INDUSTRIE ALIMENTARI Vol. 60 - JULY/AUGUST 2021
CONTENTS
3 - Cacioricotta cheese P.A.T.
G. Mottola
In the current study, the author analyses the “Cacioricotta”, an authentic Italian summer cheese from Southern Italy produced from May until September, when it also undergoes to the drying process. This cheese is produced by rennet coagulation and during its life does not ferment, being the raw milk previously boiled at ±95°C.X5’. This is a unique and authentic cheese because all the milk proteins, both from whey and coagulable ones, are concentrated into its curd, which is neither fermenting, nor is maturing, but is drying because of lack of dairy bacteria, destroyed during the boiling process. This cheese is highly nutrient and suites with authentic courses from Apulia region. Cacioricotta health safety is assured and lasts for over one year after packaging, again being the milk undergone the boiling process beforehand. Bacterial contamination might occur only if certain handling procedures have not been properly followed during the production stage.
DEPARTMENTS
12 - Conferences
16 - The company
20 - Machines
26 - Downstream
30 - Analysis
34 - Packaging
38 - Products
46 - Energy & sustainability
50 - Nutrition and safety
54 - Food
58 - Applied research
62 - Marketing
72 - News
76 - Diary
80 - Books
82 - AITA
88 - Companies’ address
