Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region

Abstract

The <em>Burrata</em> cheese is a traditional product from Southern Italy, consisting of an envelope of <em>pasta filata</em> (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical (a_w, pH), chemical (moisture, NaCl content) and microbiological [total viable count (TVC), <em>L. monocytogenes</em>, <em>Salmonella</em> spp., <em>Y. enterocolitica</em>, <em>B. cereus</em>, <em>E. coli</em>, <em>Enterobacteriaceae</em>, coagulase-positive staphylococci] characteristics of <em>Burrata</em> cheeses manufactured in an artisanal and an industrial plant were evaluated. The artisanal <em>Burrata</em> showed lower a_w values in the filling and the final product. The same was recorded in the filling for the moisture, probably due to differences between the types of cream used in the artisanal and the industrial cheesemaking. The pH value of the filling differed between the two groups but no difference was recorded in the final product. Microbiological differences were also recorded, with higher values for TVC and <em>E. coli</em> in artisanal <em>Burrata</em> than in industrial one. All samples were negative for the other microbial determinations carried out, with the exception of coagulase-positive staphylococci and <em>Y. enterocolitica</em> that were detected in artisanal <em>Burrata</em>. Differences in the cheesemaking process were probably responsible for the strong variability of the physical and chemical data between the two cheeses; furthermore differences in the hygienic features were also recorded. Even though artisanal products showed lower a_w and pH values, and higher NaCl concentration, the higher <em>E. coli</em> loads highlighted the need for a more accurate compliance with hygienic procedures along the artisanal cheesemaking process.