. A. (2013). The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. International Journal of Dairy Technology, 66(3), 373–381. https://doi.org/10.1111/1471-0307.12046
Faccia, M., Gambacorta, G., Natrella, G., & Caponio, F. (2019). Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control, 100, 287–291. https://doi.org/10.1016/j.foodcont.2019.02.002
Gobbetti, M., & Cagno, R. (2017). Extra-hard Varieties. In P. L. H. McSweeney, P. F. Fox, P. D. Cotter, & D. W. Everett (Eds.) Cheese: Chemistry, Physics and Microbiology (4th ed., pp. 809–828). Academic Press. https://doi.org/10.1016/B978-0-12-417012-4.00032-6
Guidone, A., Zotta, T., Matera, A., Ricciardi, A., De Filippis, F., Ercolini, D., & Parente, E. (2016). The microbiota of high-moisture mozzarella cheese produced with different acidification methods. International Journal of Food Microbiology, 216, 9–17. https://doi.org/10.1016/j.ijfoodmicro.2015.09.002
International Organization for Standardization & International Dairy Federation. (2004). ISO 5534, IDF 4:2004: Cheese and processed cheese − Determination of the total solids content (Reference method). ISO. https://www.iso.org/standard/35249.html
International Organization for Standardization & International Dairy Federation. (2008). ISO 3432, IDF 221: Cheese: Determination of fat content: Butyrometer for Van Gulik method. ISO & IDF. https://cdn.standards.iteh.ai/samples/46335/3353189af8fa4308a25658ee72ef6c04/ISO-3432-2008.pdf
Instituto Adolfo Lutz. (2008). Métodos físico-químicos para análise de alimentos (4th ed.). IAL.
Johnson, A., & Sommer, D. (2020). Essential principles of cheese making (part 2): measuring and controlling acidity and moisture. Dairy Pipeline, 31(4), 1–12. https://www.cdr.wisc.edu/assets/pipeline-pdfs/pipeline_2020_vol31_04.pdf
Levak, S., Kalit, S., Špehar, I. D., Radeljević, B., Rako, A., & Kalit, M. T. (2023). The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory Properties. Journal of Dairy Science, 106(12), 8493–8503. https://doi.org/10.3168/jds.2023-23533
Montgomery, D. C. (2013). Design and analysis of experiments (8th ed). Wiley.
Palyvou-Gianna, E., Vilela, T. P., Gomes, A. M., & Ferreira, J. P. (2021). A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese. Food Technology and Biotechnology, 59(4), 507–518. https://doi.org/10.17113/ftb.59.04.21.7262
Piscopo, A., Mincione, A., Summo, C., Silletti, R., Giacondino, C., Rocco, I., & Pasqualone, A. (2024). Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”. Foods, 13(2), Article 209. https://doi.org/10.3390/foods13020209
Pui, C. F., Wong, W. C., Chai, L. C., Nillian, E., Ghazali, F. M., Cheah, Y. K., Nakaguchi, Y., Nishibuchi, M., & Radu, S. (2011). Simultaneous detection of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in sliced fruits using multiplex PCR. Food Control, 22(2), 337–342. https://doi.org/10.1016/j.foodcont.2010.05.021
Ricciardi, A., Guidone, A., Zotta, T., Matera, A., Claps, S., & Parente, E. (2015). Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage. LWT - Food Science and Technology, 63(2), 821–827. https://doi.org/10.1016/j.lwt.2015.04.008
Sabatelli, S., Gambi, L., Baiguera, C., Paterlini, F., Mami, F. L., Uboldi, L., Daminelli, P., & Biancardi, A. (2023). Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk. Italian Journal of Food Safety, 12(2), Article 11123. https://doi.org/10.4081/ijfs.2023.11123
Salfinger, Y., & Tortorello, M. L. (Eds.). (2015). Compendium of Methods for the Microbiological Examination of Foods (5th ed.). American Public Health Association.
Sakaridis, I., Psomas, E., Karatzia, M.-A., & Samouris, G. (2022). Hygiene and Safety of Hard Cheese Made from Raw Cows' Milk. Veterinary Sciences, 9(10), Article 569. https://doi.org/10.3390/vetsci9100569
Silva, N., Junqueira, V. C. A., Silveira, N. F. A., Taniwaki, M. H., Gomes, R. A. R., & Okazaki, M. M. (2017). Manual de Métodos de Análise Microbiológica de Alimentos e Água (5ª ed.). Blucher.
Sutariya, S. G., Metzger, L. E., & Meletharayil, G. H. (2022). An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese. Journal of Dairy Science, 105(3), 2153–2165. https://doi.org/10.3168/jds.2021-21188
Swamy, S. C., Barnhart, H. M., Lee, M. D., & Dreesen, D. W. (1996). Virulence determinants invA and spvC in salmonellae isolated from poultry products, wastewater, and human sources. Applied and Environmental Microbiology, 62(10), 3768–3771. https://doi.org/10.1128/aem.62.10.3768-3771.1996
Trmčić, A., Ralyea, R., Meunier-Goddik, L., Donnelly, C., Glass, K., D’Amico, D., Meredith, E., Kehler, M., Tranchina, N., McCue, C., & Wiedmann, M. (2017). Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity. Journal of Dairy Science, 100(1), 841–847. https://doi.org/10.3168/jds.2016-11621
Von Oesen, T., Schrader, K., Clawin-Rädecker, I., Martin, D., Treblin, M., Hoffmann, W., Bode, K., Zink, R., Rohn, S., & Fritsche, J. (2024). Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese. Journal of Agricultural and Food Chemistry, 72(11), 5898−5911. https://doi.org/10.1021/acs.jafc.3c08731
