Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109813
Abstract: We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status… read more here.
Keywords: filata cheeses; pasta filata; pungency; pungency perception ... See more keywords
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology International"
DOI: 10.1177/1082013219854563
Abstract: The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage… read more here.
Keywords: storage; storage temperature; probiotic lactobacilli; pasta filata ... See more keywords
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22254
Abstract: With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to… read more here.
Keywords: fresh pasta; filata cheeses; pasta filata; composition role ... See more keywords
Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese
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DOI: 10.3390/foods11030296
Abstract: The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with… read more here.
Keywords: pasta filata; water fat; milk; fat serum ... See more keywords
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms
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DOI: 10.3390/foods12091766
Abstract: The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were… read more here.
Keywords: sheep milk; production; milk powder; milk ... See more keywords