Use of ozone in production chain of high moisture Mozzarella cheese

Segat, Annalisa; Biasutti, M.; Iacumin, Lucilla; Comi, Giuseppe; Baruzzi, Federico; Carboni, Cristian; Innocente, Nadia

doi:10.1016/j.lwt.2013.10.029

Cited by 42 publications

(24 citation statements)

References 36 publications

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“…Segat et al . (2014a) evaluated the efficacy of different ozone treatments for decreasing the viable counts of spoilage bacteria during mozzarella cheese production. Ozone proved incapable of disinfecting cheese surfaces when samples were (a) packaged with preserving liquid containing 2 mg/L of ozone or (b) contaminated with 10 7 cfu/g of Pseudomonas spp.…”

Section: Use Of Ozone In Dairy Processingmentioning

confidence: 99%

Use of ozone in the dairy industry: A review

Varga

Szigeti

2016

Int J of Dairy Tech

103

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Ozone treatment is a cost-effective and eco-friendly food-processing technology. It has successfully been used for the removal of milk residues and biofilm-forming bacteria from stainless steel surfaces and in milk processing, including fluid milk, powdered milk products and cheese. Ozonation has been shown to prevent mould growth on cheese and inactivate airborne moulds in cheese ripening and storage facilities. Ozone treatment has also been found to be a promising method for reducing the concentrations of pollutants in dairy wastewaters.

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Section: Use Of Ozone In Dairy Processingmentioning

confidence: 99%

Use of ozone in the dairy industry: A review

Varga

Szigeti

2016

Int J of Dairy Tech

103

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“…Still, the cheese samples with the natural additives lost a higher quantity of moisture overtime. This is a very interesting feature carried out by the plants, because the decrease of moisture helps preserve the organoleptic and structural shape of the cheese, due to the growth inhibition of proteolytic and other bacteria that cause defect and alterations in cheese, and in some instances can be harmful for consumption (Segat et al, 2014). Furthermore, by decreasing the moisture the contamination risk is lowered, and the cheese can achieve the state of being considered, ''old" cheese, faster (very appreciated by consumers, and with a higher value), and therefore reduce the time of ripening needed to achieve this state.…”

Section: Effects On Nutritional Parametersmentioning

confidence: 99%

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

et al. 2016

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a b s t r a c tChestnut flowers, lemon balm plants and their decoctions were incorporated into ''Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1 month and after 6 months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.

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“…By the same token, due to the their ability to form biofilms, they can also contaminate previously processed milk (Kives et al , 2006). In addition, biofilm detachment during processing can contribute to the contamination of the finished product (Cleto et al , 2012), and post-processing contamination can cause cheese spoilage and shelf life reduction (Segat et al , 2014). In fact, some authors reported that Pseudomonas grown on the cheese surface mostly derives from water (Cantoni et al , 2003; Leriche et al , 2004) but also from food contact surfaces and piping of the processing lines (Sharma and Anand, 2002).…”

Section: Introductionmentioning

confidence: 99%

Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants

et al. 2016

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In this study, biofilm formation of 64 Pseudomonas fluorescens strains isolated from milk, dairy products and dairy plants was compared. The strains were grown on Tryptic Soy Broth supplemented with 0.2% of glucose, on polystyrene microplates at 10 and 30°C for 48 h. In general, 57/64 P. fluorescens strains formed biofilm, although with great variability at both tested temperatures. Moreover, our results evidenced that the biofilm-forming ability of the strains was temperature- and strain-dependent. Interestingly, the ability of several isolates to form biofilms was associated with the low temperature after 48 h. Our findings evidenced that temperature was more important than incubation time for biofilm formation. Considering the origin of the strains, it is relevant to underline the importance of performing accurate cleaning and disinfection procedures on food processing surfaces.

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Use of ozone in production chain of high moisture Mozzarella cheese

Cited by 42 publications

References 36 publications

Use of ozone in the dairy industry: A review

Use of ozone in the dairy industry: A review

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants

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