Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Germano Mucchetti"'
Autor:
Alessia Levante, Gaia Bertani, Martina Marrella, Germano Mucchetti, Valentina Bernini, Camilla Lazzi, Erasmo Neviani
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionMozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem.MethodsIn this stud
Externí odkaz:
https://doaj.org/article/4a2a1bcb5e2649078f70ae34f06c1bc0
Autor:
Annalisa Ricci, Marcello Alinovi, Francesco Martelli, Valentina Bernini, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water
Externí odkaz:
https://doaj.org/article/c5940a11ff3245038e8e70d2e00a12b4
Autor:
Elena Bancalari, Marcello Alinovi, Benedetta Bottari, Augusta Caligiani, Germano Mucchetti, Monica Gatti
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of
Externí odkaz:
https://doaj.org/article/7ab2ef964a6d4f769b94d2cadd276850
Publikováno v:
Foods, Vol 9, Iss 8, p 1101 (2020)
Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an im
Externí odkaz:
https://doaj.org/article/8bb3418e388f4c4a9106e381b998167d
Autor:
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Publikováno v:
Foods, Vol 9, Iss 7, p 928 (2020)
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescen
Externí odkaz:
https://doaj.org/article/317dfd65ec1d4616bf240a36ce5efa48
Autor:
Marcello Alinovi, Germano Mucchetti, Ulf Andersen, Tijs A. M. Rovers, Betina Mikkelsen, Lars Wiking, Milena Corredig
Publikováno v:
Foods, Vol 9, Iss 5, p 679 (2020)
Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe
Externí odkaz:
https://doaj.org/article/b4f56000a520466d94c39ec1bd594bfd
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tende
Externí odkaz:
https://doaj.org/article/17e9bd9b5a904e2fb32618b2df015c8f
Publikováno v:
Alinovi, M, Wiking, L, Corredig, M & Mucchetti, G 2020, ' Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese ', Journal of Dairy Science, vol. 103, no. 9, pp. 7775-7790 . https://doi.org/10.3168/jds.2020-18396
High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase convenience, but its effect on qua
Autor:
Germano Mucchetti, Marcello Alinovi
Publikováno v:
Food and Bioproducts Processing. 122:98-110
The freezing process can be industrially performed to extend shelf life and to improve exportability of Italian high-moisture Mozzarella cheese. This cheese is usually characterized by a non-regular spheroidal shape that may be responsible for local
Autor:
Annalisa Ricci, Francesco Martelli, Marcello Alinovi, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti, Valentina Bernini
Publikováno v:
Food Control. 140:109110