منابع مشابه
Implementation of ricotta cheese production process in Tunisia
Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese producti...
متن کاملA Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied t...
متن کاملThermus and the Pink Discoloration Defect in Cheese
A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPC...
متن کاملEvolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life
Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...
متن کاملEvaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the pro...
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ژورنال
عنوان ژورنال: Italian Journal of Food Safety
سال: 2010
ISSN: 2239-7132
DOI: 10.4081/ijfs.2010.8.7