Advances in thermal-mechanical treatment and shear-induced multiscale alterations of pasta-filata cheese [PDF]
Food Science of Animal ProductsThe characteristic cooking-stretching process for pasta-filata cheese production applies shear forces accompanied by thermal treatment to form a fibrous cheese structure.
Ran Feng +5 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 +1 more
doaj +2 more sources
Technological challenges in the production of a probiotic pasta filata soft cheese
LWT - Food Science and Technology, 2017 Abstract The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 10 7 CFU/g.
Facundo Cuffia, Patricia Burns
exaly +3 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]
FoodsThis 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 +4 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 NutrIn 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
Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing. [PDF]
Food Sci NutrOur results indicate that streptococci were predominant, particularly in the crust, and that Lacticaseibacillus paracasei/casei and Limosilactobacillus fermentum were the most common lactobacilli, with notable differences between SMC and LSMC samples. Furthermore, the presence of Streptococcus gallolyticus ssp. macedonicus and Str.
Ayanoğlu E, Tavşanlı H, Cibik R.
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 +3 more
europepmc +2 more sources
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 +2 more
doaj +1 more source
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]
J Texture StudThis 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
Foodborne Pathogen Assessment in Raw Milk Cheeses. [PDF]
Int J Food Sci, 2020 General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin. Results showed only 3
Costanzo N +4 more
europepmc +2 more sources