Physical, chemical, enzymatic and microbiological characteristics of artisanal rennet pastes from the centre of Italy

The safety and hygienic characteristics and enzymatic activities of artisanal rennet pastes were analysed to obtain a special derogation from regulation on the hygiene of foodstuffs that was necessary to continue making cheeses by traditional processes. We found great variability among samples comin...

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Bibliographic Details
Published in:Italian journal of food science 2012-01, Vol.24 (1), p.70-70
Main Authors: Tripaldi, C, Palocci, G, Bilei, S, Bogdanova, T, Scintu, M.F, Addis, M
Format: Article
Language:English
Subjects:
Cheese
Clotting
Consumers
Enzymatic activity
Enzymes
Farms
Food
Food processing plants
Hygiene
Laws, regulations and rules
Microbiology
Microorganisms
Pathogens
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Summary:The safety and hygienic characteristics and enzymatic activities of artisanal rennet pastes were analysed to obtain a special derogation from regulation on the hygiene of foodstuffs that was necessary to continue making cheeses by traditional processes. We found great variability among samples coming from different cheese plants at the farm. the samples had good clotting (189 [+ or -] 77 IMcU/g) and lipolytic activities (36,2 [+ or -] 27,5 ILU/g). Pathogens and microorganisms, considered to be markers of hygienic conditions, were absent or less than the maximum count tolerated. Our results showed that the treatment performed on artisanal rennet pastes did not favour the growth of germs dangerous to consumer health and assured the enzymatic content necessary to achieve typical characteristics of traditional cheeses. --Key words: artisanal rennet pastes, enzymatic activities, pathogens--
ISSN:1120-1770
2239-5687