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Relevant bibliographies by topics / Pasta filata cheese

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Academic literature on the topic 'Pasta filata cheese'

Author: Grafiati

Published: 9 March 2023

Last updated: 10 March 2023

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Journal articles on the topic "Pasta filata cheese"

1

Biegalski, Jakub, Dorota Cais-Sokolińska, and Jolanta Wawrzyniak. "Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese." Foods 11, no. 3 (January 22, 2022): 296. http://dx.doi.org/10.3390/foods11030296.

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The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).

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2

Kindstedt, Paul S. "Moisture Variations in Brine-Salted Pasta Filata Cheese." Journal of AOAC INTERNATIONAL 84, no. 2 (March 1, 2001): 605–12. http://dx.doi.org/10.1093/jaoac/84.2.605.

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Abstract A study was made of the moisture distribution in brine-salted pasta filata cheese. Brine-salted cheeses usually develop reasonably smooth and predictable gradients of decreasing moisture from center to surface, resulting from outward diffusion of moisture in response to inward diffusion of salt. However, patterns of moisture variation within brine-salted pasta filata cheeses, notably pizza cheese, are more variable and less predictable because of the peculiar conditions that occur when warm cheese is immersed in cold brine. In this study, cold brining resulted in less moisture loss from the cheese surface to the brine. Also it created substantial temperature gradients within the cheese, which persisted after brining and influenced the movement of moisture within the cheese independently of that caused by the inward diffusion of salt. Depending on brining conditions and age, pizza cheese may contain decreasing, increasing, or irregular gradients of moisture from center to surface, which may vary considerably at different locations within a single block. This complicates efforts to obtain representative samples for moisture and composition testing. Dicing the entire block into small (e.g., 1.5 cm) cubes and collecting a composite sample after thorough mixing may serve as a practical sampling approach for manufacturers and users of pizza cheese that have ready access to dicing equipment.

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3

Satric, Ana. "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment." Mljekarstvo 73, no. 1 (December 20, 2022): 38–49. http://dx.doi.org/10.15567/mljekarstvo.2023.0105.

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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 similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52% to 58.71%; fat from 20.00% to 29.50%; fat in dry matter from 36.08% to 55.96%; NaCl from 0.93% to 3.69%; total protein from 23.25% to 30.79%. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

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Prudnikov, V. G., H. L. Lysenko, I. M. Heida, A. L. Leppa, and I. M. Bodnarchuk. "Justification of express technology in the «Pasta Filata» group cheese production." Veterinary science, technologies of animal husbandry and nature management, no. 6 (2020): 70–74. http://dx.doi.org/10.31890/vttp.2020.06.12.

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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». The first batch of Mozzarella-type soft cheese was made using traditionally accepted technology. Another batch of cheese samples was made using express technology. In contrast to traditional technology, an aqueous solution of citric acid was added to the normalized mixture before making the main components, thereby instantly increasing the active acidity, which reduced the duration of the cheddarization process of the cheese mass. Other technological operations were similar to traditional technology. The research results show that during the production of experimental batches of cheese at the stage of cheese curd formation, the milk coagulation process in the samples obtained by traditional technology took an average of 42,3 min ± 1,45 min, whereas in the samples of experimental batch № 2, this process was much faster, only 15,7 min ± 2,40 min by adding an aqueous citric acid solution. The research results have established that the production of the soft cheese type «Mozzarella» by express technology leads to the reduction of the technological process, namely to decrease (by 9 times) the duration of cheddarization of the cheese mass which produces the necessary consistency (pH 5,3-5,2) for the further melting and stretching the cheese dough. The output of the finished product under the various technologies of production of soft «Mozzarella» cheese was almost at the same level. Thus, the weight of cheese of experimental batch № 1 on average was 829 g ± 12,66, respectively, the mass of cheese of batch № 2 - 847 g ± 14,36. The tasting assessment on a point scale showed that all tested cheese lots, regardless of the production technology had rather high points (41.8-42.0) and had perfect organoleptic characteristics that are typical for the type of cheese understudy and meets the standard requirements. In general, the analysis of these studies showed that the production of soft cheese, such as «Mozzarella» by the express technology, namely the use of citric acid leads to a minimal time of the cheddarization process. Reduces the clotting time of milk and the formation of the cheese mass of the necessary consistency for further melting and extraction, which in turn causes the technological process of production of the finished product to be reduced altogether.

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Giuffrida, D., M. Ziino, A. Verzera, C. Condurso, and V. Romeo. "Biogenic amines in a typical “pasta filata” Italian cheese." Acta Alimentaria 35, no. 4 (December 2006): 435–43. http://dx.doi.org/10.1556/aalim.35.2006.4.7.

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Bittante, Giovanni, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, and Franco Tagliapietra. "Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses." Foods 11, no. 24 (December 14, 2022): 4041. http://dx.doi.org/10.3390/foods11244041.

