m. del gallo

Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese.

Microbiological and physicochemical characteristics were investigated on raw milk cheeses produced in spring and autumn sampled at different ripening times (20, 60, 120, 210, and 300 days). Statistical analysis was done using SPSS software version 21.

Spring Marzolino cheeses showed better quality than those produced in autumn, with higher contents of protein, moisture, and Water-Soluble Nitrogen/Total Nitrogen (WSN/TN); and lower content of fat and salt. Besides, Marzolino samples exhibited an extensive αS1-casein proteolysis, slight hydrolysis of β-casein, low levels of γ-casein, and the occurrence of heterogeneous mixtures of proteolytic products as well as more complex microbial populations. At 20 days of ripening, all spring-cheese microbial groups presented in a remarkably high number than that presented in autumn, whereas enterococci populations were significantly higher in autumn cheeses than in spring ones (7 and 6 log Colony Forming Unit/g for autumn and spring, respectively). Ripening demonstrated a positive effect, in both productions, by increasing the concentration of the physicochemical parameters and a decrease of microbial populations of 1-3 log units.

Marzolino cheeses, manufactured in springtime, had better quality profile than those manufactured in autumn which this finding could be utilized to set up marketing strategies.