Dairy Products: Processing Technology and Sensory Properties
Author Contributions
Conflicts of Interest
List of Contributions
- Trajkovska, B.; Nakov, G.; Prabhat, S.T.; Badgujar, P.C. Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage. Foods 2024, 13, 1770. https://doi.org/10.3390/foods13111770.
- Barbosa, I.d.M.; Anaya, K.; Macêdo, C.S.; Coelho, R.R.P.; Cipolat-Gotet, C.; Silva, E.G.d.S.O.; Araújo, N.G.; Chagas, B.M.E.d.; Oliveira, J.P.F.d.; Boari, C.A.; et al. Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum. Foods 2023, 12, 4474. https://doi.org/10.3390/foods12244474.
- Santillo, A.; Ciliberti, M.G.; Caroprese, M.; Sevi, A.; Albenzio, M. Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum. Foods 2024, 13, 2165. https://doi.org/10.3390/foods13142165.
- Mykhalevych, A.; Buniowska-Olejnik, M.; Polishchuk, G.; Puchalski, C.; Kamińska-Dwórznicka, A.; Berthold-Pluta, A. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey. Foods 2024, 13, 170. https://doi.org/10.3390/foods13010170.
- Abou el qassim, L.; Martínez, B.; Rodríguez, A.; Dávalos, A.; López de las Hazas, M.-C.; Menéndez Miranda, M.; Royo, L.J. Effects of Cow’s Milk Processing on MicroRNA Levels. Foods 2023, 12, 2950. https://doi.org/10.3390/foods12152950.
- Natrella, G.; Gambacorta, G.; Squeo, G.; Faccia, M. Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese. Foods 2023, 12, 1080. https://doi.org/10.3390/foods12051080.
- Gil, N.; Quinteros, G.; Blanco, M.; Samsuri, S.; Amran, N.A.; Orellana-Palma, P.; Schwinden, E.; Hernández, E. Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery. Foods 2023, 12, 836. https://doi.org/10.3390/foods12040836.
- Massouras, T.; Zoidou, E.; Baradaki, Z.; Karela, M. Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks. Foods 2023, 12, 2332. https://doi.org/10.3390/foods12122332.
- Natrella, G.; Gambacorta, G.; Faccia, M. Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. Foods 2023, 12, 1867. https://doi.org/10.3390/foods12091867.
- Albisu, M.; Nieto, S.; Martínez, O.; Bustamante, M.Á.; Barron, L.J.R.; Nájera, A.I. Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties. Foods 2023, 12, 849. https://doi.org/10.3390/foods12040849.
References
- Mudgil, D.; Barak, S. Development of functional buttermilk by soluble fibre fortification. Agro Food Ind. Hi Tech 2016, 27, 44–47. [Google Scholar]
- Rose, H.; Bakshi, S.; Kanetkar, P.; Lukose, S.J.; Felix, J.; Yadav, S.P.; Gupta, P.K.; Paswan, V.K. Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics. Dairy 2023, 4, 271–284. [Google Scholar] [CrossRef]
- Mudgil, D.; Barak, S.; Darji, P. Development and characterization of functional cultured buttermilk utilizing Aloe vera juice. Food Biosci. 2016, 15, 105–109. [Google Scholar] [CrossRef]
- Sánchez-Macías, D.; Herrera-Chávez, B.; Quevedo-Barreto, L.; Maldonado-Bonifaz, A.; González-Castillo, Á.; Mesa, A.J.T. Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese. Int. Dairy J. 2024, 155, 105957. [Google Scholar] [CrossRef]
- Schanzenbach, C.I.; Kirchner, B.; Ulbrich, S.E.; Pfaffl, M.W. Can milk cell or skim milk miRNAs be used as biomarkers for early pregnancy detection in cattle? PLoS ONE 2017, 12, e0172220. [Google Scholar] [CrossRef] [PubMed]
- Miretti, S.; Lecchi, C.; Ceciliani, F.; Baratta, M. MicroRNAs as biomarkers for animal health and welfare in livestock. Front. Vet. Sci. 2020, 7, 578193. [Google Scholar] [CrossRef] [PubMed]
- Özdemir, S. Identification and comparison of exosomal microRNAs in the milk and colostrum of two different cow breeds. Gene 2020, 743, 144609. [Google Scholar] [CrossRef] [PubMed]
- Albenzio, M.; Corbo, M.R.; Rehman, S.U.; Fox, P.F.; De Angelis, M.; Corsetti, A.; Sevi, A.; Gobbetti, M. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int. J. Food Microbiol. 2001, 67, 35–48. [Google Scholar] [CrossRef] [PubMed]
- Piombino, P.; Pessina, R.; Genovese, A.; Lisanti, M.T.; Moio, L. Sensory profiling, volatiles and odor-active compounds of Canestrato pugliese PDO cheese made from raw and pasteurized ewes’ milk. Ital. J. Food Sci. 2008, 20, 225–237. [Google Scholar]
- Sánchez, J.; Hernández, E.; Auleda, J.M.; Raventós, M. Freeze concentration technology applied to dairy products. Food Sci. Technol. Int. 2011, 17, 5–13. [Google Scholar] [CrossRef] [PubMed]
- Prestes, A.A.; Helm, C.V.; Esmerino, E.A.; Silva, R.; da Cruz, A.G.; Prudencio, E.S. Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review. J. Food Sci. 2022, 87, 488–502. [Google Scholar] [CrossRef] [PubMed]
- Michele, F.; Luisa, A.; Marianna, M.; Amalia, C.; Matteo Alessandro, D.N. The effect of incorporating calcium lactate in the saline solution on improving the shelf life of fiordilatte cheese. Int. J. Dairy Technol. 2013, 66, 373–381. [Google Scholar] [CrossRef]
- Costa, C.; Lucera, A.; Conte, A.; Zambrini, A.V.; Del Nobile, M.A. Technological strategies to preserve burrata cheese quality. Coatings 2017, 7, 97. [Google Scholar] [CrossRef]
- Sinigaglia, M.; Bevilacqua, A.; Corbo, M.R.; Pati, S.; Del Nobile, M.A. Use of active compounds for prolonging the shelf life of mozzarella cheese. Int. Dairy J. 2008, 18, 624–630. [Google Scholar] [CrossRef]
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Faccia, M.; Natrella, G. Dairy Products: Processing Technology and Sensory Properties. Foods 2024, 13, 2551. https://doi.org/10.3390/foods13162551
Faccia M, Natrella G. Dairy Products: Processing Technology and Sensory Properties. Foods. 2024; 13(16):2551. https://doi.org/10.3390/foods13162551
Chicago/Turabian StyleFaccia, Michele, and Giuseppe Natrella. 2024. "Dairy Products: Processing Technology and Sensory Properties" Foods 13, no. 16: 2551. https://doi.org/10.3390/foods13162551