Seismic Design of Grana Cheese Cold-Formed Steel Racks

Since few years ago only one typology of racks was used to store Grana cheese wheels for aging, which was designed focusing on the sole static behavior. Battened steel columns made by vertical tubes welded to horizontal angles were connected by means of wood boards supporting the wheels. In 2012, a strong earthquake occurred in Emilia Romagna (Italy) and a great number of these structures collapsed owing to the absence of checks for resistance against earthquakes. This catastrophic event plus the need to maximize the structural efficiency led to the development of a new typology of rack systems based on the use of cold-formed steel members. Owing to an extremely limited state-of-the-art on these modern cheese rack, design is carried out in agreement with the standard provisions calibrated and proposed for adjustable pallet racks, despite the non-negligible differences between these structural systems. The paper is focused on the comparison between the available seismic design approaches for cheese rack in order to highlight their main advantages and limits. In particular, among the four design approaches admitted in the European standards, the modal response spectrum analysis (MRSA) and the nonlinear time-history (NLTH) have been considered and the associated results compared in terms of maximum safety index of the members, global displacements and interstorey drifts. Research outcomes stress the differences associated with the considered approaches in terms of expected performance underlining the importance of an accurate definition of the behavior (q-) factor.

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.

The impact of sodium chloride reduction on Grana-type cheese production and quality

With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0–3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.

Detection and identification ofLactobacillus helveticusbacteriophages by PCR

A PCR protocol for detection ofLactobacillus helveticusbacteriophages was optimized. PCR was designed taking into account the sequence of thelysgene of temperate bacteriophage Φ-0303 and optimized to obtain a fragment of 222 bp using differentLb. helveticusphages from our collection. PCR was applied to total phage DNA extracted from 53 natural whey starters used for the production of Grana cheese and all gave the expected fragment. The presence of actively growing phages in the cultures was verified by traditional tests. Several PCR products of thelysgene were sequenced and aligned. The resulting sequences showed variable heterogeneity between the phages.