Litrenta Federica, Cincotta Fabrizio, Russo Nunziatina, Cavallo Carmelo, Caggia Cinzia, Amato Annalisa, Lopreiato Vincenzo, Merlino Maria, Verzera Antonella, Randazzo Cinzia Lucia, Liotta Luigi
Department of Biomedical, and Dental Sciences and of Morphological and Functional Imagines (Biomorf), University of Messina, 13 G. Palatucci Street, 98168 Messina, Italy.
Department of Veterinary Sciences, University of Messina, 13 G. Palatucci Street, 98168 Messina, Italy.
Foods. 2024 Oct 18;13(20):3320. doi: 10.3390/foods13203320.
In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respectively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese showed greater ( < 0.05) MUFA and PUFA and polyphenols content and lower SFA content than CTR cheese. Microbiological analyses revealed the absence of Salmonella, , , and O157, and no significant differences in the viable counts of the remaining microbial groups analyzed, between samples. Thermophilic lactococci were more prevalent in ECO cheese. The implementation of a culture-independent method, such as PCR-DGGE analyses, revealed the presence of a more diverse microbial population in both cheeses. Regarding the volatile compounds profile, long-chain free fatty acids were more abundant in the ECO cheese, resulting in a healthier free fatty acid profile. This study also showed that, especially for their appearance and taste, consumers mostly appreciated the ECO cheese. The results show that using enriched olive cake could enhance the sustainability and the quality of Ragusano cheese, improving not only the health of its consumers but also positively influencing tastes and acceptability.
在本研究中，卡西奥卡瓦洛奶酪是意大利西西里岛生产的一种典型奶酪，分别从喂食和未喂食富含橄榄饼（分别为ECO和CTR）的奶牛的牛奶中获取，以评估奶酪在营养、微生物、挥发性和感官方面的差异。与CTR奶酪相比，ECO奶酪的单不饱和脂肪酸（MUFA）、多不饱和脂肪酸（PUFA）和多酚含量更高（<0.05），饱和脂肪酸（SFA）含量更低。微生物分析表明，样品中未检测到沙门氏菌、 、 、和O157，且所分析的其余微生物组的活菌计数无显著差异。嗜热乳球菌在ECO奶酪中更为普遍。采用非培养方法（如PCR-DGGE分析）表明，两种奶酪中均存在更多样化的微生物种群。关于挥发性化合物谱，长链游离脂肪酸在ECO奶酪中更为丰富，从而形成更健康的游离脂肪酸谱。本研究还表明，特别是在外观和口感方面，消费者大多喜欢ECO奶酪。结果表明，使用富含橄榄饼可以提高拉古萨诺奶酪的可持续性和质量，不仅改善消费者的健康状况，还对口味和可接受性产生积极影响。
