Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cheese-Making
2.2. Sampling
2.3. Microbiological Analyses
2.4. Biochemical Analyses
2.5. Statistical Analysis
3. Results and Discussion
3.1. Microbiological Characteristics of Hard Xinotyri Cheeses during Ripening and Storage
3.2. Biochemical Analyses
3.2.1. Composition
3.2.2. Proteolysis
3.2.3. Lipolysis
3.2.4. Principal Component Analysis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Milk | 1d | 20d | 45d | 60d | |
---|---|---|---|---|---|
Total viable mesophilic bacteria | R P | 8.58 ± 0.04 aA 8.74 ± 0.09 aA | 8.51 ± 0.34 aA 7.99 ± 0.70 aAB | 7.84 ± 0.06 aB 7.51 ± 0.39 aB | 8.30 ± 0.23 aAB 7.95 ± 0.39 aAB |
Total dairy lactic acid bacteria | R P | 8.68 ± 0.04 aA 8.62 ± 0.23 aA | 8.46 ± 0.32 aA 8.06 ± 0.68 aA | 7.71 ± 0.07 aB 7.62 ± 0.39 aA | 8.27 ± 0.17 aAB 7.92 ± 0.43 aA |
Total mesophilic lactic acid bacteria | R P | 8.43 ± 0.15 aA 8.88 ± 0.18 aA | 8.45 ± 0.33 aA 7.98 ± 0.57 aAB | 8.10 ± 0.18 aA 7.53 ± 0.48 aB | 8.47 ± 0.19 aA 8.27 ± 0.18 aAB |
Enterococci | R P | 6.39 ± 0.47 aA 5.71 ± 0.16 aA | 6.46 ± 0.50 aA 5.92 ± 0.21 aA | 5.46 ± 0.63 aA 4.67 ± 0.22 bB | 5.52 ± 0.62 aA 4.59 ± 0.32 bB |
Yeasts -Moulds | R P | 3.59 ± 0.14 aA 3.71 ± 0.24 aA | 5.18 ± 0.18 aB 5.43 ± 0.43 aB | 4.68 ± 0.84 aAB 5.45 ± 0.63 aB | 5.86 ± 0.24 aB 5.69 ± 0.33 aB |
Total Enterobacteriaceae | R P | 5.35 ± 0.31 aA 4.06 ± 0.59 bA | 1.70 ± 0.70 aB 1.86 ± 0.20 aB | <1.00 aC 1.10 ± 0.10 bB | <1.00 aC <1.00 aC |
Total staphylococci | R P | 5.41 ± 1.28 aA 2.72 ± 1.25 bA | <2.00 aB <2.00 aB | <2.00 aB <2.00 aB | <2.00 aB <2.00 aB |
Pseudomonas-like bacteria | R P | 5.19 ± 0.45 aA 4.05 ± 0.10 bA | <2.00 aB <2.00 aB | <2.00 aB <2.00 aB | <2.00 aB <2.00 aB |
Milk | 1d | 20d | 45d | 60d | 90d | |
---|---|---|---|---|---|---|
pH | R P | 4.54 ± 0.04 aA 4.53 ± 0.07 aA | 4.19 ± 0.06 aB 4.33 ± 0.12 aA | 4.43 ± 0.06 aAB 4.51 ± 0.11 aA | 4.44 ± 0.01 aAB 4.48 ± 0.05 aA | 4.77 ± 0.19 aA 4.57 ± 0.01 aA |
moisture, % | R P | 71.97 ± 3.47 aA 71.62 ± 0.58 aA | 47.00 ± 0.40 aB 45.82 ± 0.09 aB | 39.33 ± 0.04 aC 38.6 ± 1.90 aBC | 36.68 ± 1.33 aC 28.75 ± 1.40 bC | 35.49 ± 1.14 aC 28.97 ± 1.17 bC |
