Roberta Stocchi, Raffaella Branciari, 3 Anna Rita Loschi, Dino Miraglia, 3
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Italian Journal of Food Safety 2016; volume 5:5879 Differences in chemical, Introduction Correspondence: Stefano Rea, School of physical and microbiological Biosciences and Veterinary Medicine, University characteristics of Italian Burrata is a traditional cheese produced in of Camerino, via Circonvallazione 93/95, 62024 the Apulia Region (Southern Italy), particular- Matelica (MC), Italy. burrata cheeses made in Tel: +39.320.4381189 - Fax: +39.0737.403402 ly in Bari, Barletta-Andria-Trani and Foggia artisanal and industrial plants E-mail: [email protected] Provinces, as well as in Martina Franca, a town of Apulia Region in the Province of Taranto. The product is a Key words: Cheesemaking; Burrata cheese; Food pasta filata (stretched curd) cheese consisting quality; Food hygiene; Food safety. Stefano Rea,1 Leonardo Marino,2 of a filling made of cream mixed with moz- Roberta Stocchi,1 Raffaella Branciari,3 zarella cheese strips (usually leftovers from Contributions: the authors contributed equally. Anna Rita Loschi,1 Dino Miraglia,3 mozzarella production) inside an envelope Conflict of interest: the authors declare no poten- David Ranucci3 made of mozzarella. This product came proba- tial conflict of interest. School of Biosciences and Veterinary bly from the idea of reusing the scrap from mozzarella cheese production, and mixing it Medicine, University of Camerino, Received for publication: 10 March 2016. with cream to be used as filling of a cheese Matelica (MC); 2Veterinary Practitioner, Revision received: 27 April 2016. envelope shaped like a caciocavallo cheese Accepted for publication: 27 April 2016. Foggia; 3Department of Veterinary (Salvadori del Prato, 2001). Although burrata Medicine, University of Perugia, Perugia, cheese is not included in the list of EU protect- This work is licensed under a Creative Commons Italy ed agricultural products, it is listed in the reg- Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0). ister of traditional foodstuffs of the Apulia Region and is known worldwide (Lo Russo, ©Copyright S. Rea et al., 2016 2008). Its production technology is far from Licensee PAGEPress, Italy Abstract being standardised, having not yet achieved a Italian Journal of Food Safety 2016; 5:5879 legal protection. This allows manufacturers to doi:10.4081/ijfs.2016.5879 The burrata cheese is a traditional product use production techniques that are sometimes from Southern Italy, consisting of an envelope very different. Moreover, different raw materi- of pasta filata (stretched curd) filled with als can be used depending on the manufactur- cream and pasta filata strips (usually leftovers er [i.e. whey cream obtained by spontaneous techniques. According to the tradition, the arti- from mozzarella production). Physical [water rising or ultra high temperature (UHT) cen- sanal process was entirely carried out manual- ly starting from raw milk and whey cream activity (aw), pH], chemical (moisture, NaCl trifuged cream for the stuffing]. These could content) and microbiological [total viable result in products different in shape, sensory obtained by spontaneous rising from the water count (TVC), Listeria monocytogenes, traits, or safety aspects. used for the curd stretching, collected from the Salmonella spp., Yersinia enterocolitica, The absence of product and production stan- previous production cycles. The industrial Bacillus cereus, Escherichia coli, dards in burrata cheesemaking and conse- cheesemaking used pasteurised milk and UHT Enterobacteriaceae, coagulase-positive staphy- quently the presence of different products on cream obtained by centrifugation and all the lococci] characteristics of burrata cheeses the market (Tantillo, 2007) can also influence steps were performed using specific equip- manufactured in artisanal and industrial the duration of their shelf life. For these rea- ment, typical of most mozzarella production plants were evaluated. The artisanal burrata sons data on microbial, physical and chemical lines. Briefly, for both productions, the milk was added with natural whey starter (3/100 L) showed lower aw values in the filling and the characteristics of burrata cheese are necessary final product. The same was recorded in the for dairy producers to achieve a sort of standard- and, after a partial acidification (pH 6.1), heat- filling for the moisture, probably due to differ- isation that may contribute to improve the qual- ed to 37°C. Then, calf rennet was added (15-30 ences between the types of cream used in the ity and safety of such a product. mL/100 L) and the coagulation took place after artisanal and the industrial cheesemaking. The aim of the present study was to evaluate 30 min. The curd was cut and