Michele Barone

Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions

The chemical composition of milks and curds influences the microbial ecology and chemical features of produced cheeses. This statement is quite obvious because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and dairy products, including cheeses, has improved the production of ready-to-use curds. These products, also named ‘industrial curds’, are produced exclusively for further cheesemaking processes. For this reason, ready-to-use curds are pre-packaged with the aim of supplying cheesemaking industries. However, the standardisation of curds is easily possible only near curd-making industries. This Chapter discusses adequate countermeasures for final cheesemakers; on the other side, the complete control on cheese production parameters in these conditions does not seem to be a possibility at present.

Biogenic Amines in Cheeses: Types and Typical Amounts

This chapter evaluates the consequences of protein modifications in cheeses with specific relation to the production of biogenic amines and related influence on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been carried out in recent years to evaluate their present in fermented foods such as cheeses. The presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. With specific relation to cheeses, the main biogenic amines analytically detected in cheeses are histamine, tyramine, putrescine, cadaverine and 2-phenylethylamine. These biogenic amines are discussed from the chemical viewpoint; also, technological aspects of cheesemaking productions are analysed in connection with biogenic amines production. Consequently, adequate mitigation strategies are needed because safety is a basic requirement in food productions; in addition, the current legislation defining biogenic amines and related tolerances in fermented foodstuffs does not appear sufficient.

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

This chapter evaluates the consequences of protein modifications in cheeses with specific relation to the production of biogenic amines and related influence on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been carried out in recent years to evaluate their present in fermented foods such as cheeses. The presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. With specific relation to cheeses, the main biogenic amines analytically detected in cheeses are histamine, tyramine, putrescine, cadaverine and 2-phenylethylamine. These biogenic amines are discussed from the chemical viewpoint; also, technological aspects of cheesemaking productions are analysed in connection with biogenic amines production. Consequently, adequate mitigation strategies are needed because safety is a basic requirement in food productions; in addition, the current legislation defining biogenic amines and related tolerances in fermented foodstuffs does not appear sufficient.

Metal Cans and Canned Foods: Image Analysis of Visual Failures

The qualitative examination of canned foods can be performed with many possible options, depending on the desired result. The microbiological evaluation of canned foods requires generally microbial examination testing methods. In addition, the chemical risk has to be evaluated in general with relation to the possible detection of undeclared allergens, genetically modified organisms, mycotoxins, pesticide residues, etc. Finally, the evaluation of food and beverage products can be carried out by means of sensorial testing methods. In this ambit, simple colorimetric tests may be created and implemented for industrial quality control purpose, and some of these procedures are direct expression of ‘digital image analysis and processing’ systems. Consequently, the possible alteration of certain tints can be analysed and critically discussed on condition that a reliable relationship has been established between the above-mentioned chromatic modification and the cause. This chapter is dedicated to ‘digital image analysis and processing’ practical applications for the evaluation of thermally treated canned foods.

Canned Tomato Sauces and Beans: Industrial Processes

The modern industry of canned foods is correlated with a selected portion of commercial products: fruits and vegetable foods, meat and meat products, shellfish and fish. Two of these products, tomato sauces and baked beans, may be described in detail with the aim of highlighting the importance of several processing steps: the packaging (and the role of metal cans) with quality control procedures, and general defects of canned tomato sauces and baked beans, with a general description of traceability needs. Good or excellent microbiological quality has to be assured when speaking of vegetables, water for washing operations and production equipment. Basic controls on metal cans should consider and evaluate the minimum positive features expected for similar rigid containers. Finally, the hygienic production of canned foods has to be performed by means of adequate good manufacturing practices. In this ambit, the importance of traceability has to be considered when speaking of foods and packaging materials.

Canned Foods: Principles of Thermal Processing

The history of food industry is strictly correlated with a peculiar category of long-durability edible products: canned foods. Differently from other packaged foods, canned foods show several unique properties, including risks and failures, depending on the composition of edible contents, the production of metal packages and preservation techniques. Thermal processes have the basic aim of destroying microorganisms (bacteria and spore-forming life forms) in foods. The inhibition of microbial growth and the inactivation of microbial toxins are also needed. Other factors—pH, presence of fatty molecules, calcium, etc—are important. As a result, the choice of the ‘right’ thermal treatment (pasteurisation, sterilisation) and related process parameters (time, temperature) have to be considered in different ambits, including canned foods (Chen in J Food: Microbiol Saf Hyg 02(1), 2017; Chen et al. in J Sci Food Agric 93(5):981–986, 2013; Gupta and Balasubramaniam in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 109–133, 2012; IciEr in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 305–367, 2012; Jongyingcharoen and Ahmad in Functional foods and dietary supplements: processing effects and health benefits. Wiley, Chichester, UK, 2014; Manas and Pagan in J Appl Microbiol 98(6):1387–1399, 2005; Rastogi in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 411–432, 2012; Sahin and Sumnu in Physical properties of foods, pp. 107–155, 2006; Tiwari and Mason in Novel Thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 135–165, 2012; Vasseur et al. in J Appl Microbiol 86(3):469–476, 1999). Final results are the construction of logarithmic ‘survival curves’, the definition of factors which can reduce thermal destruction of microorganisms (water activity and pH). In addition, some reflection should be made when speaking of ‘commercial sterility’ and the correlated concept of long durability for canned foods (storage at room temperature).