fat, % | R P | 14.13 ± 2.13 aA 16.00 ± 0.00 aA | 28.50 ± 2.00 aB 32.00 ± 0.50 aB | 32.50 ± 1.50 aB 36.50 ± 1.50 aC | 33.50 ± 1.00 aB 41.75 ± 0.25 bD | 34.50 ± 1.50 aB 42.20 ± 0.20 bD |
fat-in-dry matter, % | R P | 50.21 ± 1.37 aA 56.40 ± 1.15 aA | 53.77 ± 3.39 aA 59.05 ± 0.83 aA | 53.57 ± 2.44 aA 59.43 ± 0.61 aA | 52.96 ± 0.69 aA 58.61 ± 0.80 bA | 53.40 ± 0.14 aA 59.43 ± 1.26 bA |
salt, % | R P | 0.19 ± 0.01 aA 0.22 ± 0.03 aA | 1.98 ± 0.06 aB 1.99 ± 0.04 aB | 2.12 ± 0.02 aBC 2.39 ± 0.13 aBC | 2.21 ± 0.08 aC 2.78 ± 0.17 aCD | 2.68 ± 0.07 aD 2.87 ± 0.16 aD |
ash, % | R P | 0.85 ± 0.08 aA 0.73 ± 0.03 aA | 1.55 ± 0.34 aB 2.43 ± 0.23 aB | 2.28 ± 0.18 aC 2.66 ± 0.13 aBC | 2.57 ± 0.03 aC 2.97 ± 0.07 bCD | 2.47 ± 0.03 aC 3.28 ± 0.07 bD |
Milk | 1d | 20d | 45d | 60d | 90d | |
---|---|---|---|---|---|---|
TN% | R P | 1.69 ± 0.22 aA 1.54 ± 0.01 aA | 3.59 ± 0.08 aB 2.97 ± 0.06 bB | 4.10 ± 0.13 aC 3.75 ± 0.10 aC | 4.27 ± 0.01 aC 3.83 ± 0.05 bC | 4.48 ± 0.08 aC 3.87 ± 0.02 aC |
WSN%TN | R P | 5.78 ± 0.06 aA 5.79 ± 0.13 bA | 6.83 ± 0.29 aB 4.73 ± 0.03 bB | 7.56 ± 0.12 aC 5.42 ± 0.25 aAB | 7.12 ± 0.03 aBC 6.34 ± 0.26 aAC | 9.12 ± 0.14 aD 6.92 ± 0.46 bC |
TCA-SN%TN | R P | 3.10 ± 0.71 aA 2.28 ± 0.08 aA | 4.01 ± 0.04 aAB 2.71 ± 0.15 bB | 5.25 ± 0.70 aBC 3.12 ± 0.04 aC | 6.60 ± 0.03 aC 3.52 ± 0.08 bD | 8.76 ± 0.08 aD 4.88 ± 0.08 bE |
PTA-SN%TN | R P | 0.80 ± 0.03 aA 0.74 ± 0.11 aA | 1.62 ± 0.03 aB 1.08 ± 0.03 bB | 1.60 ± 0.07 aB 1.08 ± 0.02 bB | 1.81 ± 0.13 aC 1.29 ± 0.02 aC | 1.94 ± 0.16 aC 1.40 ± 0.03 aC |
Milk | 1d | 20d | 45d | 60d | 90d | |
---|---|---|---|---|---|---|
Residual αs- casein | R P | 100A 100A | 89.1 ± 0.3 aB 94.7 ± 1.0 bB | 83.1 ± 1.6 aC 90.6 ± 0.1 bC | 77.5 ± 1.5 aD 86.7 ± 0.6 bD | 75.6 ± 0.8 aD 83.9 ± 0.5 bE |
Residual β-casein | R P | 100A 100A | 90.0 ± 1.1 aB 97.5 ± 1.1 bAB | 88.9 ± 1.9 aBC 93.0 ± 3.0 aB | 87.6 ± 0.5 aBC 93.4 ± 0.9 bB | 85.6 ± 1.1 aC 93.2 ± 1.0 bB |
Milk | 1d | 20d | 45d | 90d | |
---|---|---|---|---|---|
HI%TA | R P | 54.56 ± 2.17 aA 55.73 ± 0.15 Aa | 71.93 ± 2.66 aB 74.99 ± 2.12 aB | 80.02 ± 3.48 aBC 78.88 ± 2.91 aB | 83.31 ± 1.74 aC 88.78 ± 2.46 aC |
HO%TA | R P | 45.44 ± 2.17 aA 44.27 ± 0.15 AA | 28.07 ± 2.66 aB 25.01 ± 2.12 aB | 19.99 ± 3.48 aBC 21.12 ± 2.91 aB | 16.69 ± 1.74 aC 11.23 ± 2.46 aC |
