title: An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
abstract: In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in order to evaluate the impact of the innovative pre-ripening technique used on the cheese characteristics. The used plant led to commercial time saving and to the standardisation of the process, making it unaffected by the effects of temperature and humidity variations, common in small industries. The final products showed good chemical-physical and sensorial qualities and resulted in a higher microbiological safety, preserving their traditional characteristics.
authors: DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
authors: Serena
authors: S
authors: Niro
authors: Alessandra
authors: A
authors: Fratianni
authors: Rossella
authors: R
authors: Mignogna
authors: Patrizio
authors: P
authors: Tremonte
authors: Elena
authors: E
authors: Sorrentino
authors: Gianfranco
authors: G
authors: Panfili
mesh_terms: D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D055598:Chemical Phenomena; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006813:Humidity; D012677:Sensation; D013649:Taste