Log in

Relevant bibliographies by topics / Pasta filata cheese / Journal articles

To see the other types of publications on this topic, follow the link: Pasta filata cheese.

Journal articles on the topic 'Pasta filata cheese'

Author: Grafiati

Published: 9 March 2023

Last updated: 10 March 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Pasta filata cheese.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text

Abstract:

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).

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Terrosu, G., M. N. Rosa, C. Scarano, F. Cossu, T. Tedde, G. Satta, and A. Fadda. "CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO." Italian Journal of Food Safety 1, no. 1 (September 21, 2008): 42. http://dx.doi.org/10.4081/ijfs.2008.1.42.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Pagliarini, Ella, and Nicoletta Beatrice. "Sensory and Theological properties of low-fat filled ‘pasta filata’ cheese." Journal of Dairy Research 61, no. 2 (May 1994): 299–304. http://dx.doi.org/10.1017/s0022029900028314.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Yu, Chenxu, and Sundaram Gunasekaran. "A systems analysis of pasta filata process during Mozzarella cheese making." Journal of Food Engineering 69, no. 4 (August 2005): 399–408. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.031.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Thomas Bintsis. "The microbiology of Kasseri cheese during the maturation." World Journal of Advanced Research and Reviews 10, no. 3 (June 30, 2021): 157–67. http://dx.doi.org/10.30574/wjarr.2021.10.3.0252.

Full text

Abstract:

The microbiology of Kasseri cheese, a Protected Designation of Origin (PDO) cheese of pasta-filata type was studied in order to identify the dominant species and strains that may contribute to the maturation process. Chemical composition and microbiological quality of Kasseri cheese samples from two different dairies during the maturation was studied at 0, 7, 25, 60 and 90 days of the maturation. Lactic acid bacteria and Enterococcus spp. were found to be the dominant microflora in fresh cheese. P. pentosaceous and P. acidilactici, E. hirae, E. faecium, E. durans and E. gallinarium, together with facultatively heterofermentative lactobacilli were found to be the dominant microflora. Since these strains are dominating the microflora of Kasseri cheese during maturation, the enzymic system need to be further studied in order to select the proper strains for adjunct culture in Kasseri cheese.

APA, Harvard, Vancouver, ISO, and other styles

15

Scarano, C., R. Comunian, A. Assaretti, A. Paba, E. S. Daga, F. Cossu, S. Virdis, V. Spano, G. Campus, and E. P. L. De Santis. "CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE." Italian Journal of Food Safety 1, no. 8 (June 13, 2010): 55. http://dx.doi.org/10.4081/ijfs.2010.8.55.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Cuffia, Facundo, Guillermo George, Pablo Renzulli, Jorge Reinheimer, Carlos Meinardi, and Patricia Burns. "Technological challenges in the production of a probiotic pasta filata soft cheese." LWT - Food Science and Technology 81 (August 2017): 111–17. http://dx.doi.org/10.1016/j.lwt.2017.03.039.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Bintsis, Thomas. "Yeasts in different types of cheese." AIMS Microbiology 7, no. 4 (2021): 447–70. http://dx.doi.org/10.3934/microbiol.2021027.

Full text

Abstract:

<abstract> <p>Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera <italic>Candida</italic>, <italic>Clavisporalus</italic>, <italic>Cryptococcus</italic>, <italic>Debaryomyces</italic>, <italic>Geotrichum</italic>, <italic>Issatchenkia</italic>, <italic>Kazachstania</italic>, <italic>Kluyveromyces</italic>, <italic>Kodemaea</italic>, <italic>Pichia</italic>, <italic>Rhodotorula</italic>, <italic>Saccharomyces</italic>, <italic>Saturnispora</italic>, <italic>Torulaspora</italic>, <italic>Trichosporon</italic>, <italic>Yarrowia</italic> and <italic>ZygoSaccharomyces</italic>. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.</p> </abstract>

APA, Harvard, Vancouver, ISO, and other styles

18

Sameen, Aysha, Muhammad Umair Sattar, and Nuzhat Huma. "Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese." International Journal of Food and Allied Sciences 2, no. 2 (December 12, 2016): 58. http://dx.doi.org/10.21620/ijfaas.2016258-63.

Full text

Abstract:

<p>Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant (<em>p</em><0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties.</p>

APA, Harvard, Vancouver, ISO, and other styles

19

Cuffia, Facundo, Yanina Pavón, Guillermo George, Jorge Reinheimer, and Patricia Burns. "Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli." Food Science and Technology International 25, no. 7 (May 27, 2019): 588–96. http://dx.doi.org/10.1177/1082013219854563.

