“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features

Foods

David Ranucci¹  Raffaella Branciari¹  Stefano Fisichella¹  Laura Menchetti¹  Leonardo Marino²  Silvana Farneti³  Dino Miraglia³  Roberta Stocchi⁴  Alessandro Di Cerbo⁴  AnnaRita Loschi⁴  Natalina Cammertoni⁴  Stefano Rea⁴ 

[1] Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;Experimental Zooprophylactic Institute of Puglia and Basilicata, 71121 Foggia, Italy;Experimental Zooprophylactic Institute of Umbria and Marche ‘T. Rosati’, 06126 Perugia, Italy;School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy;

关键词: Burrata di Andria;    PGI;    raw milk;    pasteurized milk;    physicochemical features;    microbiological features;   

DOI  :  10.3390/foods9111694

来源: DOAJ

【 摘 要 】

In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.

【 授权许可】

Unknown