Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese

The microbiological, chemical and sensory characteristics of licensed and unlicensed commercial Serrano cheese, a traditional product from the highlands of South Brazil, were studied. The average bacteria counts (log CFU/g) were 8.8, 3.4, 3.4, 5.1, and 8.8, for mesophilic bacteria, fecal coliforms, staphylococci, yeasts and moulds, and lactic acid bacteria (LAB), respectively. Differences in microbiological quality were detected between licensed and unlicensed cheeses. However, the presence of potential gastroentheric bacteria in both kind of cheeses is disturbing and point out the necessity of alternative manufacturing process and good manufacturing practices to minimize consumers’ health risks. The most prevalent LAB were Lactobacillus (91%), followed Lactococcus and Enterococcus. Lactobacillus isolates comprised L. plantarum (57.7%), L. paracasei (19.2%), L. rhamnosus (7.7%), L. acidophilus (7.7%), and 3.8% of both L. curvatus and L. fermentum. Non-significant physico-chemical differences were detected between licensed and unlicensed cheeses. Cheeses that received the highest sensorial scores exhibited the presence of both L. plantarum and L. paracasei, indicating that mixed populations of these species positively contributed to flavor development.

[1]  D. St-Gelais,et al.  Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec , 2011, Dairy science & technology.

[2]  Panagiotis N. Skandamis,et al.  Prevalence and sources of cheese contamination with pathogens at farm and processing levels , 2010 .

[3]  P. M. Moraes,et al.  Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus. , 2010, Foodborne pathogens and disease.

[4]  J. M. Poveda,et al.  Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures , 2009 .

[5]  P. Vandamme,et al.  Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. , 2008, Food microbiology.

[6]  G. Barbier,et al.  Culture-independent methods for identifying microbial communities in cheese. , 2008, Food microbiology.

[7]  C. Carlini,et al.  Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese , 2008 .

[8]  J. M. Poveda,et al.  Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses , 2006 .

[9]  S. Yagoub,et al.  Isolation and susceptibility to antimicrobial agents of Salmonella paratyphi from cheese in Khartoum (Sudan). , 2006 .

[10]  T. Bannerman,et al.  A multistate outbreak of Salmonella enterica serotype typhimurium infection linked to raw milk consumption--Ohio, 2003. , 2004, Journal of food protection.

[11]  C. Huard,et al.  Genotyping of Staphylococcus aureus isolated from various sites on farms with dairy sheep using pulsed-field gel electrophoresis. , 2003, Veterinary microbiology.

[12]  M. Ayub,et al.  Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening , 2003 .

[13]  M. Gobbetti,et al.  Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses , 2001, Applied and Environmental Microbiology.

[14]  T. Beresford,et al.  Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese , 1999, Applied and Environmental Microbiology.

[15]  M. Gobbetti,et al.  Accelerated ripening of Pecorino Umbro cheese , 1998, Journal of Dairy Research.

[16]  P. Fox,et al.  Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening , 1996 .

[17]  G. Fleet.  Yeasts in dairy products. , 1990, The Journal of applied bacteriology.

[18]  W. Horwitz.  Official Methods of Analysis , 1980 .

[19]  W. Horwitz.  Official methods of analysis of the Association of Official Agricultural Chemists , 1956 .

[20]  René Urueña.  International Dairy Federation , 2010 .

[21]  Technopole Brest Iroise,et al.  Culture-Independent Methods for Identifying Microbial , 2008 .

[22]  L. Cabezas,et al.  Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies , 2007 .

[23]  C. D. Timm,et al.  AVALIAÇÃO MICROBIOLÓGICA DE QUEIJO COLONIAL PRODUZIDO NA CIDADE DE TRÊS PASSOS, RS , 2006 .

[24]  R. Almeida,et al.  FOODBORNE PATHOGENS, MASTITIS, MILK QUALITY, AND DAIRY FOOD SAFETY , 2005 .

[25]  N. Farkye.  Cheese technology , 2004 .

[26]  U. Food.  Indicator Organisms for Safety and Quality — Uses and Methods for Detection : Minireview , 2004 .

[27]  J. Warthesen,et al.  Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality. , 2001, Journal of dairy science.

[28]  P. Fox,et al.  Contribution of the indigenous microflora to the maturation of cheddar cheese , 1993 .

[29]  P. Fox,et al.  Cheese: Chemistry, Physics and Microbiology , 1993, Springer US.

[30]  Kenneth Helrick,et al.  Official methods of analysis , 1990 .