kept under whey The pH value of the filling differed between the the physical, chemical and hygienic character- for maturation (acidification) for 30 min. Later two groups but no difference was recorded in istics of burrata cheese manufactured in two the curd was kneaded under hot salted water the final product. Microbiological differences dairy plants that used different raw materials (85-90°C) and stretched to produce pasta filata were also recorded, with higher values for TVC and production techniques. strips and envelope. The cream was added to and E. coli in artisanal than industrial burrata. the strips to assemble the filling. Finally, it was All samples were negative for the other micro- used to fill the mozzarella envelope that was bial determinations, with the exception of closed thereafter. coagulase-positive staphylococci and Y. entero- Materials and Methods Two sampling sessions were performed in colitica, which were detected in artisanal bur- each plant. In each sampling session from the rata. Differences in cheesemaking process Cheesemaking process and sample same batch, 5 samples were collected at the IP were probably responsible for the strong vari- collection and 5 samples at the AP: the raw material ability of the physical and chemical data Samples of milk, intermediate products (milk), the semi-finished (cream, pasta filata between the two cheeses; furthermore, differ- (cream, pasta filata strips, and envelope) used for the filling and the envelope, and ences in the hygienic features were also throughout the cheesemaking process, and whole filling made with cheese strips and recorded. Even though artisanal products final products (burrata cheeses) were collect- cream), and the finished product (burrata showed lower aw and pH values and higher ed in two different sessions from an artisanal ready for consumption). The collection was NaCl concentration, the higher E. coli loads (AP) and an industrial (IP) dairy plant, both performed under sterile conditions: samples highlighted the need for a more accurate com- located in the Foggia Province (Apulia Region, were packaged in sterile plastic bags, refriger- pliance with hygienic procedures along the Southern Italy). The burrata cheeses were pro- ated and sent to the laboratory of the School of artisanal cheesemaking process. duced according to two different production Biosciences and Veterinary Medicine, [page 146] [Italian Journal of Food Safety 2016; 5:5879] Article University of Camerino [Matelica (MC), Italy]. of saline solution with peptone, while for the identification was performed using the API qualitative evidence, 25 g (or mL) of the sam- 20E biochemical test (bioMérieux, Italy), as Analytical determination ple were diluted 1:10 in specific enrichment specified in the manufacturer’s guide. L. For the physical and chemical traits, activity broths, properly incubated and then inoculated monocytogenes on Listeria Enrichment Broth water [aw; using a BTRS1 Rotronic hygroscope on specific media. The following determina- Low Acriflavine (LEBB) (Biolife) incubated at (PBI International, Milan, Italy)], pH [accord- tions were performed. 30°C for 48 h, and subsequently on Listeria ing to Bendall (1975) measured using a TVC on Plate Count Agar (PCA) (Biolife, Oxford Agar Base (Biolife) and ALOA Agar Beckman 310 pHmeter (Beckman, Galway, Milan, Italy) and only milk samples on Plate Ottaviani Agosti (Biolife) at 37°C for 24-48 h. Ireland)], moisture, and NaCl content (AOAC, Count Agar Wide Skim Milk (Biolife), in both The identification was made through the bio- 1990) were determined. Determinations were cases incubated at 30°C for 72 h. E. coli on chemical test API Listeria (bioMérieux, Marcy performed on all the samples in duplicate. Milk selective E. coli/Coliform Medium (Oxoid, l’Etoile, France), as specified in the manufac- samples were analysed only for pH and protein Basingstoke, UK), incubated at 37°C for 24 h, turer’s guide. Y. enterocolitica on selective content (AOAC, 1990). and subsequently in TBX Medium (Oxoid) at enrichment medium Yersinia PSB Broth As for the microbiological evaluation, total 44°C for 18-24 h for confirmation. Coagulase- (Biolife) incubated at 25°C for 5 days, and sub- viable count (TVC), different foodborne positive staphylococci on Baird Parker Medium sequently on Yersinia Selective Agar Base pathogens (Listeria monocytogenes, (Biolife), incubated at 37°C for 24-48 h, fol- (Oxoid), supplemented with Yersinia Selective Salmonella spp., Yersinia enterocolitica, lowed by confirmation of the typical colonies Supplement (Oxoid) incubated at 25°C for 24- Bacillus cereus) and process hygiene criteria using Staphylase test (Oxoid). B. cereus on B. 48 h, after treatment in a solution of KOH (Escherichia coli, coagulase-positive staphylo- cereus Agar Base (PEMBA) (Biolife), added 0.5%.