Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate [PDF]
, 2016 © The Author(s), 2016. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Scientific Reports 6 (2016): 21871, doi:10.1038/srep21871.Traditional cheeses harbour complex ...
De Filippis, Francesca +4 more
core +3 more sources
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese [PDF]
, 2018 The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with
DI FRANCIA, Antonio +5 more
core +1 more source
Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage [PDF]
Journal of Dairy Science, 2015 Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage.
Lucía, Fuentes +3 more
openaire +2 more sources
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]
, 2019 A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout +4 more
core +2 more sources
Justification of express technology in the «Pasta Filata» group cheese production
Veterinary science, technologies of animal husbandry and nature management, 2020 The most common one of the «Pasta Filata» group is «Mozzarella», a soft Italian cheese that is now made from cow's milk and widely used in many dishes, especially as a pizza topping, which is the most popular food for young people. The paper substantiates the express technology for the production of soft cheese like «Mozzarella».
V. G. Prudnikov +4 more
openaire +1 more source
Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin. [PDF]
, 2014 This report describes the genome sequences of four Streptococcus thermophilus strains, namely, TH982, TH985, TH1477, and 1F8CT, isolated from different dairy environments from the Campania and the Veneto regions in Italy.
Bovo, Barbara +5 more
core +1 more source
Methicillin‐Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México
International Journal of Microbiology, Volume 2018, Issue 1, 2018., 2018 Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin‐resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S.
Roberto Adame-Gómez +6 more
wiley +1 more source
Italian Journal of Animal Science, 2012 Water buffalo mozzarella cheese (WBMC) is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of ...
Roberto Rosmini +7 more
doaj +1 more source
Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments [PDF]
, 2021 The addition of frozen curd (FC) during the production process of \u201cMozzarella di Bufala Campana\u201d, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the ...
Aiello, Alessandra +7 more
core +2 more sources
A Comprehensive Review of VOCs as a Key Indicator in Food Authentication
eFood, Volume 6, Issue 3, June 2025.This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang +11 more
wiley +1 more source