The Experts below are selected from a list of 81 Experts worldwide ranked by ideXlab platform

G Mucchetti - One of the best experts on this subject based on the ideXlab platform.

  • segmentation of parmigiano reggiano dairies according to Cheese Making Technology and relationships with the aspect of the Cheese curd surface at the moment of its extraction from the Cheese vat
    Journal of Dairy Science, 2014
    Co-Authors: G Mucchetti, Monica Gatti, M Nocetti, P Reverberi, A Bianchi, F Galati, A Petroni
    Abstract:

    Abstract Parmigiano Reggiano Cheese dairies develop specific Cheese-Making strategies to adapt the variable characteristics of raw, not standardized milk to the final goal of obtaining Cheese consistent with the standard. Analyzing 1,175 Cheese-Making reports from 30 out of 383 dairies associated with the Parmigiano Reggiano Consortium in 2010 and 2011, 4 groups of Parmigiano Reggiano dairies using specific Cheese-Making technologies were discriminated by means of multiple linear discriminant analysis. Cheese makers manage Cheese-Making practices to obtain curd with different roughness properties, classified according to jargon words such as "rigata" and "giusta" or synonyms, because they believe that the roughness of the Cheese curd surface immediately after the extraction from the vat is associated with different whey-draining properties and to the final outcome of the Cheese. The aspect of the surfaces of the curds produced by the 4 groups of dairies was different according to the Technology applied by each group. Cutting of the coagulum when it is still soft for a longer time and faster cooking of the Cheese curd grains were associated with a less rough appearance of the surface of the curd, whereas under the opposite conditions, cutting the coagulum when it is firm for a shorter time, led to a curd with a rougher surface. These findings partially support the traditional feeling of Parmigiano Reggiano Cheese makers, who consider the curd surface aspect one of the main drivers for their technological choices; to date, however, no data are provided about correlation between the aspect of the curd and the quality of the ripened Cheese. If a sufficiently strong correlation could be demonstrated by the future development of the research, the operational effectiveness of Parmigiano Reggiano dairies will be able to largely benefit from the availability of sound and early process markers.

  • influence of Cheese Making Technology on composition and microbiological characteristics of vastedda Cheese
    Food Control, 2008
    Co-Authors: G Mucchetti, Barbara Bonvini, M C Remagni, R Ghiglietti, F Locci, S Barzaghi, S Francolino, A Perrone, A Rubiloni, P Campo
    Abstract:

    Abstract Vastedda is a Sicilian pasta filata sheep Cheese made from raw milk without starter addition, traditionally consumed fresh on the local market. To extend its consumption also out of Sicily, a prolonged shelf-life is needed. Production Technology, chemical and microbiological aspects of fresh Vastedda Cheese and within 60 days of storage were studied. Vastedda, according to Codex Alimentarius, resulted a semi-hard, medium fat Cheese, but the large variability of composition makes the definition of a narrow standard of the product difficult. Lactic acid bacteria were the dominant microflora in spite of the heat stress given by the stretching of the curd. Listeria monocytogenes and Salmonella spp., were absent and coagulase positive staphylococci were always lower than 100 cfu/g. The variability among producers is amplified by the variability of the Cheese during shelf-life. Sugars and organic acids content largely changed during the 60-day storage, mainly for the brine unsalted variety. To continue to identify this Cheese as a fresh one, the storage of traditional Vastedda Cheese should not be longer than 30 days.

P Campo - One of the best experts on this subject based on the ideXlab platform.

  • influence of Cheese Making Technology on composition and microbiological characteristics of vastedda Cheese
    Food Control, 2008
    Co-Authors: G Mucchetti, Barbara Bonvini, M C Remagni, R Ghiglietti, F Locci, S Barzaghi, S Francolino, A Perrone, A Rubiloni, P Campo
    Abstract:

    Abstract Vastedda is a Sicilian pasta filata sheep Cheese made from raw milk without starter addition, traditionally consumed fresh on the local market. To extend its consumption also out of Sicily, a prolonged shelf-life is needed. Production Technology, chemical and microbiological aspects of fresh Vastedda Cheese and within 60 days of storage were studied. Vastedda, according to Codex Alimentarius, resulted a semi-hard, medium fat Cheese, but the large variability of composition makes the definition of a narrow standard of the product difficult. Lactic acid bacteria were the dominant microflora in spite of the heat stress given by the stretching of the curd. Listeria monocytogenes and Salmonella spp., were absent and coagulase positive staphylococci were always lower than 100 cfu/g. The variability among producers is amplified by the variability of the Cheese during shelf-life. Sugars and organic acids content largely changed during the 60-day storage, mainly for the brine unsalted variety. To continue to identify this Cheese as a fresh one, the storage of traditional Vastedda Cheese should not be longer than 30 days.

Alexandros Govaris - One of the best experts on this subject based on the ideXlab platform.

