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Article

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

by
Luca Bettera
1,†,
Marcello Alinovi
1,†,
Paolo D’Incecco
2,
Monica Gatti
1,3,*,
Eleonora Carini
1,3,
Luisa Pellegrino
2 and
Elena Bancalari
1
1
Department of Food and Drug, University of Parma, 43124 Parma, Italy
2
Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
3
SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(17), 3302; https://doi.org/10.3390/foods12173302
Submission received: 3 August 2023 / Revised: 28 August 2023 / Accepted: 29 August 2023 / Published: 2 September 2023
(This article belongs to the Section Dairy)
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Abstract

The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of 1H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
Keywords: hard cheese; cheese defects; cheese ripening; centrifugation; raw milk hard cheese; cheese defects; cheese ripening; centrifugation; raw milk

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MDPI and ACS Style

Bettera, L.; Alinovi, M.; D’Incecco, P.; Gatti, M.; Carini, E.; Pellegrino, L.; Bancalari, E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods 2023, 12, 3302. https://doi.org/10.3390/foods12173302

AMA Style

Bettera L, Alinovi M, D’Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods. 2023; 12(17):3302. https://doi.org/10.3390/foods12173302

Chicago/Turabian Style

Bettera, Luca, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, and Elena Bancalari. 2023. "Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk" Foods 12, no. 17: 3302. https://doi.org/10.3390/foods12173302

APA Style

Bettera, L., Alinovi, M., D’Incecco, P., Gatti, M., Carini, E., Pellegrino, L., & Bancalari, E. (2023). Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods, 12(17), 3302. https://doi.org/10.3390/foods12173302

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