Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese [PDF]
Current Research in Food Science, 2022 L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S.
Hatice Sıçramaz
exaly +4 more sources
The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese [PDF]
Animals, 2021 Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution.
Jakub Biegalski +2 more
exaly +4 more sources
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese [PDF]
PharmaceuticsProbiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract.
Vita D'Amico +2 more
exaly +4 more sources
Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses [PDF]
Frontiers in Microbiology, 2020 In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the ...
Alžbeta Medved’ová +4 more
doaj +5 more sources
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese [PDF]
Journal of Applied Microbiology, 2016 Aims Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added with natural whey starter.
Nicoletta P Mangia, Francesco Fancello
exaly +7 more sources
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms [PDF]
Foods, 2023 The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research,
Jakub Biegalski, Dorota Cais-Sokolińska
doaj +2 more sources
Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process [PDF]
Frontiers in Microbiology, 2022 Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with ...
Filippo Barsi +12 more
doaj +2 more sources
Promoting the direct sale of pasta filata cheese
Journal of Dairy Science, 2022 : Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process.
Ada Braghieri +4 more
doaj +4 more sources
Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese [PDF]
Foods, 2022 The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced
Jakub Biegalski +2 more
doaj +2 more sources
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region [PDF]
Italian Journal of Food Safety, 2016 The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production).
Stefano Rea +6 more
doaj +7 more sources