Full text

Abstract:

The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature (4 and 12 °C) on their chemical, microbiological, and sensorial characteristics. Three cheese types were made: (i) G: containing L. rhamnosus GG, (ii) L: containing L. acidophilus LA5, and (iii) GL: containing both probiotic strains. Gross composition, pH, microbiological, and sensory characteristics were determined. No differences in gross composition were found among them. pH values remained above 5.2 in cheeses stored at 4 °C. However, a postacidification was observed in cheeses ripened at 12 °C. L. acidophilus LA5 was not able to grow, while L. rhamnosus GG grew 1.5 log10 CFU/g in G and GL cheeses stored at 12 °C, reducing the pH from day 8 onwards. These results emphasize the importance of the storage temperature since the good characteristics of probiotic cheeses are kept if the cold-chain is respected. Thus, the selection of probiotics, together with the food matrix and the starter, should be carefully evaluated.

APA, Harvard, Vancouver, ISO, and other styles

20

Fuentes, Lucía, Javier Mateo, Emiliano J. Quinto, and Irma Caro. "Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage." Journal of Dairy Science 98, no. 5 (May 2015): 2833–42. http://dx.doi.org/10.3168/jds.2014-8152.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Nagy, D., M. Krassóy, I. Zeke, K. Pásztor-Huszár, and Cs Balla. "Effects of different freezing methods on some properties of a pasta filata cheese." Acta Alimentaria 42, Supplement 1 (November 2013): 45–52. http://dx.doi.org/10.1556/aalim.42.2013.suppl.6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Bähler, Balz, Michaela Nägele, Jochen Weiss, and Jörg Hinrichs. "Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese." Journal of Texture Studies 47, no. 1 (October 19, 2015): 58–67. http://dx.doi.org/10.1111/jtxs.12160.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

COLÍN-CRUZ, MARIA DE LOS ÁNGELES, OCTAVIO DUBLÁN-GARCÍA, ANGÉLICA ESPINOZA-ORTEGA, and AURELIO DOMINGUEZ-LOPEZ. "The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese." International Journal of Dairy Technology 65, no. 1 (October 14, 2011): 71–80. http://dx.doi.org/10.1111/j.1471-0307.2011.00735.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

MANTIS (Α.Ι. ΜΑΝΤΗΣ), A. J., and D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ). "Conditions of staphylococcal enterotoxin production in milk and milk products." Journal of the Hellenic Veterinary Medical Society 54, no. 3 (December 19, 2017): 242. http://dx.doi.org/10.12681/jhvms.15267.

Full text

Abstract:

The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great variety in processing technology and environment. Fresh cheeses, soft cheeses and semi-hard and hard cheeses can support growth of S. aureus during the first stages of production up to 48 hours. Normally, the pathogen, if it is present in the milk, will multiply for 3-4 logs and after that, when acidity develops, the populations of S. aureus decrease and usually disappear by the end of the ripening period. However, if enterotoxins are produced during the multiplication phase of the pathogen, it will remain active in the cheese for a long time. Internal mould ripened cheeses (e.g. blue cheese), pasta filata cheeses or the processed cheeses do not represent favorable substrates for the multiplication of S. aureus and enterotoxin production. On the contrary, whey cheeses form a very favorable environment for the enterotoxins' production, because of their high pH and the absence of antagonistic bacterial flora.

APA, Harvard, Vancouver, ISO, and other styles

25

Rotondo, Archimede, Giovanna Loredana La Torre, Giovanni Bartolomeo, Rossana Rando, Rossella Vadalà, Venusia Zimbaro, and Andrea Salvo. "Profile of Carotenoids and Tocopherols for the Characterization of Lipophilic Antioxidants in “Ragusano” Cheese." Applied Sciences 11, no. 16 (August 21, 2021): 7711. http://dx.doi.org/10.3390/app11167711.

Full text

Abstract:

Lipophilic antioxidants such as carotenoids and tocopherols are appreciated components in food because of their potential health benefits. The aim of this study was to describe the composition of these microconstituents in “Ragusano”, a typical Sicilian historical pasta filata cheese, and to compare them during two different production seasons. Specifically, the tocopherols’ composition was evaluated by high-performance liquid chromatography coupled to a fluorescence detector (HPLC-FD); whereas the contents of three main carotenoids were determined by high-performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS). The scope included studying the influence of dietary supplementation on the potential enrichment of “Ragusano” in antioxidants. The main results regarding the composition of lipophilic vitamins of 56 “Ragusano” cheeses, collected in winter and spring, revealed that α-tocopherol was the predominant component amongst tocopherols and carotenoids, while β-carotene prevailed among the carotenoids. The cheeses obtained in spring turned out to contain larger amounts of antioxidants, both tocopherols and carotenoids, while the dietary supplementation with minerals-vitamins led to a barely detectable increase of antioxidants compared to a measured control group.

