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Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

R. Coda^*, E. Brechany, M. De Angelis^*,1, S. De Candia^*, R. Di Cagno^* and M. Gobbetti^*

^* Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Bari 70126, Italy
Hannah Research Institute, Ayr, KA6 5HL Scotland

¹ Corresponding author: m.deangelis{at}agr.uniba.it

Nine Italian ewes’ milk cheeses were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for the gross composition were rather similar among cheeses. The lowest pH values were found for cheeses that used primary starters. At the end of ripening, cheeses made from raw milk contained >6.0 log₁₀ cfu/g of nonstarter lactic acid bacteria. Several species of lactobacilli were identified, but Lactobacillus plantarum and Lactobacillus paracasei were dominant. Random amplified polymorphic DNA-PCR analysis showed the biodiversity among the strains, and in several cases a relationship with the cheese of provenance. Cheeses differed mainly for secondary proteolysis, as shown by the principal component analysis applied to reversed-phase fast protein liquid chromatography data of the pH 4.6-soluble fractions and by determination of the free AA. A total of 113 volatile components were identified in the Italian Pecorino cheeses by solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the 9 cheeses differed significantly. Quantitatively, alcohols were the most abundant chemical class for some cheeses, whereas ketones were the most abundant for other cheeses. Esters and carboxylic acids were largely found. Specific volatile components seemed to distinguish specific cheeses.

Key Words: Pecorino cheese • nonstarter lactic acid bacteria • proteolysis • volatile component

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				R. Di Cagno, S. Buchin, S. de Candia, M. De Angelis, P. F. Fox, and M. Gobbetti Characterization of Italian Cheeses Ripened Under Nonconventional Conditions J Dairy Sci, June 1, 2007; 90(6): 2689 - 2704. [Abstract] [Full Text] [PDF]