Relevant bibliographies by topics / Stretched curd cheese

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  1. Journal articles
  2. Dissertations / Theses

Academic literature on the topic 'Stretched curd cheese'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Stretched curd cheese"

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KIM, JUNGHEE, KAREN A. SCHMIDT, RANDALL K. PHEBUS, and IKE J. JEON. "Time and Temperature of Stretching as Critical Control Points for Listeria monocytogenes during Production of Mozzarella Cheese†." Journal of Food Protection 61, no. 1 (1998): 116–18. http://dx.doi.org/10.4315/0362-028x-61.1.116.

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Different heating times and temperatures commonly used during curd stretching were investigated to determine their effects on the viability of Listeria monocytogenes in mozzarella cheese. Pasteurized whole milk was inoculated with two levels of L. monocytogenes (7 and 3 log CFU/g) and coagulated with citric acid and rennet. The curd was stretched at 55, 66, and 77°C for 1, 3, and 5 min. Results indicated that the majority of L. monocytogenes cells remained in the cheese curds at both inoculum levels. Stretching at 66°C for 3 min reduced the number of L. monocytogenes by 5 log units, whereas st
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BUAZZI, MAHMOUD M., MARK E. JOHNSON, and ELMER H. MARTH. "Fate of Listeria monocytogenes During the Manufacture of Mozzarella Cheese." Journal of Food Protection 55, no. 2 (1992): 80–83. http://dx.doi.org/10.4315/0362-028x-55.2.80.

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Mozzarella cheese was made from a mixture of pasteurized whole and skim milk which was inoculated to contain 104–105 CFU Listeria monocytogenes (strain Ohio, California, or V7) per ml. Temperature of milk was maintained at 40°C (104°F) for 30 min when curd became resilient and the pH reached 5.90–5.93. Populations of L. monocytogenes changed at different rates during the various phases of making Mozzarella cheese. During the early stages of curd formation, numbers of L. monocytogenes were ca. 4-fold greater in curd than in whey. Numbers of L. monocytogenes in freshly cut curd were 25 to 38% gr
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Lehotová, Veronika, Veronika Antálková, Alžbeta Medveďová, and Ľubomír Valík. "Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture." Applied Sciences 11, no. 6 (2021): 2680. http://dx.doi.org/10.3390/app11062680.

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To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of
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Capuano, Federico, Rosanna Capparelli, Andrea Mancusi, Salvatore Esposito, Federica Corrado, and Achille Guarino. "Detection of Brucella spp. in Stretched Curd Cheese as Assessed by Molecular Assays." Journal of Food Safety 33, no. 2 (2013): 145–48. http://dx.doi.org/10.1111/jfs.12034.

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Albuja Landi, Ana Karina, Janneth Gallegos, Paola Vargas Cali, and Paola Arguello Hernández. "THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR." Anales de la Real Academia Nacional de Farmacia, no. 86(02) (2020): 117–24. http://dx.doi.org/10.53519/analesranf.2020.86.02.03.

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One of the traditional fresh cheeses in Ecuador is the artisanal leafcheese, a kind of stretched-curd cheese. The artisanal product is wrapped in achira leaves (Canna indica), while the industrial leafcheese is packed at vacuum in high density polyethylene bags. In this study the microbiological quality of both products was compared. The hygienic-sanitary microbial indicators and lactic acid bacteria (LAB) were quantified. The LAB isolated were characterized phenotypically. The samples were obtained from artisanal cheese-making and industrial located in Latacunga city province Cotopaxi. The to
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Busetta, Gabriele, Giuliana Garofalo, Guido Mangione, et al. "Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese." Applied Sciences 11, no. 18 (2021): 8647. http://dx.doi.org/10.3390/app11188647.

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The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for their microbiota by scanning electron microscopy (SEM) analysis and a combined culture-independent and -dependent microbiological approach. SEM inspection showed an almost continuous biofilm formation. MiSeq Illumina analysis identified 8 phyla, 16 classes, 25 orders, 47 families and 50 genera. Coryneba
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Tsany, Farras, Imam Santoso, and Dhita Morita Ikasari. "Identification and Risk Analysis of Mozarella Cheese Production Process." Journal of Industrial and Information Technology in Agriculture 1, no. 2 (2017): 18. http://dx.doi.org/10.24198/jiita.v1i2.14599.

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Mozzarella cheese is a food which is very risky to the growth of microorganisms since it has high water content by 54.1%. One way to overcome that problem is to identify and analyze the risks found in the production process of mozzarella cheese. Therefore, the researchers examined the identification and risk analysis of mozzarella cheese production process by conducting a case study in CV XYZ. The methods used were Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA). The results revealed that there were 11 risks from 8 steps of the production process. Of the 11 risks, the ris
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Mendes, Denise Maria de Souza, Bruno Vinícius Bastos, Cassia Ribeiro Koki, et al. "Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage." Brazilian Archives of Biology and Technology 63 (2020). http://dx.doi.org/10.1590/1678-4324-2020190759.

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9

Rea, Stefano, Leonardo Marino, Roberta Stocchi, et al. "Differences in chemical, physical and microbiological characteristics of Italian Burrata cheeses made in artisanal and industrial plants of the Apulia Region." Italian Journal of Food Safety 5, no. 3 (2016). http://dx.doi.org/10.4081/ijfs.2016.5879.

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The <em>Burrata</em> cheese is a traditional product from Southern Italy, consisting of an envelope of <em>pasta filata</em> (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical (a<sub>w</sub>, pH), chemical (moisture, NaCl content) and microbiological [total viable count (TVC), <em>L. monocytogenes</em>, <em>Salmonella</em> spp., <em>Y. enterocolitica</em>, <em>B. cereus</em>, <em>E. coli</em>, <em>Enterobacteriaceae</em>, c
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Dissertations / Theses on the topic "Stretched curd cheese"

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Andreatta, Evelise. "Avaliação da qualidade dos queijos Minas Frescal e tipo Mussarela produzidos com leite contendo diferentes níveis de células somáticas." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-11052006-142015/.

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O presente estudo teve por finalidade avaliar os efeitos da contagem de células somáticas (CCS) no leite cru (nos níveis de 100-200.000, 400-500.000 e >800.000 céls./mL) sobre as características físicas, químicas, microbiológicas, sensoriais e funcionais dos queijos Minas Frescal e tipo Mussarela. Utilizou-se um delineamento experimental em parcelas subdivididas em blocos, considerando-se a contagem de células somáticas como efeito principal, os dias de análise como subparcelas e os processamentos como blocos. Cada tipo de leite foi obtido da ordenha de animais previamente selecionados de acor
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