APA, Harvard, Vancouver, ISO, and other styles

26

Bähler, Balz, Thomas Ruf, Ravi Samudrala, Philipp Schenkel, and Jörg Hinrichs. "Systematic approach to study temperature and time effects on yield of pasta filata cheese." International Journal of Dairy Technology 69, no. 2 (June 26, 2015): 184–90. http://dx.doi.org/10.1111/1471-0307.12248.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Mangia, N. P., F. Fancello, and P. Deiana. "Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese." Journal of Applied Microbiology 120, no. 2 (January 20, 2016): 329–45. http://dx.doi.org/10.1111/jam.13001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Mizuno, R., and J. A. Lucey. "Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese." Journal of Dairy Science 88, no. 10 (October 2005): 3411–25. http://dx.doi.org/10.3168/jds.s0022-0302(05)73025-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Todaro, Massimo, Marisa Palmeri, Cinzia Cardamone, Luca Settanni, Isabella Mancuso, Francesca Mazza, Maria Luisa Scatassa, and Onofrio Corona. "Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese." Food Packaging and Shelf Life 17 (September 2018): 85–90. http://dx.doi.org/10.1016/j.fpsl.2018.06.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Manzo, Santini, Pizzolongo, Aiello, Marrazzo, Meca, Durazzo, Lucarini, and Romano. "Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco." Sustainability 11, no. 9 (April 30, 2019): 2520. http://dx.doi.org/10.3390/su11092520.

Full text

Abstract:

The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco.

APA, Harvard, Vancouver, ISO, and other styles

31

Trani, Antonio, Giuseppe Gambacorta, Tommaso F. Gomes, Pasqua Loizzo, Angela Cassone, and Michele Faccia. "Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese." Journal of Dairy Research 83, no. 2 (May 2016): 236–41. http://dx.doi.org/10.1017/s0022029916000078.

Full text

Abstract:

Burrata is an Italian fresh ‘pasta filata’ cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

APA, Harvard, Vancouver, ISO, and other styles

32

Kern, Christian, Balz Bähler, Jörg Hinrichs, and Stefan Nöbel. "Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties." Journal of Food Engineering 260 (November 2019): 58–69. http://dx.doi.org/10.1016/j.jfoodeng.2019.04.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Faccia, Michele, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, and Francesco Caponio. "Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk." Foods 10, no. 4 (April 11, 2021): 833. http://dx.doi.org/10.3390/foods10040833.

Full text

Abstract:

High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%).

APA, Harvard, Vancouver, ISO, and other styles

34

De Pasquale, Ilaria, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, and Marco Gobbetti. "Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese." Applied and Environmental Microbiology 80, no. 19 (August 1, 2014): 6243–55. http://dx.doi.org/10.1128/aem.02097-14.

Full text

Abstract:

ABSTRACTPyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ripening of the pasta filata cheese Caciocavallo Pugliese. Plate counts revealed that cheese manufacture affected the microbial ecology. The results agreed with those from culture-independent approaches. As shown by urea-PAGE, reverse-phase high pressure liquid chromatography (RP-HPLC), and free-amino-acid (FAA) analyses, the extent of secondary proteolysis mainly increased after 30 to 45 days of ripening. VOCs and volatile free fatty acids (VFFA) were identified by a purge-and-trap method (PT) and solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), respectively. Except for aldehydes, the levels of most of VOCs and VFFA mainly increased from 30 to 45 days onwards. As shown through pyrosequencing analysis, raw cows' milk was contaminated byFirmicutes(53%),Proteobacteria(39%),Bacteroidetes(7.8%),Actinobacteria(0.06%), andFusobacteria(0.03%), with heterogeneity at the genus level. The primary starterStreptococcus thermophilusdominated the curd population. Other genera occurred at low incidence or sporadically. The microbial dynamics reflected on the overall physiological diversity. At 30 days, a microbial succession was clearly highlighted. The relative abundance ofStreptococcussp. and especiallySt. thermophilusdecreased, while that ofLactobacillus casei,Lactobacillussp., and especiallyLactobacillus paracaseiincreased consistently. Despite the lower relative abundance compared toSt. thermophilus, mesophilic lactobacilli were the only organisms positively correlated with the concentration of FAAs, area of hydrophilic peptide peaks, and several VOCs (e.g., alcohols, ketones, esters and all furans). This study showed that a core microbiota was naturally selected during middle ripening, which seemed to be the main factor responsible for cheese ripening.

