Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese
نویسندگان
چکیده
The pasta filata process of cooking and stretching of cheese curd is typical during manufacture of many Italian cheeses such as the Mozzarella [1]. Two types of Mozzarella are produced, based on moisture content [2]. In particular, “low moisture” (LM) Mozzarella cheese (moisture 45-52%) is usually used for pizza toppings or as an ingredient in other recipes, whereas “high moisture” (HM) Mozzarella cheese (moisture 52-60%), making up most of the Italian Mozzarella export, is usually consumed fresh as a table cheese [3-5]. Traditional HM Mozzarella is packaged in a dilute salt solution (NaCl and/or CaCl2) (called conditioning brine) and has a short shelf life (3-4 days). The short shelf life of traditional Mozzarella cheese has been attributed to microbiological spoilage. This spoilage is often caused by the growth of coliforms, Pseudomonas spp. and/or by psychrotrophic bacteria that grow on the cheese surface, mostly coming from water used in the manufacture [6-8].
منابع مشابه
Manufacture and Use of Cheese Products
Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
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