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An innovative pre-ripening drying method to improve the quality of pasta filata cheeses

Published online by Cambridge University Press:  31 July 2012

Serena Niro ,
Alessandra Fratianni ,
Rossella Mignogna ,
Patrizio Tremonte ,
Elena Sorrentino  and
Gianfranco Panfili
Serena Niro
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
Alessandra Fratianni*
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
Rossella Mignogna
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
Patrizio Tremonte
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
Elena Sorrentino
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
Gianfranco Panfili
Affiliation:
DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
*
*For correspondence; e-mail: fratianni@unimol.it
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Abstract

In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in order to evaluate the impact of the innovative pre-ripening technique used on the cheese characteristics. The used plant led to commercial time saving and to the standardisation of the process, making it unaffected by the effects of temperature and humidity variations, common in small industries. The final products showed good chemical-physical and sensorial qualities and resulted in a higher microbiological safety, preserving their traditional characteristics.

Keywords

Pasta filata cheesesripeningdryingcheese quality
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 397 - 404
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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