title: Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
abstract: Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time (<30d). Scamorza has a bland flavor and, to provide diversification from similar cheeses, it was manufactured using 2 types of milk in the current study: 100% Italian Friesian milk (F) or 90% F and 10% Jersey cow milk (mixed, M), and 2 types of starter: Streptococcus thermophilus or S. thermophilus with peptidolytic Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei strains as adjuncts). The cheeses were ripened for 30d. The adjunct did not significantly affect acid production or growth of the primary starter; 2 of the species used in the adjunct (Lb. paracasei and Lb. helveticus) rapidly colonized the cheese and persisted until the end of ripening, whereas the counts of nonstarter lactic acid bacteria in the control cheese were low until the end of ripening. The use of adjuncts affected pH, microbial composition (as assessed by both culture-dependent and culture-independent methods), total free amino acid content, and volatile profile (measured using an electronic nose), whereas milk type had only a minor effect. Although differences in primary proteolysis were found, they were probably indirect and related to the effects on pH and moisture. We conclude that, even with a short ripening time (30d), use of a peptidolytic adjunct may significantly affect important features of Scamorza and may be used to create a product that is measurably different from competing products.
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Guidone
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
authors.forename: Ada
authors.initials: A
authors.lastname: Braghieri
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Cioffi
authors.affiliation: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy.
authors.forename: Salvatore
authors.initials: S
authors.lastname: Claps
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Genovese
authors.affiliation: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Morone
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Napolitano
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy. Electronic address: eugenio.parente@unibas.it.
authors.forename: Eugenio
authors.initials: E
authors.lastname: Parente
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000302:isolation & purification; D005504:Food Analysis; D005511:Food Handling; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification*; D052198:Lactobacillus helveticus / Q000302:isolation & purification; D013294:Lactococcus lactis / Q000302:isolation & purification; D048249:Streptococcus thermophilus / Q000302:isolation & purification*; D013649:Taste; D055549:Volatile Organic Compounds
chemical_list: D004269:DNA, Bacterial; D055549:Volatile Organic Compounds
keywords: Scamorza; adjunct; aroma; pasta filata cheese; proteolysis