  • White brined Cheeses: A diachronic exploitation of small ruminants milk in Greece
    Small Ruminant Research, 2020
    Co-Authors: Golfo Moatsou, Alexandros Govaris
    Abstract:

    Greece is one of the major small ruminants' milk production countries, in terms of annual per habitant production. The most part of this milk is used for the manufacture of a variety of Cheeses, with brined Cheeses like Feta maintaining the first place. Brined Cheeses is the group of Cheese varieties ripened and preserved in brine for a considerable amount of time, i.e. until consumption, whereas White brined Cheeses are brined Cheeses made from curds that are not subjected to any heat treatment. The objective of this review paper is to present briefly the Cheese Making Technology and the most recent publications about the ripening characteristics of the brined Cheeses produced in Greece from the milk of small ruminants. (C) 2011 Elsevier B.V. All rights reserved

  • White brined Cheeses: A diachronic exploitation of small ruminants milk in Greece
    Small Ruminant Research, 2011
    Co-Authors: Golfo Moatsou, Alexandros Govaris
    Abstract:

    Abstract Greece is one of the major small ruminants’ milk production countries, in terms of annual per habitant production. The most part of this milk is used for the manufacture of a variety of Cheeses, with brined Cheeses like Feta maintaining the first place. Brined Cheeses is the group of Cheese varieties ripened and preserved in brine for a considerable amount of time, i.e. until consumption, whereas White brined Cheeses are brined Cheeses made from curds that are not subjected to any heat treatment. The objective of this review paper is to present briefly the Cheese Making Technology and the most recent publications about the ripening characteristics of the brined Cheeses produced in Greece from the milk of small ruminants.

A Petroni - One of the best experts on this subject based on the ideXlab platform.

  • segmentation of parmigiano reggiano dairies according to Cheese Making Technology and relationships with the aspect of the Cheese curd surface at the moment of its extraction from the Cheese vat
    Journal of Dairy Science, 2014
    Co-Authors: G Mucchetti, Monica Gatti, M Nocetti, P Reverberi, A Bianchi, F Galati, A Petroni
    Abstract:

    Abstract Parmigiano Reggiano Cheese dairies develop specific Cheese-Making strategies to adapt the variable characteristics of raw, not standardized milk to the final goal of obtaining Cheese consistent with the standard. Analyzing 1,175 Cheese-Making reports from 30 out of 383 dairies associated with the Parmigiano Reggiano Consortium in 2010 and 2011, 4 groups of Parmigiano Reggiano dairies using specific Cheese-Making technologies were discriminated by means of multiple linear discriminant analysis. Cheese makers manage Cheese-Making practices to obtain curd with different roughness properties, classified according to jargon words such as "rigata" and "giusta" or synonyms, because they believe that the roughness of the Cheese curd surface immediately after the extraction from the vat is associated with different whey-draining properties and to the final outcome of the Cheese. The aspect of the surfaces of the curds produced by the 4 groups of dairies was different according to the Technology applied by each group. Cutting of the coagulum when it is still soft for a longer time and faster cooking of the Cheese curd grains were associated with a less rough appearance of the surface of the curd, whereas under the opposite conditions, cutting the coagulum when it is firm for a shorter time, led to a curd with a rougher surface. These findings partially support the traditional feeling of Parmigiano Reggiano Cheese makers, who consider the curd surface aspect one of the main drivers for their technological choices; to date, however, no data are provided about correlation between the aspect of the curd and the quality of the ripened Cheese. If a sufficiently strong correlation could be demonstrated by the future development of the research, the operational effectiveness of Parmigiano Reggiano dairies will be able to largely benefit from the availability of sound and early process markers.

A Rubiloni - One of the best experts on this subject based on the ideXlab platform.

  • influence of Cheese Making Technology on composition and microbiological characteristics of vastedda Cheese
    Food Control, 2008
    Co-Authors: G Mucchetti, Barbara Bonvini, M C Remagni, R Ghiglietti, F Locci, S Barzaghi, S Francolino, A Perrone, A Rubiloni, P Campo
    Abstract:

    Abstract Vastedda is a Sicilian pasta filata sheep Cheese made from raw milk without starter addition, traditionally consumed fresh on the local market. To extend its consumption also out of Sicily, a prolonged shelf-life is needed. Production Technology, chemical and microbiological aspects of fresh Vastedda Cheese and within 60 days of storage were studied. Vastedda, according to Codex Alimentarius, resulted a semi-hard, medium fat Cheese, but the large variability of composition makes the definition of a narrow standard of the product difficult. Lactic acid bacteria were the dominant microflora in spite of the heat stress given by the stretching of the curd. Listeria monocytogenes and Salmonella spp., were absent and coagulase positive staphylococci were always lower than 100 cfu/g. The variability among producers is amplified by the variability of the Cheese during shelf-life. Sugars and organic acids content largely changed during the 60-day storage, mainly for the brine unsalted variety. To continue to identify this Cheese as a fresh one, the storage of traditional Vastedda Cheese should not be longer than 30 days.