HO/HI | R P | 0.84 ± 0.08 aA 0.80 ± 0.01 aA | 0.39 ± 0.05 aB 0.34 ± 0.04 aB | 0.26 ± 0.06 aB 0.27 ± 0.05 aB | 0.21 ± 0.03 aB 0.13 ± 0.03 aC |
Milk | 1d | 20d | 45d | 90d | |
---|---|---|---|---|---|
aspartic acid (asp) | R P | 1.7 ± 0.3 aA 8.9 ± 1.9 aA | 2.3 ± 0.2 aA 3.9 ± 1.0 aC | 4.6 ± 0.5 aAB 14.6 ± 0.5 bB | 7.1 ± 1.6 aB 12.7 ± 0.3 aAB |
glutamic acid (glu) | R P | 0.7 ± 0.2 aA 8.4 ± 1.1 bA | 0.7 ± 0.5 aA 1.1 ± 0.2 aB | 0.8 ± 0.6 aA 0.9 ± 0.1 aB | 1.5 ± 0.5 aA 0.6 ± 0.3 aB |
serine (ser) | R P | 4.1 ± 0.7 aA 6.6 ± 0.1 aA | 6.2 ± 1.9 aAB 1.7 ± 0.5 aA | 10.9 ± 0.9 aAB 6.2 ± 2.0 aA | 12.3 ± 2.7 aB 5.6 ± 1.9 aB |
glycine (gly) | R P | 2.3 ± 1.5 aA 5.2 ± 1.1 aA | 3.9 ± 1.1 aA 1.3 ± 1.1 aA | 13.9 ± 0.3 aB 2.8 ± 1.5 bA | 9.4 ± 0.1 aC 2.6 ± 1.4 bA |
glutamine (gln) | R P | 3.0 ± 1.0 aA 8.6 ± 1.4 aA | 1.0 ± 0.4 aA 2.9 ± 1.1 aA | 0.8 ± 0.7 aA 10.9 ± 1.7 bA | 0.8 ± 0.3 aA 8.0 ± 1.4 bAB |
β-aminobutyric acid (BALA) | R P | 0.4 ± 0.2 aA 3.0 ± 0.7 aA | 0.9 ± 0.6 aA 1.0 ± 0.4 aB | 0.8 ± 0.5 aA 1.0 ± 0.4 aB | 0.6 ± 0.2 aA 1.0 ± 0.5 aB |
taurine (tau) | R P | 11.8 ± 1.4 aA 16.8 ± 2.2 aA | 2.2 ± 0.5 aB 6.3 ± 1.0 aB | 6.7 ± 3.0 aAB 4.7 ± 0.9 aB | 5.3 ± 0.7 aA 4.3 ± 0.8 aB |
histidine + γ aminobutyric acid (His + GABA) | R P | 14.6 ± 4.2 aA 12.9 ± 1.1 aA | 52.9 ± 4.4 aA 26.8 ± 5.6 aAB | 163.5 ± 21.9 aB 83.5 ± 18.4 aC | 194.3 ± 15.2 aB 73.7 ± 6.2 bBC |
citrulline (cit) | R P | 1.8 ± 0.1 aA 3.7 ± 2.0 aA | 25.9 ± 3.2 aB 11.2 ± 2.2 aAB | 37.4 ± 4.9 aBC 22.0 ± 11.5 aAB | 40.6 ± 4.1 aC 32.4 ± 3.0 aB |
threonine (thr) | R P | 42.9 ± 6.8 aA 98.8 ± 13.0 aA | 26.0 ± 11.5 aA 60.7 ± 7.2 aB | 35.0 ± 9.4 aA 32.0 ± 2.6 aBC | 51.6 ± 10.4 aA 28.7 ± 2.3 aC |
alanine (ala) | R P | 23.3 ± 2.1 aA 10.3 ± 0.3 bA | 42.9 ± 18.0 aAB 11.2 ± 0.8 aA | 64.7 ± 1.9 aB 24.0 ± 3.8 bB | 48.7 ± 2.8 aAB 21.5 ± 3.4 bB |
arginine (arg) | R P | 16.9 ± 0.5 aA 1.6 ± 0.8 bA | 18.5 ± 0.9 aA 2.0 ± 1.1 bA | 53.4 ± 5.6 aAB 4.7 ± 1.9 bA | 60.9 ± 20.8 aB 5.8 ± 3.3 bA |
proline (pro) | R P | 0.9 ± 0.6 aA 14.8 ± 1.8 bA | 2.5 ± 1.7 aA 5.7 ± 0.4 aC | 4.3 ± 2.5 aA 10.7 ± 1.1 aAB | 14.7 ± 3.4 aB 9.6 ± 0.9 aBC |
α aminobutyric acid (ABA) | R P | 6.0 ± 0.5 aA 44.9 ± 3.5 bA | 3.9 ± 0.6 aA 6.6 ± 0.4 aB | 6.8 ± 1.3 aA 8.4 ± 0.9 aB | 7.3 ± 1.0 aA 7.8 ± 0.7 aB |
