文章基本信息

标题：PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES
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作者：R. Mazzette ; M.M. Colleo ; G. Riu 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2010
卷号：AIVI - March 2010
期号：7
页码：45-54
DOI：10.4081/ijfs.2010.1102
语种：English
出版社：PAGEPress Publications
摘要：The aim of the present study was to evaluate the effect of the Piophila casei colonization under controlled conditions on “casu marzu”, a typical Sardinian sheep milk cheese. Three batches of two different kind of cheese (PO, holed paste and PC, firm paste) were produced in duplicate (test and control). Test cheeses were exposed to the Piophila casei colonization in a conditioned store room, while control cheeses were suitably protected. All the samples were analyzed at 0, 10, 30, 60 and 90 days from the production. The pH and aw, the chemical composition and the microbiological parameters (food safety and process hygiene criteria) were determined. The colonization was unhomogeneous between the batches: PO cheeses were more easily colonized and showed more intense proteolysis and lipolysis respect to PC cheeses. The microbiological parameters were strongly affected by the experimental process conditions. The authors discuss about the opportunity of a controlled production of “casu marzu” and the implications to the health of consumers.
其他摘要：The aim of the present study was to evaluate the effect of the Piophila casei colonization under controlled conditions on “casu marzu”, a typical Sardinian sheep milk cheese. Three batches of two different kind of cheese (PO, holed paste and PC, firm paste) were produced in duplicate (test and control). Test cheeses were exposed to the Piophila casei colonization in a conditioned store room, while control cheeses were suitably protected. All the samples were analyzed at 0, 10, 30, 60 and 90 days from the production. The pH and aw, the chemical composition and the microbiological parameters (food safety and process hygiene criteria) were determined. The colonization was unhomogeneous between the batches: PO cheeses were more easily colonized and showed more intense proteolysis and lipolysis respect to PC cheeses. The microbiological parameters were strongly affected by the experimental process conditions. The authors discuss about the opportunity of a controlled production of “casu marzu” and the implications to the health of consumers.
关键词：Sheep milk cheese;Piophila casei;chemical characteristics;food hygiene;“casu marzu”
其他关键词：Sheep milk cheese;Piophila casei;chemical characteristics;food hygiene;“casu marzu”