High-Speed Cold Centrifugation of Milk Modifies the Microbiota, the Ripening Process and the Sensory Characteristics of Raw-Milk Hard Cheeses
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The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers. It was previously demonstrated that the microbial population of raw milk is modified by a high-speed centrifugation (also called bactofugation) conducted at 39 °C. The aim of the present study was to evaluate the effects of this process, performed once or twice, on the microbial, compositional, biochemical, and sensory characteristics of the derived hard cheeses. Experimental and control cheesemaking were conducted in parallel at a cheese factory during a 13-month period. Cheeses were analysed after 9, 15 and 20 months of ripening for microbial count, composition, proteolysis extent, volatile compounds, and sensory profile. Results evidenced that experimental cheeses were characterized by lower numbers of viable lactobacilli respect to control. Experimental cheeses also showed differences in the progress of primary and secondary proteolysis which, in turn, caused different patterns of free amino acids at all ripening times. Experimental cheeses had significantly lower content of esters and were differentiated from control for some traits by assessors. In conclusion, use of high-speed centrifugation of milk shall be discouraged if characteristic traits of raw-milk cheeses, particularly PDO cheeses, want to be retained.
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Centrifugal skimming can impact the milk microbiota by selecting different LAB species, favoring some over others, and resulting in a decrease in viable lactobacilli in ripened cheeses.
“Centrifugal skimming also can impact the milk microbiota by selecting different LAB species, favoring some over others, and resulting in a decrease in viable lactobacilli in ripened cheeses [108].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [108]
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References 37 · Cited by 10
Research works printed but not linked: 1
- Ardö, Y. (2021). Enzymes in Cheese Ripening. In A. L. Kelly, & L. B. Larsen (Eds.), Agents of Change: Enzymes in Milk and Dairy Products (pp. 363-395). Springer Nature Switzerland. https://doi.org/10.1007/978-3-030-55482-8. · DOI
- Authors
- D'Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M., Gobbi, S., Candotti, P., Nazzicari, N., Limbo, S., Gatti, M., & Pellegrino, L.
- Affiliations
- University of Parma (IT)
- University of Milan (IT)
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "Bruno Ubertini" (IT)
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (IT)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2023-10
- Volume
- 172
- Pages
- 113102
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W4380373233
- Cited by
- 10
- References
- 37
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 4 · 2023: 1
- FWCI
- 1.45
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Research International (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- high-speed centrifugation, raw milk, raw milk cheese, hard cheese, cheese ripening, microbiota, lactobacilli, proteolysis, free amino acids, volatile compounds, esters, sensory profile, PDO cheese, cheese production
- MeSH terms
- Amino Acids, Animals, Centrifugation, Cheese, Milk, Microbiota
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