Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

• Published in: Fermentation
• Main Authors: Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Subjects: Fruhe; fermented curd; Lactic Acid bacteria; fermentation; safety; free amino acid
• Online Access: https://www.mdpi.com/2311-5637/6/4/119

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.