Failures of Thermally Treated Canned Foods

The description of thermal treatments for canned foods is only the first step towards the comprehension of these products because of the implicit possibility of commercial and safety failures. This chapter discusses several of the most known defects on canned foods with relation to the entire product (food/packaging system), the food or the container only. The concept of ‘failure’ or ‘defect’ is the opposite concept of ‘excellent’ or ‘good performance’ that should be expected by canners. The ‘right’ approach should be the discussion of failures with reference to the global food/packaging system, the food only, or the container only. Failures of the whole system can be considered as the synergic effect of food- and packaging-related defects; there is abundant literature for these problems. On the contrary, literature concerning defects of the metal container—and related consequences—is not abundant, and this chapter aims to give more specific information to Readers.

Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach

Cheese is substantially a tripartite matrix composed of water, fat matter and proteins, with a residual presence of carbohydrates and salt. Water is the reason which cheeses may be considered solid solutions because of abundant water contents. With relation to positive features of food products, high moisture contents may mean low durability and enhanced microbial activity with consequent degradation. Mechanical processing and related operations may be detrimental when speaking of food integrity, texture and positive properties: surely, operations such as cutting can diminish food durability, in accordance with Parisi’s Second Law of Food Degradation. The aim of this Chapter has been to show analytical results of an emulation study carried out on different industrial sliced mozzarella cheeses during storage. Obtained data and comparisons with other high- and low-moisture mozzarella cheeses have shown that sliced cheeses show a very low-speed proteolysis. On the other hand, comparisons between perishable cheeses and these diced products can be questionable because of important differences such as dissimilar cheese surfaces (higher superficial areas in sliced products if compared with ‘entire’ cheeses).

Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds

The importance of prepackaged curds in the current cheese market is increased in the last years because of the persistence of cyclic periods with remarkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds, the study of evolutive profiles of casein contents in selected industrial curds should be recommended. The aim of this chapter has been to show the analytical results of an industrial study carried out on seven different cow’s milk curds during storage. Obtained data and calculated results seem to suggest that curd samples under refrigerated conditions can show increased proteolysis. In addition, moisture and pH values may show notable augments during refrigerated storage. On the other side, deep-frozen storage is recommended when speaking of curd use after extended storage times.

Chemical Profiles of Industrial Cow’s Milk Curds

On the basis of a previous research, it seems that foil-wrapped tray solutions are not particularly chosen by lactic acid cheese consumers. With relation to this study, almost half of the respondent population would have expressed the desire of different packages. Parchment packages and poly(ethylene-co-vinyl acetate)/polyvinylidene chloride/poly(ethylene-co-vinyl acetate) laminates would be removed by 25.0 and 12.5% of customers, respectively. Polyamide/polyethylene double and single packaging would be removed from the market only by 5.0% of respondents. Data have shown that cheese and packaging quality are dependent on lactic acid cheese surface microflora. The type of this microflora is particularly dependent on packaging air-tightness. Anaerobe microorganisms and their metabolites influence properties of packaging materials. On these bases, and considering customers’ requirements, a modified packaging system was elaborated. One strategy for optimising traditional packaging systems is the aloe incorporation into the packaging design. The proposed modification of cheese packaging system would include the coating of packaging surfaces (made of synthetic materials) with a thin layer of aloe aerosol and an edible layer, decomposed by lactic fermentation bacteria after a given period of cheese storage. C. Barone (&) Associazione “Componiamo il Futuro” (COIF) Palermo, Palermo, Italy e-mail: fct1970@libero.it M. Barbera DEMETRA Department, University of Palermo, Palermo, Italy e-mail: marcellapu@hotmail.it M. Barone Associazione “Componiamo il Futuro” (COIF) Palermo, Palermo, Italy e-mail: fct1970@libero.it S. Parisi Industrial Consultant, FSPCA PCQI, Palermo, Italy e-mail: drparisi@inwind.it I. Steinka Gdynia Maritime University, Gdynia, Poland e-mail: ize13ste@wp.pl