tyrosine (tyr) | R P | 26.4 ± 0.4 aA 4.0 ± 1.1 bA | 16.1 ± 0.7 aA 4.6 ± 2.4 bA | 21.2 ± 5.7 aA 11.2 ± 4.5 aAB | 46.7 ± 2.2 aB 19.9 ± 3.9 bB |
valine (val) | R P | 8.4 ± 0.2 aA 2.6 ± 1.2 bA | 15.3 ± 1.1 aA 5.5 ± 0.9b AB | 41.1 ± 6.1 aB 12.7 ± 2.4 bAB | 42.6 ± 11.4 aB 14.6 ± 5.3 aB |
methionine (met) | R P | 1.3 ± 0.2 aA 1.2 ± 0.4 aA | 7.7 ± 1.6 aA 5.2 ± 2.4 aA | 15.1 ± 2.2 aAB 16.0 ± 6.3 aA | 34.8 ± 10.8 aB 16.4 ± 7.7 aA |
isoleucine (Ile) | R P | 3.0 ± 0.9 aA 0.9 ± 0.3 aA | 9.9 ± 0.7 aA 2.0 ± 0.2b AB | 28.3 ± 3.6 aB 8.1 ± 0.2 bB | 26.7 ± 5.7 aB 7.9 ± 2.6 aB |
leucine (leu) | R P | 14.2 ± 0.5 aA 8.2 ± 1.9 aA | 34.1 ± 2.1 aB 19.3 ± 8.9 aAB | 67.3 ± 4.1 aC 41.9 ± 15.3 aAB | 71.2 ± 3.2 aC 55.1 ± 11.3 aB |
phenylalanine (phe) | R P | 6.2 ± 1.8 aA 5.4 ± 1.8 aA | 17.2 ± 0.6a AB 12.3 ± 3.6 aA | 38.7 ± 0.8 aBC 19.9 ± 3.4 bA | 50.3 ± 12.1 aC 21.0 ± 6.2 aA |
tryptophan + ornithine (trp + orn) | R P | 6.3 ± 1.0 aA 18.3 ± 4.4 aA | 18.0 ± 1.1 aB 13.4 ± 3.4 aA | 54.5 ± 2.0 aC 26.8 ± 4.8 bA | 46.5 ± 2.6 aD 17.1 ± 2.6 bA |
lysine (lys) | R P | 7.7 ± 0.6 aA 8.5 ± 0.9 aA | 22.0 ± 1.0 aA 14.2 ± 1.8 aB | 83.7 ± 11.9 aB 38.3 ± 1.8 aC | 77.3 ± 11.3 aB 35.9 ± 1.0 aC |
Total Free Amino Acids | R P | 203.4 ± 20.0 aA 293.2 ± 11.0 bAB | 329.5 ± 40.5 aA 218.4 ± 36.1 bA | 753.2 ± 63.2 aB 400.7 ± 63.6 bB | 850.9 ± 75.8 aB 401.6 ± 51.1 bB |
Milk | 1d | 20d | 45d | 90d | |
---|---|---|---|---|---|
C6 Caproic | R P | 87.05 ± 2.96 aA 94.88 ± 3.07 aA | 92.28 ± 2.73 aA 88.98 ± 0.12 aA | 99.66 ± 17.61 aA 101.37 ± 6.82 aA | 167.28 ± 20.46 aB 146.59 ± 36.59 aA |
C8 Caprylic | R P | 99.59 ± 4.55 aA 85.75 ± 0.21 aA | 156.61 ± 18.18 aAB 92.77 ± 3.51 aA | 233.68 ± 50.21 aBC 116.53 ± 0.41 aA | 336.37 ± 25.21 aC 203.1 ± 70.04 aA |
C10 Capric | R P | 98.17 ± 7.24 aA 87.17 ± 2.03 aA | 182.73 ± 19.02 aA 107.43 ± 14.96 aA | 281.38 ± 62.07 aAB 127.03 ± 13.32 aAB | 417.67 ± 69.60 aB 189.58 ± 26.26 bB |
C12 Lauric | R P | 123.15 ± 10.27 aA 85.59 ± 8.3 aA | 141.71 ± 10.92 aAB 96.4 ± 2.16 aA | 180.79 ± 41.17 aAB 103.82 ± 13.43 aA | 232.53 ± 33.19 aB 142.14 ± 7.21 aB |
C14 Myristic | R P | 185.60 ± 24.73 aA 118.31 ± 2.23 aA | 312.73 ± 71.56 aAB 128.72 ± 5.76 aA | 412.46 ± 56.71 aB 144.98 ± 4.37 bA | 488.29 ± 19.98 aB 189.78 ± 13.66 bB |
