Enhancing Safety and Quality in the Global Cheese Industry: A Review of Innovative Preservation Techniques

Heliyon, Journal Year: 2024, Volume and Issue: 10(23), P. e40459 - e40459

Published: Nov. 19, 2024

Language: Английский

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Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114798 - 114798

Published: July 26, 2024

Water Buffalo Mozzarella (BM) is a typical cheese from Southern Italy with unique flavor profile and texture. It produced following traditional back-slopping procedure received the Protected Designation of Origin (PDO) label. To better understand link between production area, microbiome composition products, we performed multiomic characterization PDO BM collected 57 different dairies located in two main i.e. Caserta (n = 35) Salerno 22). Thus, assessed by high-throughput shotgun metagenomic sequencing Volatile Organic Compounds (VOCs) gas chromatography/mass spectrometry (GC/MS). Streptococcus thermophilus, Lactobacillus helveticus, delbrueckii subsp. were identified as core present all samples. However, taxonomic profiles resulted clustering samples based on their geographical origin, also showing that had greater microbial diversity. Consistently, showed VOC profiles. These results suggest its specific metabolic activity are part terroir shape features, linking this product area production, thus opening new clues for improving traceability fraud protection products.

Language: Английский

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Astral-DIA proteomics: Identification of differential proteins in sheep, goat, and cow milk

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 137866 - 137866

Published: Nov. 1, 2024

Language: Английский

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Food Quality Assessment from Green Approach

Published: Jan. 1, 2024

Language: Английский

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