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Download cheese, salame, microbes - American Cheese Society
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CHEESE | SALAME | MICROBES PARALLELS AND DISCOVERIES Mateo Kehler | Paul Bertolli | Benjamin Wolfe Traditional salame and cheese share the same core goal: preservation of raw ingredients through fermentation and aging OVERVIEW Parallels in the Production of Artisan Salame and Artisan Cheese Roles of Microbial Communities Tasting Microbial Terroir and the Future An Overview of Cheese and Salame Production Cheese Milk Salame Mixing Cutting/grinding Pork meat/fat Starter cultures Rennet Mixing/Filling Fermentation Starter cultures Seasonings Curing salts Fermentation Molding Surface ripening microbes Aging/Curing Aging/Curing Surface ripening microbes SOURCES OF DIVERSITY IN THE PRODUCTION OF SALAME AND CHEESE Salame Breed of pig Muscle cuts Ratio of lean to fat Particle size of lean and fat Salt % Sugar % (nutrient for LABs) Seasoning Type and size of casing Fermentation microbes Surface microbes Aging period Cheese Breed of cow (or other animal) Fat to protein (milk comp.) Size of fat globules? Salt % Moisture/residual lactose Seasoning Type and size of mold Fermentation microbes Surface microbes Aging period Raw Ingredients Salame Breed of pig Lean and fat Cheese Breed of cow Milk composition Physics Salami Type and size of casing Cheese Size/shape of mold MICROBES Microbiology of Cheese and Salame Bacteria, molds, and yeasts are main types of microbes found in/on cheese and salame “tubes” are hyphae of molds larger circles are yeast smaller circles are bacteria 400X magnification Microbiology of Cheese and Salame Fungi Bacteria Yeast and molds Salame Cheese Surface Internal Lactic acid bacteria Staphylococcus Microbial Diversity of Cheese and Salame Microbial diversity of salame is much lower Salame Cheese Surface: Molds: Penicillium Yeasts: Debaryomyces, Candida Bacteria: Staphylococcus Surface: Molds: Penicillium and many more Yeasts: Debaryomyces, Candida and many more Bacteria: Staphylococcus and many more Internal: Lactic acid bacteria Staphylococcus Internal: Lactic acid bacteria Staphylococcus Roles of Microbial Communities Acidification/deacidification Protection from pathogens Flavor production Aesthetics Fermentation and flavor generation by internal cultures Primary role of fermentation: produce lactic acid for preservation Major difference between cheese and salame is sugar source Many of the microbial species used in fermentation are the same, but different strains Natural fermentation relies on naturally present lactic acid bacteria Use of starter cultures enables consistency Sources of microbial communities Cheese Milk Salame Mixing Cutting/grinding Pork meat/fat Starter cultures Rennet Mixing/Filling Fermentation Starter cultures Seasonings Curing salts Fermentation Molding Surface ripening microbes Aging/Curing Aging/Curing Surface ripening microbes Microbial species/strains matter Different species of yeast on aged meat product produce very different amounts of volatiles Purriños et a., 2013, Meat Science Debaryomyces hansenii Candida deformans Candida zeylanoides Fungi Bacteria Different products have unique microbial identities Fra’ Mani Creminelli Boccalone Olli Berkeley Salt Lake City Oakland Virginia Olympic Provisions Portland Manipulating microbial communities migration to environment Starter cultures ‘Wild’ cultures + ability to tolerate environment Salt Moisture pH + access to resources for growth + interactions between species Sugars Free amino acids Iron Cooperation Antagonism = microbial community TASTING! Harnessing ‘microbial terroir’ Harnessing endemic cultures: Geotrichum as case study
