Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They
tolerate the hostile environment well and strongly influence the biochemistry of curd …

The robustness of the starter culture during cheese fermentation is enhanced by the
presence of a rich consortium of microbes. Natural starters are consortia of microbes …

This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese.
Due to the short ripening time, pasteurization is necessary to eliminate the potential …

The present study aims to characterize the artisanal saffron ricotta cheese produced from the
whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including …

The dairy sector is recognised as one of the most impacting agricultural activities. In Italy
approximately 24% of cow's milk is destined to Grana Padano, a Protected Designation of …

Many aspects of the Italian cheese industry are unique. Cheesemaking in Italy has a very
long history, pre-dating Roman civilization and was well developed at the time of the Roman …

This work presents a preliminary study to assess the efficiency of plant essential oils as
natural food preservatives in Fior di Latte cheese. Selected compounds were directly …

Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed
Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter …

The aim of this study was to test two different innovative plasma assisted approaches to
prolong ricotta shelf life. In one test the ricotta cheese is directly exposed to the plasma …