Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

Protocols for the manufacture of the 9 Italian Pecorino cheeses. T, Pecorino del Tarantino; L, Pecorino Leccese; F, Pecorino di Filiano; R, Pecorino del Reatino; S, Pecorino Sardo; U, Pecorino Umbro; P, Pecorino di Pienza; M, Pecorino Marchigiano; PI, Pecorino Piemontese.

Cell numbers (log₁₀ cfu/g) of presumptive mesophilic lactobacilli found in the 9 Italian Pecorino cheeses at the end of ripening. Data are the mean of 3 batches of each type of cheese, analyzed in duplicate, and standard deviations are reported.

Dendrogram obtained by combined random amplification of polymorphic DNA patterns for the isolates from Pecorino cheeses using primer P4 and P7 (A), and P4 and M13 (B). Isolates were numbered based on cheese variety: T, Pecorino del Tarantino; L, Pecorino Leccese; F, Pecorino di Filiano; U, Pecorino Umbro; P, Pecorino di Pienza; M, Pecorino Marchigiano (A); R, Pecorino del Reatino; S, Pecorino Sardo; PI, Pecorino Piemontese (B). Cluster analysis was based on the simple matching coefficient and unweighted pair grouped method with arithmetic average.

Urea-PAGE of the pH 4.6-insoluble fractions of the 9 Italian Pecorino cheeses at the end of ripening. Lanes: T, Pecorino del Tarantino; L, Pecorino Leccese; F, Pecorino di Filiano; R, Pecorino del Reatino; S, Pecorino Sardo; U, Pecorino Umbro; P, Pecorino di Pienza; M, Pecorino Marchigiano; PI, Pecorino Piemontese; St, ewes’ milk CN.

Reversed-phase fast-protein liquid chromatography of the pH 4.6-soluble fractions of 9 Italian Pecorino cheeses at the end of ripening. Chromatograms: T, Pecorino del Tarantino; L, Pecorino Leccese; F, Pecorino di Filiano; R, Pecorino del Reatino; S, Pecorino Sardo; U, Pecorino Umbro; P, Pecorino di Pienza; M, Pecorino Marchigiano; PI, Pecorino Piemontese. mAU = milli-arbitrary units.

Score plot (A) and loading plot (B) of the first and second principal components (PC) after PC analysis based on individual peaks obtained from reversed-phase fast-protein liquid chromatograms of the pH 4.6-soluble fractions of 9 Italian Pecorino cheeses at the end of ripening. T, Pecorino del Tarantino; L, Pecorino Leccese; F, Pecorino di Filiano; R, Pecorino del Reatino; S, Pecorino Sardo; U, Pecorino Umbro; P, Pecorino di Pienza; M, Pecorino Marchigiano; PI, Pecorino Piemontese.