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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. As the first step in a large project, our aim was to characterize and quantify the major sources of variation in cheese characteristics by sampling 1050 different cheeses manufactured by over 100 producers and grouped into 37 categories (16 with protected designation of origin, 4 traditional cheese categories, 3 pasta filata cheese categories, 5 flavored cheese categories, 2 goat milk categories, and 7 other categories ranging from very fresh to very hard cheeses). We obtained 17 traits from each cheese (shape, height, diameter, weight, moisture, fat, protein, water soluble nitrogen, ash, pH, 5 color traits, firmness, and adhesiveness). The main groups of cheese categories were characterized and are discussed in terms of the effects of the prevalent area of origin/feeding system, species of lactating females, main cheese-making technologies, and additives used. The results will allow us to proceed with the further steps, which will address the interrelationships among the different traits characterizing cheeses, detailed analyses of the nutrients affecting human health and sensorial fingerprinting.

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Biegalski, Jakub, Dorota Cais-Sokolińska, Jolanta Tomaszewska-Gras, and Hanna M. Baranowska. "The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese." Animals 11, no. 9 (September 19, 2021): 2740. http://dx.doi.org/10.3390/ani11092740.

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Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.

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Ruvalcaba-Gómez, José Martín, Héctor Ruiz-Espinosa, María Dolores Méndez-Robles, Ramón Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuamí Villagrán, and Raúl Jacobo Delgado-Macuil. "Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese." Fermentation 8, no. 5 (May 18, 2022): 234. http://dx.doi.org/10.3390/fermentation8050234.

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Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk.

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LONDOÑO O., Myriam, José U. SEPÚLVEDA V., and Victor HIGUERA M. "IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO." Vitae 18, no. 3 (November 23, 2011): 261–69. http://dx.doi.org/10.17533/udea.vitae.10649.

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The cheese known as Momposino is a Colombian variety of pasta filata cheese. For this investigation, several cheese-production technologies were identified as follows: techniques 1 and 2, for cheeses elaborated from raw milk (such as autochthonous cheeses): technique 3, for cheeses made with pasteurized milk and with a culture; and technique 4, for cheeses made with raw milk. Volatile compounds and free amino acids were examined through chromatography and sensory evaluation tests performed by the members of laboratory. Cheeses made with techniques 1 and 2 presented more volatile compounds (with 60 and 73 respectively) than the cheeses made with technique 3 (for which 52 volatile compounds were found), and the ones made with technique 4 (which presented 40 volatile compounds). The fat content for cheeses from Technique 1 was 29.8%, 30% for cheeses from Technique 2, 27% for cheeses from Technique 3, and 25% for the ones made with Technique 4. These results lead to conclude that the higher the fat content is, the higher the volatile compound production will be. The volatile profiles that were found include acids, alcohols, hydrocarbons and esters. Through the Thin Layer Chrograthography test, it was found that cheese proteins spread to the following amino acids: arginine, valine, tryptophan, histidine, threonine, lysine, tyrosine, alanine, and cysteine. In the cheeses from all treatments, the most outstanding flavor was the acid flavor, and in the most outstanding texture was the elastic texture. No significant differences were found in the sensory evaluation, for the free amino acids (p>0.05), but free fatty acids and fat did show significant differences (p

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10

Niro, Serena, Alessandra Fratianni, Rossella Mignogna, Patrizio Tremonte, Elena Sorrentino, and Gianfranco Panfili. "An innovative pre-ripening drying method to improve the quality of pasta filata cheeses." Journal of Dairy Research 79, no. 4 (July 31, 2012): 397–404. http://dx.doi.org/10.1017/s0022029912000313.

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In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in order to evaluate the impact of the innovative pre-ripening technique used on the cheese characteristics. The used plant led to commercial time saving and to the standardisation of the process, making it unaffected by the effects of temperature and humidity variations, common in small industries. The final products showed good chemical-physical and sensorial qualities and resulted in a higher microbiological safety, preserving their traditional characteristics.

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Dissertations / Theses on the topic "Pasta filata cheese"

1

Bähler, Balz [Verfasser]. "Plasticization and texturization of pasta filata cheese – multiscale process analysis, thermo-rheological characterization, and new approach for continuous extrusion / Balz Bähler." München : Verlag Dr. Hut, 2018. http://d-nb.info/116125093X/34.

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Білик, Ірина Валентинівна, and Bilyk I. V. "Дослідження процесу термопластифікації сирного пласта із застосуванням його у цеху виробництва сирів типу “Pasta filata”." Master's thesis, 2019. http://elartu.tntu.edu.ua/handle/lib/29968.

