An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese

Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffalo milk. If made from cow milk, or a mixture of buffalo and cow milk, buffalo mozzarella cheese does not qualify as a PDO product. In order to maximize their profits, some producers market buffalo mozzarella that also contains cow milk as a PDO product, thus defrauding consumers. New methods for revealing this fraud are therefore needed. One such method is the droplet digital Polymerase Chain Reaction (ddPCR). Thanks to its high precision and sensitivity, the ddPCR could prove an efficacious means for detecting the presence of cow milk in buffalo mozzarella cheese that is marketed as a PDO product. ddPCR has proved able to detect the DNA of cow and/or buffalo milk in 33 buffalo mozzarella cheeses labelled as PDO products, and experimental evidence could support its application in routine analyses.

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The Potential of a Polyphasic PCR-DGGEApproach in Evaluating Microbial Diversity of Natural Whey Cultures for Water-Buffalo Mozzarella Cheese Production: Bias of Culture-Dependent and Culture-Independent Analyses

Systematic and Applied Microbiology ◽

10.1078/0723-2020-00076 ◽

2001 ◽

Vol 24 (4) ◽

pp. 610-617 ◽

Cited By ~ 145

Author(s):

Danilo Ercolini ◽

Giancarlo Moschetti ◽

Giuseppe Blaiotta ◽

Salvatore Coppola

Keyword(s):

Microbial Diversity ◽

Water Buffalo ◽

Mozzarella Cheese ◽

Culture Independent ◽

Cheese Production ◽

Culture Dependent

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Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb15865.x ◽

1999 ◽

Vol 64 (2) ◽

pp. 202-205 ◽

Cited By ~ 20

Author(s):

W.H. Viotto Chaves ◽

C.R.F. Grosso

Keyword(s):

Functional Properties ◽

Refrigerated Storage ◽

Mozzarella Cheese

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Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza Sauce

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(98)75614-0 ◽

1998 ◽

Vol 81 (3) ◽

pp. 609-614 ◽

Cited By ~ 8

Author(s):

Wei Wang ◽

Paul S. Kindstedt ◽

James A. Gilmore ◽

Ming R. Guo

Keyword(s):

Mozzarella Cheese

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Análise da organização do trabalho na produção de queijo muçarela em um laticínio localizado na mesorregião do Alto Paranaíba / Analysis of the organization of work in the production of mozzarella cheese in a dairy located in the mesoregion of Alto Paranaíba

Brazilian Journal of Business ◽

10.34140/bjbv3n4-018 ◽

2021 ◽

Vol 3 (4) ◽

pp. 3030-3041

Author(s):

Gustavo Alves De Melo ◽

Maria Gabriela Mendonça Peixoto ◽

Samuel Borges Barbosa ◽

Maria Cristina Angélico Mendonça

Keyword(s):

Mozzarella Cheese ◽

Organization Of Work

O presente artigo contempla o estudo da organização do trabalho na produção da muçarela em uma empresa do setor lácteo localizada na região do Alto Paranaíba. Nele foram levantadas questões de como a presença ou não de ferramentas, métodos ou até mesmo hábitos que organizem a maneira de como as tarefas executadas na fabricação do queijo influenciam no funcionamento da empresa, analisando os reflexos que o mesmo causa. O objetivo do estudo foi descrever os métodos que são utilizados pela empresa para a organização do trabalho, e como isso afeta na fabricação do queijo muçarela, na produtividade da linha e no desempenho e adequação da forma em que as tarefas são realizadas pelos colaboradores. Com ele conseguimos ter a visão desta organização do trabalho dentro dessa linha produtiva da empresa e explicitar os benefícios e gaps que são deixados quando a mesma existe ou não.

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