Caldeira Luciana A, Silva Ranney K O J, Monção Flávio P, Mendes Izabela A, Almeida Isabela M, Amaral José W, Faula Leandro L, Rocha Júnior Vicente R, Souza Marcelo R, Gloria Maria Beatriz A
Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil.
Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil.
J Dairy Sci. 2025 Sep;108(9):9265-9276. doi: 10.3168/jds.2024-26238. Epub 2025 Jul 16.
Raw milk artisanal cheeses hold significant social and economic value by preserving cultural traditions, supporting small-scale rural livelihoods, and strengthening local economies through traditional, value-added dairy production. These cheeses are made using pingo, a natural starter unique to each region. Despite its central role in cheesemaking, there is limited research on the importance of pingo in ensuring the safety of these traditional cheeses. This study aimed to investigate the effect of the addition of pingo on the physicochemical and microbiological properties and lactic acid bacteria (LAB) profile in artisanal cheeses during ripening. A cheesemaking facility in Serra Geral, Minas Gerais, Brazil, was selected for cheese production and ripening. A batch of milk was used to make the cheeses with and without pingo, which were then ripened for 28 d. Samples of fresh raw milk, pingo, and cheese (at 1, 7, 14, 21, and 28 ripening days) were collected for physicochemical and microbiological analysis. Lactic acid bacteria were identified by MALDI-TOF MS. The physicochemical characteristics of milk complied with legislation, and pingo was considered an acidic and salty ingredient. The microbial characteristics of the raw milk and pingo were not satisfactory, mainly for total coliforms and Staphylococcus spp., indicating the need to adopt good cheese production practices to meet One Health principles. During the 28-d ripening, the cheese became more acidic with lower moisture content. There was also a decrease in the microbial count (Escherichia coli, coagulase-positive staphylococci, and LAB). The use of pingo did not affect the cheeses' water activity, pH, acidity, and moisture content. However, it reduced the counts of total coliforms, E. coli, Staphylococcus spp., coagulase-positive staphylococci, and molds and yeasts. Lactobacillus plantarum was predominant, followed by Enterococcus faecalis. Pingo use improved the microbiological quality of the artisanal cheese throughout the 28-d ripening, and it was an important source of LAB. However, the 28-d ripening time was insufficient to reduce potentially pathogenic or spoilage bacterial counts.
生鲜乳手工制作的奶酪具有重要的社会和经济价值，它通过保留文化传统、支持小规模农村生计以及通过传统的增值乳制品生产来加强地方经济。这些奶酪是使用“平戈”制作的，“平戈”是每个地区特有的天然发酵剂。尽管“平戈”在奶酪制作中起着核心作用，但关于“平戈”在确保这些传统奶酪安全方面的重要性的研究却很有限。本研究旨在调查添加“平戈”对手工制作的奶酪在成熟过程中的理化和微生物特性以及乳酸菌（LAB）谱的影响。巴西米纳斯吉拉斯州塞拉热拉的一家奶酪制作工厂被选用于奶酪生产和成熟。一批牛奶被用来制作添加和不添加“平戈”的奶酪，然后将其成熟28天。收集新鲜生鲜乳、“平戈”和奶酪（在成熟1、7、14、21和28天）的样本进行理化和微生物分析。通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）鉴定乳酸菌。牛奶的理化特性符合法规要求，“平戈”被认为是一种酸性和咸味成分。生鲜乳和“平戈”的微生物特性并不令人满意，主要是总大肠菌群和葡萄球菌属，这表明需要采用良好的奶酪生产规范以符合“同一健康”原则。在28天的成熟过程中，奶酪变得更酸，水分含量更低。微生物数量（大肠杆菌﹑凝固酶阳性葡萄球菌和乳酸菌）也有所减少。使用“平戈”并不影响奶酪的水分活度、pH值、酸度和水分含量。然而，它减少了总大肠菌群、大肠杆菌、葡萄球菌属、凝固酶阳性葡萄球菌以及霉菌和酵母菌的数量。植物乳杆菌占主导地位，其次是粪肠球菌。在整个28天的成熟过程中，使用“平戈”提高了手工制作奶酪的微生物质量，并且它是乳酸菌的重要来源。然而，28天的成熟时间不足以减少潜在致病或腐败细菌的数量。
