Hostname: page-component-76fb5796d-skm99 Total loading time: 0 Render date: 2024-04-25T15:43:44.783Z Has data issue: false hasContentIssue false
  • English
  • Français

Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes

Published online by Cambridge University Press:  30 April 2007

Pilar F Gil ,
Socorro Conde ,
Marta Albisu ,
Francisco J Pérez-Elortondo ,
Iñaki Etayo ,
Mailo Virto  and
Mertxe de Renobales
Pilar F Gil
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Socorro Conde
Affiliation:
Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Marta Albisu*
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Francisco J Pérez-Elortondo
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Iñaki Etayo
Affiliation:
Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Mailo Virto
Affiliation:
Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
Mertxe de Renobales
Affiliation:
Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo, 450 E-01080 Vitoria-Gasteiz, Spain
*
*For correspondence; e-mail: marta.albisu@ehu.es
Get access Rights & Permissions [Opens in a new window]

Abstract

The use of artisan-produced lamb rennet pastes, but not any of the other commercial animal rennets, imparts a characteristic flavour to the cheese, so most Mediterranean ewes' milk cheeses are coagulated with this kind of rennet paste. In contrast to the advantages of using lamb or kid rennet pastes from the sensory point of view, questions are still raised as to their hygienic quality. The goal was to examine the microbiological and enzymic quality of lamb rennet pastes prepared by cheese manufacturers for their own use, and evaluate the hygienic quality of raw sheeps' milk cheeses made with them, using Idiazabal cheese as a model. Lamb rennet pastes prepared by artisan cheese makers from the Basque region of Spain (27), and Italy (8) were evaluated. For cheese making experiments 5 different lamb rennet pastes were selected among the 27 samples from the Basque Country region of Spain. Microbiological analyses were carried out on samples from rennet pastes, rennet extracts, milks and cheeses during ripening. Enzymic activities studied in rennet paste were: total coagulating strength and lipase. Analysis of variance and Student's t-tests was performed. The results show that the artisan-produced rennet pastes contain high levels of a variety of microorganisms. After 60 ripening days, which is the minimum ripening period required for Idiazabal cheese prior to its commercialization, no Eschericia coli, Clostridium, Salmonella spp. or Listeria monocytogenes were detected, and levels for the rest of the microorganisms were below the limits of the European legislative standards for cheese manufactured with raw milk. We can conclude that the use of artisan-produced lamb rennet pastes of questionable hygienic quality for the manufacture of raw milk hard cheeses yields products of good hygienic quality.

