Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses [PDF]
Foods, 2022 Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties.
Giovanni Bittante +5 more
doaj +2 more sources
Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian Rolled Pasta Filata Cheese from Raw Cow’s Milk [PDF]
MicroorganismsRolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and ...
Suzana Vidaković Knežević +6 more
doaj +2 more sources
Impact of Balkan and Banat Donkey Milk on the Technological Process, Microbiological Quality, Composition, and Consumer Acceptability of Rolled Cheese [PDF]
FoodsDonkey milk is well known for its beneficial properties for human health, making it a valuable ingredient in the production of value-added cheese. Rolled cheese, a type of pasta filata cheese, is traditionally produced in the northern part of Serbia.
Suzana Vidaković Knežević +5 more
doaj +2 more sources
Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment [PDF]
Mljekarstvo, 2023 The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other ...
Ana Satric +4 more
doaj +2 more sources
CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Italian Journal of Food Safety, 2008 Panedda is a traditional Sardinian food product. It is fresh pasta filata cheese made from cow’s milk, either raw or heat treated. The aim of this work was to acquire data on traditional cheesemaking process and microbiological profile of Panedda ...
A. Fadda +6 more
doaj +4 more sources
Late blowing defect in Grottone cheese: detection of clostridia and control strategies [PDF]
Italian Journal of Food Safety, 2022 “Grottone” is a pasta filata hard cheese produced in Campania region from cow’s milk and characterized by holes formation due to CO2 development by Propionic Acid Bacteria.
Maria Francesca Peruzy +4 more
doaj +2 more sources
Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese [PDF]
Journal of Dairy Science, 2005 Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone ...
John A Lucey
exaly +3 more sources
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese [PDF]
Foods, 2023 Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry.
Giuseppe Natrella +2 more
doaj +2 more sources
Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese) [PDF]
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010 This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned ...
DUMITREAN, Lavinia, TUDOREANU, Liliana
core +4 more sources
Mozzarella Cheese Stretching: A Minireview [PDF]
Food Technology and Biotechnology, 2021 Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on ...
Mônica Correia Gonçalves +1 more
doaj +2 more sources