Industrie Alimentari

     

 

IA 19 02 cop

 

INDUSTRIE ALIMENTARI Vol. 58 - FEBRUARY 2019

 

CONTENTS

 

Protection of traditional alpine cheeses made from raw cow’s milk exploitation of native lactic acid bacteria
S. Schiavon - R. Guzzon - F. Gubert - T. Roman - A. Pecile - R. Larcher

The alpine farms called “malghe” deserve attention because they ensure the production of valuable cheeses and the protection of the Alpine ecosystem. Raw milk cheese is subject to a certain degree of risk because industrial cheese producers have started using standard lactic bacteria cultures, that could standardize the organoleptic features of these traditional cheeses. The main objective of the present study is to provide malga cheese makers with autochthonous starter cultures, which ensure at the same time quality cheese and organoleptic typicality. Lactic bacteria, native from raw milk of different Alpine pastures, were studied in order to select strains suitable as starters in the production of malga cheese. Six mixture of bacteria were employed in cheese production in 50 malghe, monitoring the dairy attitude of bacteria and the features of obtained cheeses. According to the features of cheese making in malga, the mixtures of bacteria contain thermophilic bacteria as primary starters and mesophilic bacteria as component of non-starter microbiota. Selected bacteria showed promising performances during cheese making in malga, demonstrating a good adaptation to this environment. The use of the selected bacteria reduced cheese defects by more than 80%, while a panel of expert judges highlighted a notable organoleptic complexity in cheeses from each specific mountain area.

Study of the evolution of Listeria innocua in cubes of bacon packaged in a modified atmosphere and preserved at various temperatures
L. Iacumin - F. Tocchetto - N. Bortolussi - A. Sponchiado - G. Comi

The aim of this task was to study the potential growth of L. innocua intentionally inoculated in cubes of dry cured bacon packaged in MAP and preserved at different temperatures (4°C, 8°C, 4°C for 50 days and then at 8°C) until the end of their shelf-life (150 days). L. innocua did not grow in the bacon cubes, in fact an evident decrease was observed based on the storage time. Therefore we suggest to insert this product in the category 1,3 (Reg. CE 2073 705) among those products that do not support the growth of such organisms.

 

DEPARMENTS

 

20 - EXHIBITION (ALL4PACK)

34 - MACHINES

40 - DOWNSTREAM

44 - ANALYSIS

46 - PACKAGING

54 - PRODUCTS

56 - HYGIENE

58 - FOOD SAFETY

64 - ENERGY & SUSTAINABILITY

66 - MARKETING

80 - LAWS

82 - NEWS

86 - AGENDA

90 - AITA

96 - COMPANIES’ ADDRESS

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