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| Raimundo,D.C.; Travaglini,R.G.; Souza,G.O.; Starikoff,K.R.; Sanches,S.A.; Souza,O.B.; Balian,S.C.; Telles,E.O.. |
| This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; >6.8 and 4.5 for Staphylococcus sp.; and >8.2 and 7.5 for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mozzarella; Stretching; Pasteurization; Pathogenic bacteria. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200039 |
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| PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. |
| Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 |
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