Journal of Food Processing & Technology

Michele Faccia

Publications

• Research Article
  Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese
  Author(s): Michele Faccia, Marianna Mastromatteo, Amalia Conte and Matteo Alessandro Del NobileMichele Faccia, Marianna Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile
  
  In this work the effect of the milk bactofugation and natural whey culture on the microbiological and physicochemical quality of Mozzarella cheese was studied. To this aim, the microbiological, sensory and physico-chemical parameters of the Mozzarella cheese were monitored during the storage at 8°C. The bactofugation treatment did not significantly affect the growth of typical dairy microorganisms, while a significant decrease of Enterobacteriaceae in milk was found. The Mozzarella manufactured with natural whey culture and bactofugated milk showed a slower increase in the Pseudomonas spp. cell load during storage. Moreover, the absence of natural whey culture in the Mozzarella cheese manufacture caused a faster sensorial quality loss during storage (~4.5 days) respect to the product with natural starter (~6 days). However, the factor limiting the shelf life of Mozzarel.. View More»
  DOI: 10.4172/2157-7110.1000218

  Abstract PDF