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Article

Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese

by
Giuliana Garofalo
1,
Gabriele Busetta
1,
Giuseppe Maniaci
1,
Maria Teresa Sardina
1,
Baldassare Portolano
1,
Natale Badalamenti
2,
Antonella Maggio
2,
Maurizio Bruno
2,
Raimondo Gaglio
1 and
Luca Settanni
1,*
1
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy
2
Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Foods 2022, 11(1), 25; https://doi.org/10.3390/foods11010025
Submission received: 6 December 2021 / Revised: 20 December 2021 / Accepted: 21 December 2021 / Published: 23 December 2021
(This article belongs to the Section Dairy)
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Abstract

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Generally, the two starter formulations did not affect the chemical composition of QdO cheeses that contained, on average, 64.08% dry matter of which approximately 54.99% were fats and 36.39% proteins. Among chemical parameters, significant differences were registered for secondary lipid oxidation state (significantly lower for QdO-P2), fatty acids and volatile organic compounds (VOCs). However, the differences registered among cheese VOCs from were not perceived by the panelists who recognized both cheese productions highly similar, although QdO-P2 cheeses were mostly appreciated by the judges. This study allowed to produce a novel fresh ovine cheese with specific chemical and sensorial characteristics well appreciated by consumers.
Keywords: ewe’s milk; fresh cheese; lactic acid bacteria; physicochemical parameters; starter cultures ewe’s milk; fresh cheese; lactic acid bacteria; physicochemical parameters; starter cultures
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MDPI and ACS Style

Garofalo, G.; Busetta, G.; Maniaci, G.; Sardina, M.T.; Portolano, B.; Badalamenti, N.; Maggio, A.; Bruno, M.; Gaglio, R.; Settanni, L. Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese. Foods 2022, 11, 25. https://doi.org/10.3390/foods11010025

AMA Style

Garofalo G, Busetta G, Maniaci G, Sardina MT, Portolano B, Badalamenti N, Maggio A, Bruno M, Gaglio R, Settanni L. Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese. Foods. 2022; 11(1):25. https://doi.org/10.3390/foods11010025

Chicago/Turabian Style

Garofalo, Giuliana, Gabriele Busetta, Giuseppe Maniaci, Maria Teresa Sardina, Baldassare Portolano, Natale Badalamenti, Antonella Maggio, Maurizio Bruno, Raimondo Gaglio, and Luca Settanni. 2022. "Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese" Foods 11, no. 1: 25. https://doi.org/10.3390/foods11010025

APA Style

Garofalo, G., Busetta, G., Maniaci, G., Sardina, M. T., Portolano, B., Badalamenti, N., Maggio, A., Bruno, M., Gaglio, R., & Settanni, L. (2022). Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese. Foods, 11(1), 25. https://doi.org/10.3390/foods11010025

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