Cargando…

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bettera, Luca, Alinovi, Marcello, Mondinelli, Roberto, Mucchetti, Germano
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466211/ https://www.ncbi.nlm.nih.gov/pubmed/32806519 http://dx.doi.org/10.3390/foods9081101

Ejemplares similares

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese
por: Ricci, Annalisa, et al.
Publicado: (2021)

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese
por: Álvarez, Sergio, et al.
Publicado: (2020)

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
por: Tidona, Flavio, et al.
Publicado: (2020)

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
por: Levante, Alessia, et al.
Publicado: (2023)

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
por: Alinovi, Marcello, et al.
Publicado: (2020)

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2022)

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
por: Bettera, Luca, et al.
Publicado: (2023)

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
por: Giacometti, Federica, et al.
Publicado: (2020)

Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times
por: Rocchetti, Gabriele, et al.
Publicado: (2023)

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
por: Torri, Luisa, et al.
Publicado: (2021)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
por: Todaro, Massimo, et al.
Publicado: (2021)

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
por: Bancalari, Elena, et al.
Publicado: (2020)

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria
por: Pino, Alessandra, et al.
Publicado: (2019)

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
por: Manzi, Pamela, et al.
Publicado: (2021)

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
por: Jung, Ho-Jung, et al.
Publicado: (2013)

Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses
por: Habli, Kamar, et al.
Publicado: (2023)

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2023)

Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening
por: Kim, Hee-Yeon, et al.
Publicado: (2014)

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance
por: Facioni, Maria Sole, et al.
Publicado: (2021)

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
por: Rocha, Rui, et al.
Publicado: (2021)

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
por: Coelho, Márcia C., et al.
Publicado: (2023)

Histamine Content in Rennet Ripening Cheeses During Storage at Different Temperatures and Times
por: Madejska, Anna, et al.
Publicado: (2018)

Antifungal Activity and Biochemical Profiling of Exudates from Germinating Maize Nostrano di Storo Local Variety
por: Rosa, Stefano, et al.
Publicado: (2022)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking
por: Gulzar, Nabila, et al.
Publicado: (2020)

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
por: De Pasquale, Ilaria, et al.
Publicado: (2016)

Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
por: Papadakis, Panagiotis, et al.
Publicado: (2021)

Choice Drivers for Quality-Labelled Food: A Cross-Cultural Comparison on PDO Cheese
por: Menozzi, Davide, et al.
Publicado: (2021)

Detection and Viability of Lactococcus lactis throughout Cheese Ripening
por: Ruggirello, Marianna, et al.
Publicado: (2014)

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
por: Kwak, Hae-Soo, et al.
Publicado: (2016)

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time
por: Rashtchi, Parisa, et al.
Publicado: (2021)

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
por: Bettera, Luca, et al.
Publicado: (2023)

(1)H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses
por: Segato, Severino, et al.
Publicado: (2019)

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
por: D’Incecco, Paolo, et al.
Publicado: (2020)

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences
por: Zago, Miriam, et al.
Publicado: (2021)

Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time
por: Yangilar, Filiz
Publicado: (2016)

Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles
por: Katsouri, Evangelia, et al.
Publicado: (2020)

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
por: Franceschi, Piero, et al.
Publicado: (2021)

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
por: Chessa, Luigi, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_orf28jc0oqv54i3je955vafq23