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Dairy, Volume 3, Issue 4
December 2022 - 14 articles
Cover Story: This study evaluated the effects of modified cold storage conditions on the microbiota of raw milk for production of Provolone Valpadana PDO cheese. Raw milk samples stored at 10° or 12°C for 15 h and then at 4°C for 45 h showed an increase of psychrotrophic, lipolytic, and proteolytic bacterial populations, without negative effects on hygienic quality. By DNA metabarcoding analysis, Acinetobacter, Pseudomonas, Lactococcus and Streptococcus species were present in almost all the raw milk samples. Their relative abundance was positively related with the total bacterial count. The modified cold storage conditions favor an enrichment in useful bacteria and allow to rationalize the collection, transport, and processing of raw milk for Provolone cheese production, with advantages also for the sustainability of the supply chain. View this paper
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Dairy - ISSN 2624-862XCreative Common CC BY license