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| Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga; Mussarelli,Camila; Marques,Marina Célia; Oliveira,Carlos Augusto Fernandes de. |
| In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Somatic cell count; Mozzarella cheese; Quality evaluation; Functionality. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022 |
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| Pires,Ana Clarissa dos Santos; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de; Silva,Luis Henrique Mendes da; Camilloto,Geany Peruch; Bernardes,Patrícia Campos. |
| There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antimicrobial sachet; Mozzarella cheese; Food protection; Allyl isothiocyanate. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
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