Results 21 to 30 of about 1,111 (191)

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.
Deiana P, Fancello F, Mangia N
core   +5 more sources

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

Italian Journal of Food Safety, 2013
In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in
E.P.L De Santis, S. Virdis, E.S Daga, G. Campus, V. Spano, F. Cossu, A. Paba, A. Assaretti, R. Comunian, C. Scarano   +9 more
doaj   +3 more sources

STUDIES ON ACCELERATION OF PENTELEU PASTA FILATA CHEESE RIPENING BY EXOGENES ENZYMES

Agricultura, 2011
Cheese is the most valuable dairy product, enjoyed more or less by all the people in the world. Pasta Filata type cheeses make up the world’s second largest manufacturated cheese segment after Cheddar type cheeses.
Nicoleta Simona Zaharia, Gabriela Rotaru   +1 more
doaj   +2 more sources

Challenges in Using the Official Italian Method to Detect Bovine Whey Proteins in Protected Designation of Origin Buffalo Mozzarella: A Proteomic Approach to Face Observed Limits [PDF]

Foods
This study critically examines the limitations of the official Italian methodology used for detecting bovine adulteration milk in Protected Designation of Origin (PDO) Mozzarella di Bufala Campana (MdBC).
Federica Della Cerra, Mariapia Esposito, Simonetta Caira, Andrea Scaloni, Francesco Addeo   +4 more
doaj   +2 more sources

Molecular Typing of Potentially Pathogenic Escherichia coli Isolated from Fresh Pasta Filata Venezuelan Cheeses [PDF]

Journal of Food Quality and Hazards Control
Background. Fresh pasta filata cheese is considered as one of the most important foods in the Venezuelan diet. It is typically produced by small-scale producers using raw milk. The objective of this research was to molecularly characterize the pathogenic
Y.Y. Varela-Rangel, L. Guillén, C. Cuadra-Sánchez, M. Araque   +3 more
doaj   +2 more sources

Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components. [PDF]

Food Sci Nutr
In this study, milk fat globule membrane content was used as a fat substitute in aged light cheeses. It was determined that buttermilk can be used in reduced‐fat cheeses with its sensory and technological effects. The study shows the value of a sustainable additive for the nutrition of future generations.
Ozcan T, Avci HR, Keser G, Cavus F.
europepmc   +2 more sources

Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk. [PDF]

Int J Food Sci, 2022
Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for ...
Márquez-González M, Osorio LF, Velásquez-Moreno CG, García-Lira AG.   +3 more
europepmc   +2 more sources

Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety

Journal of Dairy Science, 2022
: With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to further increase to $65.01 billion by 2028. Among
Vincenzina Fusco, Daniele Chieffi, Maria De Angelis   +2 more
doaj   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]

J Texture Stud
This study presents a texture analysis method to measure cheese stretchiness, evaluating test parameters to optimize reproducibility. The method was used to profile the stretch properties of dairy and vegan Mozzarella‐style cheeses, providing insights to guide product development.
Andrigo P, Spilimbergo S, Dewi BPC.
europepmc   +2 more sources

Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese

Journal of Food Processing and Preservation, Volume 46, Issue 10, October 2022., 2022
Abstract Burrata cheese demand is sharply increasing on international market, but its shelf life is very short being limited to a few days due to its high perishability. A possible way to improve preservation is to promptly lower the temperature during the manufacturing process.
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia   +2 more
wiley   +1 more source