Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

  • Federica Biolcati | federica.biolcati@unito.it Department of Veterinary Science, University of Turin, Italy.
  • Maria Teresa Bottero Department of Veterinary Science, University of Turin, Italy.
  • Alessandra Dalmasso Department of Veterinary Science, University of Turin, Italy.

Abstract

Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.

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Published
2019-12-05
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Short Communications
Supporting Agencies
this work was supported by a grant of University of Turin [ex 60%]
Keywords:
Robiola di Roccaverano, Lactic acid bacteria, Mould, Yeast, Safety
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How to Cite
Biolcati, F., Bottero, M., & Dalmasso, A. (2019). Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods. Italian Journal of Food Safety, 8(4). https://doi.org/10.4081/ijfs.2019.8574