Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of...
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doaj-b36c83210ff14fc888aaffc4f3f5c5d82020-12-06T00:02:20ZengMDPI AGFermentation2311-56372020-12-01611911910.3390/fermentation6040119Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) CheeseMarco A. Murgia0Pietrino Deiana1Anna Nudda2Fabio Correddu3Luigi Montanari4Nicoletta P. Mangia5Dipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, 07100 Sassari, ItalyFruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities.https://www.mdpi.com/2311-5637/6/4/119Fruhefermented curdLactic Acid bacteriafermentationsafetyfree amino acid |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marco A. Murgia Pietrino Deiana Anna Nudda Fabio Correddu Luigi Montanari Nicoletta P. Mangia |
spellingShingle |
Marco A. Murgia Pietrino Deiana Anna Nudda Fabio Correddu Luigi Montanari Nicoletta P. Mangia Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese Fermentation Fruhe fermented curd Lactic Acid bacteria fermentation safety free amino acid |
author_facet |
Marco A. Murgia Pietrino Deiana Anna Nudda Fabio Correddu Luigi Montanari Nicoletta P. Mangia |
author_sort |
Marco A. Murgia |
title |
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese |
title_short |
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese |
title_full |
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese |
title_fullStr |
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese |
title_full_unstemmed |
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese |
title_sort |
assessment of microbiological quality and physicochemical parameters of fruhe made by ovine and goat milk: a sardinian (italy) cheese |
publisher |
MDPI AG |
series |
Fermentation |
issn |
2311-5637 |
publishDate |
2020-12-01 |
description |
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities. |
topic |
Fruhe fermented curd Lactic Acid bacteria fermentation safety free amino acid |
url |
https://www.mdpi.com/2311-5637/6/4/119 |
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