title: Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.
abstract: Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses, ripened for 6mo and collected in the 5 Italian regions of the PDO area (Apulia, Basilicata, Calabria, Campania, and Molise, Italy), were studied to assess their physico-chemical (pH, acidity, moisture, fat, ash, protein, and free amino acid composition) and microbiological profiles. Analyses evidenced a certain fluctuation of previous parameters among samples regardless of the kind of cheese evaluated (PDO and non-PDO). The PCR-denaturing gradient gel electrophoresis analysis performed on the DNA directly extracted from cheeses gave different results, but a low number of bands was always observed. Only one band, corresponding to the species Streptococcus thermophilus, was detectable in 1 PDO and in 2 non-PDO cheese samples, whose free amino acid content was the lowest. Analyses were repeated on experimental Caciocavallo cheeses. Specifically, 2 productions were made, one mimicking the industrial technology (pasteurized milk and selected starter culture) and one the artisanal technology (raw milk and natural whey starter). Results obtained on experimental cheeses at 6mo of ripening showed that industrial samples had lower amounts of total free amino acids then the artisanal ones (1,188.2 vs. 7,523.67mg/100 g of dry matter). Moreover, the PCR-denaturing gradient gel electrophoresis analysis evidenced the sole presence of S. thermophilus in the case of the industrial technology. These data sustain the hypothesis that, out of 11 cheeses analyzed previously, 1 PDO Caciocavallo Silano and 2 non-PDO Caciocavallo cheeses were obtained with the industrial technology. These results could be of help in the discrimination of PDO products, taking into account that the PDO production regulation does not allow the milk pasteurization, nor the use of selected starters.
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Mariantonietta
authors: M
authors: Succi
authors: Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
authors: Maria
authors: M
authors: Aponte
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy. Electronic address: tremonte@unimol.it.
authors: Patrizio
authors: P
authors: Tremonte
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Serena
authors: S
authors: Niro
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Elena
authors: E
authors: Sorrentino
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Massimo
authors: M
authors: Iorizzo
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Luca
authors: L
authors: Tipaldi
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Gianfranco
authors: G
authors: Pannella
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Gianfranco
authors: G
authors: Panfili
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Alessandra
authors: A
authors: Fratianni
authors: Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy.
authors: Raffaele
authors: R
authors: Coppola
mesh_terms: D000596:Amino Acids; D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D007558:Italy; D008892:Milk / Q000382:microbiology
chemical_list: D000596:Amino Acids
keywords: Streptococcus thermophilus; free amino acid; natural whey starter; pasta filata cheese