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Alternatives to control microbiological cheese defects: use of aromatic plants

  • Autores: Celia María Librán Cuervas-Mons
  • Directores de la Tesis: Ana Molina Casanova (dir. tes.), María Isabel Berruga Fernández (dir. tes.), Manuel Carmona Delgado (dir. tes.)
  • Lectura: En la Universidad de Castilla-La Mancha ( España ) en 2013
  • Idioma: español
  • Tribunal Calificador de la Tesis: Laureano Gallego Martínez (presid.), C. Herranz Sorribes (secret.), Antonello Cannas (voc.)
  • Materias:
  • Enlaces
    • Tesis en acceso abierto en: RUIdeRA
  • Resumen
    • ALTERNATIVES TO CONTROL MICROBIOLOGICAL CHEESE DEFECTS: USE OF AROMATIC PLANTS 1. Introduction Cheeses are traditionally affected by microbiological spoilage that leads to great economic loss. On the one hand, bacteria such as coliforms or butyric acid are some of the responsible for early and late cheese blowing, respectively (COGAN, 2011; GARDE et al., 2011). These are two cheese paste defects characterised by the internal presence of numerous and odorous holes (MCSWEENEY, 2007; MULLAN, 2000). On the other hand, moulds have been described as being the most important cheese production problem (NEAVES and WILLIAMS 2012). They can affect cheese appearance, flavour and texture, and can even be involved in human health problems due to mycotoxins production (BELITZ, 2009). Nowadays, the control methods available are expensive, like bactofugation or ultrafiltration (FOX and COGAN, 2003). Moreover, the use of some substances like nitrate salts or antifungal agents is under extreme controlled or is not always allowed (FDA, 2012). This Thesis aims to provide a natural and alternative way to control these important microbiological cheese defects by using aromatic plants extracts which are well-known for their antimicrobial properties. 2. Research To achieve this objective, it was necessary to assay in vitro a collection of 15 plants in their essential oil (EO) and aqueous extract (AE) forms against microorganisms Escherichia coli, Clostridium tyrobutyricum and Penicillium verrucosum. After this test, the three most active extracts were selected to be added to cheese milk. Prepared cheeses were analysed in terms of volatile composition to determine the transfer of compounds and they were tested against target microorganisms to evaluate their antimicrobial properties. When continuing with the experimental food matrices trials, safranal (the main compound responsible for Crocus sativus L. aroma) was added to milk to produce cheese and ¿requesón¿ (whey cheese) and their transfer through cheesemaking and antimicrobial properties were studied. 3. Conclusions This Thesis found that Thymus vulgaris EO was the most suitable extract for the control of mould growth but also was able to inhibit the clostridial bacteria. Although the great efficacy of Melissa officinalis EO against C. tyrobutyricum it was not adequate for cheese production. This essential oil had a negative effect on lactic acid bacteria, which are necessary for the correct ripening of cheeses. Moreover the whey from cheese fabrication with the addition of safranal, presented good antifungal properties, suggesting even a synergistic effect among the ovine whey compounds and safranal. This Thesis met its main objective: to provide an alternative to control microbiological cheese defects by using aromatic plants. 4. Bibliography BELITZ, H.-D., GROSCH, W. and SCHIRBERLE, P. 2009. Food Contamination, Food Chemistry. Springer-Verlag, Berlin, 472-475. COGAN, T.M. 2011a. Cheese | Microbiology of Cheese. In: Encyclopedia of Dairy Sciences (Second Edition). editor-in-chief: JOHN, W.F. Academic Press, San Diego, 625-631. FDA. 2012. Food Additives Status List. In: ADMINISTRATION, U.F.A.D. FOX, P.F., COGAN, T.M. 2003. Factors that affect the quality of cheese. In: Cheese: Chemistry, Physics and Microbiology, vol. 1. FOX, P.F., McSWEENEY, P.L.H., COGAN, T.M., GUINEE. Elsevier Academic Press, London, 605-607. GARDE, S., ARIAS, R., GAYA, P., NUÑEZ, M. 2011. Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates. International Dairy Journal 21, 272-278. MCSWEENEY, P.L.H. 2007. What is late gas blowing and how may this defect be avoided? In: Cheese problems solved: The microbiology of cheese ripening. MCSWEENEY, P.L.H. Woodhead Publishing Limited, Cambridge. 198-199. MULLAN, M. 2000. Causes and control of early gas production in cheddar cheese. International Journal of Dairy Technology 53, 63-68. NEAVES, P., WILLIAMS, A.P. 2012. Microbiological surveillance and control in cheese manufacture. In: Technology of Cheesemaking, (Second edition). LAW, B.A., TAMINE, A.Y. Wiley Blackwell Ltd., Oxford, 384-412.


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