APA, Harvard, Vancouver, ISO, and other styles

35

Maldonado, R., B. Melendez, I. Arispe, C. Boeneke, D. Torrico, and W. Prinyawiwatkul. "Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita." Journal of Dairy Science 96, no. 12 (December 2013): 7414–26. http://dx.doi.org/10.3168/jds.2013-6887.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Parente, Eugenio, Maria Arcangela Rota, Annamaria Ricciardi, and Francesca Clementi. "Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)." International Dairy Journal 7, no. 12 (November 1997): 775–83. http://dx.doi.org/10.1016/s0958-6946(97)00093-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bähler, Balz, Alla Kunz, and Jörg Hinrichs. "Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness." Dairy Science & Technology 96, no. 5 (August 24, 2016): 703–14. http://dx.doi.org/10.1007/s13594-016-0299-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Topcu, Ali, Tugba Bulat, and Barbaros Özer. "Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis." LWT 125 (May 2020): 109226. http://dx.doi.org/10.1016/j.lwt.2020.109226.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Melilli, C., D. M. Barbano, M. Caccamo, M. A. Calvo, G. Schembari, and G. Licitra. "Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Raw Milk Pasta Filata Cheese." Journal of Dairy Science 87, no. 11 (November 2004): 3648–57. http://dx.doi.org/10.3168/jds.s0022-0302(04)73503-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Banville, Vincent, Denise Chabot, Nelson Power, Yves Pouliot, and Michel Britten. "Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese." International Dairy Journal 61 (October 2016): 155–65. http://dx.doi.org/10.1016/j.idairyj.2016.05.004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Sıçramaz, Hatice, Olgu Taylan Güven, Ayşen Can, Ahmet Ayar, and Yasin Gül. "Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese." Current Research in Food Science 5 (2022): 1009–16. http://dx.doi.org/10.1016/j.crfs.2022.05.017.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Morales-Celaya, M. F., C. Lobato-Calleros, J. Alvarez-Ramirez, and E. J. Vernon-Carter. "Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese." LWT - Food Science and Technology 45, no. 2 (March 2012): 132–41. http://dx.doi.org/10.1016/j.lwt.2011.08.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Reale, Anna, Tiziana Di Renzo, and Raffaele Coppola. "Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system." LWT 116 (December 2019): 108476. http://dx.doi.org/10.1016/j.lwt.2019.108476.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Coppola, Salvatore, Vincenzina Fusco, Rosamaria Andolfi, Maria Aponte, Giuseppe Blaiotta, Danilo Ercolini, and Giancarlo Moschetti. "Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area." Journal of Dairy Research 73, no. 3 (March 29, 2006): 264–72. http://dx.doi.org/10.1017/s0022029906001804.

Full text

Abstract:

Microbial diversity of the raw milk for the production of Fior di Latte di Agerola and its changes during cheesemaking were studied. Viable counts showed that at the end of curd ripening, loads of lactic acid bacteria, both mesophilic and thermophilic rods and cocci, higher than those commonly evidenced in similar cheeses produced by using natural or commercial starters, were detected. Identification of 272 isolates, supported by molecular diagnostic aids, evidenced representative cultures of a high number of bacterial taxa of interest as participating in the process, although most of the isolates belonged to Lactococcus lactis and Lactobacillus helveticus species. RAPD-PCR and REA-PFGE biotyping were performed for the isolates of the above species and it was shown that most of the strains isolated from the raw milk occurred during the whole cheesemaking process, and an active role of these strains in the fermentation was supposed. The results offer further proof of the importance of the raw milk as source of technologically interesting strains of lactic acid bacteria capable of driving the fermentation of traditional cheeses.

APA, Harvard, Vancouver, ISO, and other styles

45

Marino, Vita Maria, and Iris Schadt. "Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents." International Dairy Journal 56 (May 2016): 29–32. http://dx.doi.org/10.1016/j.idairyj.2015.12.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Fusco, Vincenzina, Maria Riccardi, and Grazia Marina Quero. "Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese." International Journal of Food Microbiology 159, no. 1 (September 2012): 1–8. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.07.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Kuo, M. I., M. E. Anderson, and S. Gunasekaran. "Determining Effects of Freezing on Pasta Filata and Non-Pasta Filata Mozzarella Cheeses by Nuclear Magnetic Resonance Imaging." Journal of Dairy Science 86, no. 8 (August 2003): 2525–36. http://dx.doi.org/10.3168/jds.s0022-0302(03)73847-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Kuo, M. I., and S. Gunasekaran. "Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses." Journal of Dairy Science 86, no. 4 (April 2003): 1108–17. http://dx.doi.org/10.3168/jds.s0022-0302(03)73693-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Puleo, Sharon, Ada Braghieri, Nicola Condelli, Edi Piasentier, Rossella Di Monaco, Saida Favotto, Paolo Masi, and Fabio Napolitano. "Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions." Food Research International 138 (December 2020): 109813. http://dx.doi.org/10.1016/j.foodres.2020.109813.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Jimenez-Maroto, L. A., A. Lopez-Hernandez, D. L. Borneman, and S. A. Rankin. "A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments." Journal of Dairy Science 99, no. 4 (April 2016): 2680–93. http://dx.doi.org/10.3168/jds.2015-10112.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!