C16 Palmitic | R P | 556.72 ± 17.51 aA 212.99 ± 11.02 bA | 1153.64 ± 48.57 aB 304.52 ± 18.83 bAB | 1480.28 ± 43.29 aC 374.78 ± 10.9 bB | 1548.02 ± 82.38 aC 545.60 ± 55.29 bC |
C18 Stearic | R P | 251.76 ± 38.12 aA 143.08 ± 19.94 aA | 427.28 ± 15.71 aB 162.09 ± 9.20 bAB | 554.24 ± 30.89 aB 182.85 ± 11.98 bAB | 587.71 ± 64.16 aB 218.60 ± 23.77 bB |
C18:1 Oleic | R P | 641.73 ± 48.12 aA 312.03 ± 67.29 bA | 1290.79 ± 72.37 aB 447.56 ± 27.26 bA | 2311.09 ± 185.9 aC 988.72 ± 16.54 bB | 2977.26 ± 76.51 aD 2219.92 ± 25.94 bC |
C18:2 Linoleic | R P | 181.43 ± 8.92 aA 125.73 ± 29.59 aA | 323.39 ± 3.51 aB 155.41 ± 20.32 bA | 504.24 ± 55.7 aC 292.55 ± 44.30 aB | 586.11 ± 7.75 aC 624.42 ± 37.57 aC |
C18:3 Linolenic | R P | 92.31 ± 13.81 aA 77.63 ± 1.23 aA | 129.20 ± 27.98 aAB 76.93 ± 2.98 aA | 200.74 ± 19.10 aBC 112.07 ± 15.74 aA | 227.1 ± 29.37 aC 161.71 ± 61.19 aA |
Total FFA | R P | 2317.49 ± 41.6 aA 1343.16 ± 123.7 bA | 4210.33 ± 41.63 aB 1660.78 ± 8.46 bA | 6258.53 ± 563.24 aC 2544.69 ± 20.68 bB | 7568.31 ± 428.59 aC 4641.42 ± 291.22 bC |
Short chain FFA | R P | 284.80 ± 14.74 aA 267.80 ± 0.84 aA | 431.61 ± 39.92 aA 289.18 ± 18.59 aAB | 614.71 ± 129.88 aAB 344.93 ± 6.09 aAB | 921.31 ± 115.26 aB 539.27 ± 132.89 aB |
Medium chain FFA | R P | 308.74 ± 14.46 aA 203.9 ± 6.07 bA | 454.44 ± 82.48 aAB 225.12 ± 7.92 aAB | 593.24 ± 98.49 aB 248.8 ± 17.8 aB | 720.82 ± 53.17 aB 331.92 ± 6.46 bC |
Long chain FFA | R P | 1723.95 ± 12.4 aA 871.46 ± 129.0 bA | 3324.28 ± 80.77 aB 1146.49 ± 34.96 bA | 5050.59 ± 334.87 aC 1950.96 ± 44.57 bB | 5926.19 ± 260.16 aD 3770.27 ± 151.87 bC |
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Pappa, E.C.; Bontinis, T.G.; Samelis, J.; Sotirakoglou, K. Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. Fermentation 2022, 8, 20. https://doi.org/10.3390/fermentation8010020
Pappa EC, Bontinis TG, Samelis J, Sotirakoglou K. Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. Fermentation. 2022; 8(1):20. https://doi.org/10.3390/fermentation8010020
Chicago/Turabian StylePappa, Eleni C., Thomas G. Bontinis, John Samelis, and Kyriaki Sotirakoglou. 2022. "Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk" Fermentation 8, no. 1: 20. https://doi.org/10.3390/fermentation8010020