Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis [PDF]
Foods, 2019 The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s ...
Tiina Kriščiunaite +2 more
exaly +5 more sources
Dynamics of Clostridium genus and hard-cheese spoiling Clostridium species in anaerobic digesters treating agricultural biomass [PDF]
AMB Express, 2020 Biogas plants are a widespread renewable energy technology. However, the use of digestate for agronomic purposes has often been a matter of concern.
Alessandra Fontana +6 more
doaj +3 more sources
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. [PDF]
Foods, 2023 The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions.
Natrella G +3 more
europepmc +2 more sources
Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods. [PDF]
Molecules, 2023 For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6–8 h) and wet digestion (4–5 h).
Deshwal GK +3 more
europepmc +2 more sources
Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties. [PDF]
Foods, 2023 Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin ...
Albisu M +5 more
europepmc +2 more sources
Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach. [PDF]
J Transl Med, 2022 The oral ecosystem conditions dental health, and is known to be positively modified by oral hygiene which cannot always be performed between meals, especially outside home.
Lorenzini EC +8 more
europepmc +2 more sources
A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese. [PDF]
Foods, 2021 The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties
Bellassi P +5 more
europepmc +2 more sources
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures. [PDF]
ISME J, 2022 Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly controlled ...
Somerville V +7 more
europepmc +2 more sources
Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk [PDF]
Veterinary Sciences, 2022 This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. Furthermore,
Ioannis Sakaridis +3 more
doaj +2 more sources
Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months. [PDF]
Foods, 2020 Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics.
D'Incecco P +5 more
europepmc +2 more sources