Keywords

Artisan lamb rennet pastesewes' milk cheeseshygienic qualityenzymic activities
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 3 , August 2007 , pp. 329 - 335
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Addis, M, Piredda, G, Pes, M, Di Salvo, R, Scintu, MF & Pirisi, A 2005 Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese. International Dairy Journal 15 563–569CrossRefGoogle Scholar
AFNOR 1999 (Bio 12/5-01/99) [Enumeration of βD-glucuronidase positive E. coli by in depth inoculation: AFNOR protocol validated]. FranceGoogle Scholar
Anifantakis, E 1976 Influence d′une présure d′agneau sur la qualité du fromage Kefalolyri. Lait 56 76–83CrossRefGoogle Scholar
Anifantakis, E & Green, ML 1980 Preparation and properties of rennets from lamb's and kid's abomasa. Journal of Dairy Research 47 221–230CrossRefGoogle Scholar
Arenas, R, Gonzalez, L, Bernardo, A, Fresno, JM & Tornadijo, ME 2004 Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening. Food Control 15 271–279CrossRefGoogle Scholar
Barton, RH, O'Connor, CJ & Turner, KW 1996 Characteristics of tributyroylglycerol hydrolysis mediated by a partially purified lamb pregastric lipase. Journal of Dairy Science 79 1 27–32CrossRefGoogle Scholar
Barzaghi, S, Davoli, E, Rampilli, M & Contarini, G 1997 Lipolysis in Provolone cheese: effect of rennet paste. Scienza e Tecnica Lattiero-Casearia 48 2 146–156Google Scholar
Battistotti, B & Corradini, C 1993 Italian cheese. In Cheese: Chemistry, physics and microbiology, Vol. 2, pp. 221–243 (Ed. Fox, PF). London: Chapman & HallCrossRefGoogle Scholar
Boletín Oficial del Estado (Official State Gazette) 3 January 1984 [Resolution 26 of December 1983, by which the order of 29 June 1983 of the Presidency Government is modified, and approves the Quality Norms for boiled ham and other pig boiled products] SpainGoogle Scholar
Boletín Oficial del Estado (Official State Gazette) 20 January 1988 [Order 14 January 1988 of the Ministries of Health and Consumption and Treasury and Agriculture, Fisheries and Feeding by which is approved the “General Norm of identity and purity for rennet and other coagulating milk enzymes destined to the interior market] SpainGoogle Scholar
Boletín Oficial del Estado (Official State Gazette) 19 July 2002 [Order 4 2002 July, by which the modification of the Regulation of the Denomination of Origin “Idiazábal” and its Regulating Advice is approved] SpainGoogle Scholar
Bustamante, M, Chavarri, F, Santisteban, A, Ceballos, G, Hernandez, I, Miguelez, MJ, Aranburu, I, Barron, LJR, Virto, M & De Renobales, M 2000 Coagulating and lipolytic activities of artisanal lamb rennet pastes. Journal of Dairy Research 67 3 393–402CrossRefGoogle ScholarPubMed
Bustamante, MA, Virto, M, Aramburu, M, Barron, LJR, Perez-Elortondo, FJ, Albisu, M & de Renobales, M 2003 Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters. International Dairy Journal 13 7 547–557CrossRefGoogle Scholar
Çakmakçi, S & Boroglu, E 2004 Some quality characteristics of commercial liquid rennet samples. Turkey Journal of Veterinary and Animal Science 28 501–505Google Scholar
Calandrelli, M, Rubino, R, Masoero, G, Clementi, F, Morone, G, Pizzillo, M & Nicastro, D 1997 Effect of kid rennet production technology on its microbiological characteristics and on the chemical composition of Semicotto goat cheese. Scienza e Tecnica Lattiero-Casearia 48 4 343–360Google Scholar
Calvo, MV & Fontecha, J 2004 Purification and characterization of a pregastric esterase from a hygienized kid rennet paste. Journal of Dairy Science 87 5 1132–1142CrossRefGoogle ScholarPubMed
Caridi, A, Micari, P, Caparra, P, Cufari, A & Sarullo, V 2003 Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes' cheese Pecorino del Poro. International Dairy Journal 13 191–200CrossRefGoogle Scholar
De la Fuente, MA, Fontecha, J & Juarez, M 1993 Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes-, and goats-milk cheeses. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 196 2 155–158CrossRefGoogle Scholar
DOCE 2005 Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffsGoogle Scholar
Fernandez-Salguero, J, Sanchez, E, Gomez, R, Mata, C, Vioque, M & Tejada, L 1999 A preliminary study of microbiological quality of cardoons Cynara used in the manufacture of traditional cheeses. Milchwissenschaft 54 12 688–690Google Scholar
Harboe, MK 1994 Use of lipases in cheesemaking. International Dairy Federation Bulletin no. 294 11–16Google Scholar
Horne, J, Carpino, S, Tuminello, L, Rapisarda, T, Corallo, L & Licitra, G 2005 Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses. International Dairy Journal 15 605–617CrossRefGoogle Scholar
IDF 1987 Calf rennet and adult rennet: determination of chymosin and bovine pepsin contents (Chromatographic method). Brussels: IDF (FIL–IDF Standard 110A)Google Scholar
IDF 1992 Milk and milk products. Preparation of test samples and dilutions for microbiological examination. Brussels: IDF (FIL–IDF Standard 122B)Google Scholar
Irigoyen, A, Izco, JM, Ibanez, FC & Torre, P 2001 Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese. Food Chemistry 72 2 137–144CrossRefGoogle Scholar
ISO 1998 ISO 11290-1. 1998 Horizontal method for the detection and enumeration of Listeria monocytogenes. Part 1: Detection methodGoogle Scholar
Moatsou, G, Moschopoulou, E, Georgala, A, Zoidou, E, Kandarakis, I, Kaminarides, S & Anifantakis, E 2004 Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese. Food Chemistry 88 4 517–525CrossRefGoogle Scholar
Nelson, JH, Jensen, RG & Pitas, RE 1977 Pregastric esterase and other oral lipases – a review. Journal of Dairy Science 60 3 327–362CrossRefGoogle ScholarPubMed
Nuñez, M, Fernandez del Pozo, B, Rodriguez-Marin, MA, Gaya, P & Medina, M 1991 Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. Journal of Dairy Research 58 4 511–519CrossRefGoogle Scholar
Pascual, MR & Calderón, V 1999 [Food Microbiology. Analytical methodology for foods and drinks]. Madrid: Diaz de SantosGoogle Scholar
Pérez-Elortondo, FJ, Albisu, M & Barcina, Y 1999a Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese. International Journal of Food Microbiology 49 3 139–149CrossRefGoogle ScholarPubMed
Pérez-Elortondo, FJ, Albisu, M & Barcina, Y 1999b Physicochemical and microbiological parameters in semihard and hard ewes’ milk cheeses: effect of the smoking process. Scienza e Tecnica Lattiero-Casearia 50 2 89–102Google Scholar
Piredda, G & Addis, M 2003 Lamb rennet paste used in sheep milk cheeses manufactured in Sardinia. Scienza e Tecnica Lattiero-Casearia 54 4 225–235Google Scholar
Salmeron, J, de Vega, C, Pérez-Elortondo, FJ, Albisu, M & Barron, LJR 2002 Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking. Food Microbiology 1 167–174CrossRefGoogle Scholar
Sousa, MJ & Malcata, FX 1997 Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese. Journal of Agricultural and Food Chemistry 45 1 74–81CrossRefGoogle Scholar
Svensson, I, Hernandez, I, Virto, M & de Renobales, M 2006 Determination of lipase activity in cheese using trivalerin as substrate. International Dairy Journal 16 5 423–430CrossRefGoogle Scholar
Tejada, L & Fernandez-Salguero, J 2003 Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet. Italian Journal of Food Science 15 1 125–131Google Scholar
UNE 2000 UNE-EN ISO 6888-2:2000 [Microbiology. Enumeration of coagulase-positive staphylococci. Partie 2-Technique without confirmation]Google Scholar
Virto, M, Chavarri, F, Bustamante, MA, Barron, LJR, Aramburu, M, Vicente, MS, Perez-Elortondo, FJ, Albisu, M & de Renobales, M 2003 Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour. International Dairy Journal 13 5 391–399CrossRefGoogle Scholar
Welthagen, JJ & Viljoen, BC 1998 Yeast profile in Gouda cheese during processing and ripening. International Journal of Food Microbiology 41 3 185–194CrossRefGoogle ScholarPubMed
Wigley, RC 1996 Cheese and whey. In Industrial Enzymology, pp. 135–154 (Ed. Godfrey, T & West, S). London: Macmillan PressGoogle Scholar