title: Differences in Chemical, Physical and Microbiological Characteristics of ItalianBurrataCheeses Made in Artisanal and Industrial Plants of Apulia Region.
abstract: Theburratacheese is a traditional product from Southern Italy, consisting of an envelope ofpasta filata(stretched curd) filled with cream andpasta filatastrips (usually leftovers from mozzarella production). Physical [water activity (aw), pH], chemical (moisture, NaCl content) and microbiological [total viable count (TVC),Listeria monocytogenes, Salmonellaspp.,Yersinia enterocolitica, Bacillus cereus, Escherichia coli, Enterobacteriaceae, coagulase-positive staphylococci] characteristics ofburratacheeses manufactured in artisanal and industrial plants were evaluated. The artisanalburratashowed lower awvalues in the filling and the final product. The same was recorded in the filling for the moisture, probably due to differences between the types of cream used in the artisanal and the industrial cheesemaking. The pH value of the filling differed between the two groups but no difference was recorded in the final product. Microbiological differences were also recorded, with higher values for TVC andE. coliin artisanal than industrialburrata.All samples were negative for the other microbial determinations, with the exception of coagulase-positive staphylococci andY. enterocolitica, which were detected in artisanalburrata.Differences in cheesemaking process were probably responsible for the strong variability of the physical and chemical data between the two cheeses; furthermore, differences in the hygienic features were also recorded. Even though artisanal products showed lower awand pH values and higher NaCl concentration, the higherE. coliloads highlighted the need for a more accurate compliance with hygienic procedures along the artisanal cheesemaking process.
authors.affiliation: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Rea
authors.affiliation: Veterinary Practitioner , Foggia, Italy.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Marino
authors.affiliation: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors.forename: Roberta
authors.initials: R
authors.lastname: Stocchi
authors.affiliation: Department of Veterinary Medicine, University of Perugia , Perugia, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Branciari
authors.affiliation: School of Biosciences and Veterinary Medicine, University of Camerino , Matelica (MC), Italy.
authors.forename: Anna Rita
authors.initials: AR
authors.lastname: Loschi
authors.affiliation: Department of Veterinary Medicine, University of Perugia , Perugia, Italy.
authors.forename: Dino
authors.initials: D
authors.lastname: Miraglia
authors.affiliation: Department of Veterinary Medicine, University of Perugia , Perugia, Italy.
authors.forename: David
authors.initials: D
authors.lastname: Ranucci
keywords: Burrata cheese; Cheesemaking; Food hygiene; Food quality; Food safety