On the possibility to trace frozen curd in buffalo mozzarella cheese

The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking. The limited availability of buffalo milk and simultaneous increase in Mozzarella demand during the summer cause producers to use frozen intermediates (milk and/or curd) in the cheese-making process. These practices are not allowed. Few data are available in the literature about the effects of freezing on buffalo milk and curd. Recent studies demonstrated that the use of frozen buffalo milk can be detected in mozzarella cheese based on the increase in casein fragment γ4-CN. This work aims to verify the possibility of tracing the presence of frozen curd in Buffalo Mozzarella PDO cheese. The electrophoresis technique was used to reveal the presence of γ4-CN. Equivalent concentrations of this fragment were found in fresh and frozen curd that were stored for 9 months. Our results suggest that γ4-CN cannot be used to discriminate fresh PDO Mozzarella and Mozzarella cheese produced from frozen curd. A second objective of the work was to evaluate the effects of freezing on curd lipids. In particular, the fatty acid and mono-diglyceride profiles were evaluated. Significant differences were found in the amounts of 1,2-Dipalmitin and 1,3-Diolein between fresh curd and curd that was stored for 9 months at freezing temperatures. Although some significant differences were found in the mono-diglyceride profiles, no objective marker that can distinguish between fresh and frozen products is currently availabl

Regional monitoring plan for the detection of allergens in food from Campania Region. First year monitoring results

Food allergens are substances able to induce an abnormal immunological response in sensitive individuals. The presence of allergens in food must be reported in tables (Directive 2003/89/EC). In this study we report the data of a monitoring plan carried out in the Campania Region during the 2012 for the detection of allergens (ovoalbumin and β-lattoglobulin) in food of different origin. The analisys were performed by means of ELISA assays. The percentage of analyzes with the presence of allegens not declared on the label is 4.3%, out of a total of 208 analyzes. It is therefore important to continue monitoring activities by the competent Authorities

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker “γ4-casein”, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese

Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing

Campania’s buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as <em>Listeria monocytogenes</em> (<em>L. monocytogenes</em>). The present paper reports the results of a challenge test carried out to assess the population dynamics of <em>L. monocytogenes</em>, alone and in presence of <em>Pseudomonas fluorescens</em> (<em>P. fluorescens</em>), in buffalo mozzarella. For this purpose buffalo mozzarella samples were contaminated with <em>L. monocytogenes</em> alone or combined with <em>P. fluorescens</em>. In samples where <em>L. monocytogenes</em> was inoculated alone, the bacterial load remained unchanged. On the contrary, in samples contaminated with <em>L. monocytogenes</em> and <em>P. fluorescens</em>, the growth of <em>L. monocytogenes</em> increased

Tandem Tetrahydroisoquinoline-4-carboxylic Acid/β-Alanine as a New Construct Able to Induce a Flexible Turn

Tetrahydroisoquinoline-4-carboxylic acid, a constrained β2-amino acid named β-TIC, was for the first time synthesized in enantiopure form. The biocatalytic route here applied represents one of the few successful examples of enzymatic resolution of β2-amino acids. Model tetrapeptides, i.e. Fmoc-L-Ala-β-TIC-β-Ala-L-Val-OBn, containing both isomers of β-TIC, were prepared. Both computational and NMR studies were performed. A reverse-turn conformation was observed in the case of R-β-TIC enantiomer, the enantiomer obtained in 99% e.e. by enzymatic resolution. β-TIC/β-Ala construct represents the first example of a flexible turn mimetic containing a cyclic and an acyclic β-amino acid. Furthermore, the presence of an aromatic ring of β-TIC could facilitate non-covalent interactions increasing the potential of this scaffold for the preparation of protein-protein interaction modulators

Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the provinces of Caserta and Salerno around the rivers Garigliano and Volturno, the plain of the river Sele and the area of Cilento. This article reports the results of a 9-month monitoring (from May 2014 to January 2015) of ricotta samples aiming at evaluate the microbial status of some cheese factories, since ricotta is considered particularly suitable to judge the hygienic level of the dairy establishments. Four dairies were selected for sampling according to their different structural characteristics and the adequacy of both their premises and equipment

[Clinical practice for the diagnosis of cardiac arrhythmias in patients on renal replacement therapy: data from a Lombard survey]

Among dialysis patients, 40% of deaths are due to cardiovascular causes, and 60% of cardiac deaths are due to an arrhythmia. The purpose of this survey, carried out with the organizational support of the Lombard Section of the Italian Society of Nephrology, is to evaluate the frequency and mode of use of non-invasive instruments for the diagnosis of cardiac arrhythmias in the dialysis centers of Lombardy. Information on the prevalence and type of cardiac devices at December 1, 2016 in this population was also required. Data from 18 centers were collected for a total of 3395 patients in replacement renal therapy, including 2907 (85.6%) in hemodialysis and 488 (14.4%) in peritoneal dialysis. All centers use the 12-lead ECG in case of evocative symptoms of an arrhythmic event and 2/3 perform the exam with programmed cadence (usually once a year). Twenty four-hour ECG Holter is not used as a routine diagnostic tool. The proportion of cardiac devices is relatively high, compared to literature data: n=259, equal to 7.6% of the population. Pace-Maker patients are 166 (4.9%), those with intracardiac defibrillator 52 (1.5%), those with resynchronization therapy 18 (0.5%) and those with resynchronization therapy and intracardiac defibrillator 23 (0.7%). The survey provides interesting information and can be an important starting point for trying to optimize clinical practice and collaboration between nephrologists and cardiologists in front of a major problem like that of arrhythmic disease in patients on renal replacement therapy