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Дипломна робота пеpедбaчaє пpoектувaння вигoтoвлення cиpiв типу Pasta Filata пoтужнicтю 10 тoнн гoтoвoгo пpoдукту зa змiну. Робота cклaдaєтьcя з poзpaхункoвo-пoяcнювaльнoї зaпиcки тa гpaфiчнoї чacтини. В poзpaхункoвo-пoяcнювaльнiй чacтинi вибpaнi технoлoгiчнi cхеми тa пpoведенo oпиc технoлoгiї, poзpaхунки cиpoвини тa гoтoвoї пpoдукцiї, пiдбip тa poзpaхунoк технoлoгiчнoгo oблaднaння, poзpaхунoк виpoбничих плoщ для виpoбництвa cиpу. Пiдбip технoлoгiчнoгo oблaднaння викoнaний у вiдпoвiднocтi з кiлькicтю пеpеpoблювaльнoї cиpoвини з уpaхувaнням вимoг iнcтpукцiї пo визнaченню виpoбничих пoтужнocтей пiдпpиємcтв мoлoчнoї пpoмиcлoвocтi. Дипломна робота присвячена обґрунтуванню ефективності та доцільності використання в технології виробництва твердих сичужних сирів з низькою температурою другого нагрівання нативного білка. Результати досліджень органолептичних, фізико-хімічних та біохімічних показників дослідних сирів свідчать про позитивний вплив збагачення білком. Ключові слова: виробницво, сичужний сир, сиропридатність, нативний білок, відновлене молоко, чеддеризація.
Study of cheese formation thermoplastification process used in “Pasta filata”-type cheese producing workshop Keywords: production, rennet cheese, cheese suitability, native protein, recovered milk, cheddarization.
Анотація…… Вступ …… 1. Техніко-економічне обґрунтування проекту……. 2. Технологічна частина проекту… 2.1. Технологічні розрахунки виробництва запроектованого асортименту…. 2.1.1. Таблиця вихідних даних для розрахунку продуктів… 2.1.2. Схема напрямків технологічної переробки сировини… 2.1.3. Сировинно-продуктовий розрахунок … 2.1.4.Зведена таблиця розрахунку продуктів.… 2.2.Вибір та обґрунтування технологічних процесів і режимів виробництва молочних продуктів… 2.2.1. Вимоги до сировини, використовуваної для виробництва молочних продуктів…….. 2.2.2. Опис загальних операцій виробництва молочних продуктів…… 2.2.3.Опис технології виробництва молочних продуктів запроектованого асортименту…… 2.2.4.Організація технохімічного і мікробіологічного контролю виробництва молочних продуктів запроектованого асортименту … 2.3. Забезпечення технологічного процесу виробництва запроектованого асортименту… 2.3.1. Підбір технологічного обладнання … 2.3.2. Організація санітарно-гігієнічного оброблення технологічного обладнання… 2.3.3.Розрахунок виробничих площ та приміщень… 3. Науково-дослідна частина проекту…… 3.1. Аналітичний огляд літературних джерел… 3.1.1. Особливості технології виготовлення сирів типу Pаstа Fіlаtа... 3.1.2. Головні можливості та функції нативного білка у технології виготовлення сиру сичужного…… 3.2.Мета, об’єкт, предмет та методи дослідження……. 3.3. Результати дослідження… 4. Охорона праці та безпека в надзвичайних ситуаціях …. 4.1. Охорона праці…… 4.2.Безпека в надзвичайних ситуаціях… 5. Екологія… Висновки… Список використаних літературних джеред

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Book chapters on the topic "Pasta filata cheese"

1

Faccia, M., D. Gammariello, A. Conte, and M. A. Del Nobile. "17. Pasta filata cheese: advances in processing and preservation." In Human Health Handbooks, 251–60. The Netherlands: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_17.

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2

Kindstedt, P. S., A. J. Hillier, and J. J. Mayes. "Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese." In Technology of Cheesemaking, 330–59. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323740.ch9.

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Licitra, Giuseppe, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, and Paul Jelen. "Pasta-Filata Cheeses." In Global Cheesemaking Technology, 368–91. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119046165.ch8.

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4

De Angelis, M., and M. Gobbetti. "Cheese | Pasta-Filata Cheeses: Traditional Pasta-Filata Cheese." In Encyclopedia of Dairy Sciences, 745–52. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00512-4.

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De Angelis, Maria, and Marco Gobbetti. "Pasta Filata Cheeses: Traditional Pasta Filata Cheese ☆." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00679-x.

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Minervini, Fabio, Giuseppe Costantino, and Maria De Angelis. "Pasta Filata Cheeses: Traditional Pasta Filata Cheese." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00273-7.

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Kindstedt, P. S. "CHEESE | Pasta-Filata Cheeses." In Encyclopedia of Dairy Sciences, 386–91. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00079-1.

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McMahon, Donald J., and Craig J. Oberg. "Pasta-Filata Cheeses." In Cheese, 1041–68. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-417012-4.00040-5.

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Kindstedt, P., M. Carić, and S. Milanović. "Pasta-filata cheeses." In Major Cheese Groups, 251–77. Elsevier, 2004. http://dx.doi.org/10.1016/s1874-558x(04)80047-2.

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McMahon, D. J., and C. J. Oberg. "Cheese | Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese)." In Encyclopedia of Dairy Sciences, 737–44. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00088-1.

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