Results 141 to 150 of about 1,111 (191)
Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques. [PDF]
HeliyonFalih MA +6 more
europepmc +1 more source
Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese. [PDF]
J Food Sci TechnolKilic T, Koyuncu G.
europepmc +1 more source
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Pasta Filata Cheeses: Traditional Pasta Filata Cheese
2022Nessun abstract per questo prodotto.
Minervini, Fabio +2 more
openaire +2 more sources
2017
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
openaire +4 more sources
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
openaire +4 more sources
Biogenic amines in a typical “pasta filata” Italian cheese
Acta Alimentaria, 2006The biogenic amine content of “Provola dei Nebrodi”, a typical “pasta filata” Sicilian cheese, was studied at different ripening stages. Reversed-phase high performance liquid chromatography (RP-HPLC) with fluorimetric detection was employed for the identification and quantification of eight different amines: ethanolamine, histamine, serotonine ...
GIUFFRIDA, Daniele +4 more
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Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions
Food Research International, 2020We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses.
Puleo S. +7 more
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WATER ACTIVITY OF SMOKED PASTA FILATA CHEESE DURING STORAGE
Electronic Journal of Polish Agricultural Universities, 2020Cheeses have been produced for many thousands of years. They were and still are one of the most important dairy products. One of the most popular type are Pasta Filata cheeses. In literature it is noted that in food production water activity is one of the most important, especially when designing production process.
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A systems analysis of pasta filata process during Mozzarella cheese making
Journal of Food Engineering, 2005Pasta filata process during Mozzarella cheese manufacturing was studied. System variables (SME, specific mechanical energy; TE, exit temperature) were defined and their relationships to operating conditions were investigated. The compositional, rheological and functional properties of cheeses manufactured under different conditions were analyzed and ...
Chenxu Yu, Sundaram Gunasekaran
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Journal of Texture Studies, 2015
AbstractProduction of pasta‐filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation of this process on small scale was conducted with cheese curd cubes of 10 × 10 × 10 mm. Stretching was initiated with a texture analyzer and a custom‐built geometry in a water bath at 60C.
Balz Bähler +3 more
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AbstractProduction of pasta‐filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation of this process on small scale was conducted with cheese curd cubes of 10 × 10 × 10 mm. Stretching was initiated with a texture analyzer and a custom‐built geometry in a water bath at 60C.
Balz Bähler +3 more
openaire +1 more source
Factors affecting food security in raw-milk pasta-filata cheese manufacture
2023Despite research findings on the absence of pathogens in raw-milk cheeses, there is still debate about food security of traditional cheese production systems. This study aimed to evaluate the effect of stretching temperatures on the growth of the four dairy pathogens bacteria during raw-milk pasta filata cheesemaking.
Licitra Giuseppe +7 more
openaire +1 more source