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IA-16-05-cop

 

 

INDUSTRIE ALIMENTARI Vol. 55

 

MAY

CONTENTS

 

 

The standardisation of initial chemical parameters in semi-hard cheeses by means of a basic software: the CYPEP Lite, version 1.00.1

S. Parisi - C. Barone - G. Caruso

The aim of this was to use a BASIC software in the field of cheese production (semi-hard cheeses) regarding the standardisation of several critical parameters. There may be some difficulties with the production of semi-hard cheeses when these products are made with low weights, a relatively low moisture and the use of industrial processes including pre-packed cow’s milk curds and other predetermined conditions. In this field, the main problem of cheesemakers is the need to obtain intermediate products with the ability of diminishing their weight under adequate storage conditions. The initial standardization of working conditions has to be carefully taken into account if pre-packed cow’s milk curds are used. Due to technological evolution and the consequent introduction of portable hardware devices and dedicated software products, the CYPEP Lite, version 1.00.1 (elaborated from the original Compact Cheese Spreadsheets) was used for the calculation of several parameters such as the cheese yield and the apparent hydric absorption of initial curds. The authors used calculated data with the aim of deciding the immediate use (or the delay of use) of different curds in the production process. The results demonstrated that the CYPEP Lite may be useful in the proposed field.

 

568: 3

Evaluation of solid impurities in crackers and whole-meal crackers by filth-test

A. Martini - C. Betti - N. Baldassari

Two kinds of crackers, namely with wheat flour and whole wheat flour, were examined in order to survey their degree of impurities. Samples were analysed by using the official method for cereals and derivatives established by the Italian law (D.M. 23 luglio 1994). Five different commercial brands have been tested for each of the two kinds of crackers. The whole analysed samples contained impurities. The most frequent kind of impurities were textile fibres, particularly in the whole-meal crackers. Rodent hairs were found in three commercial brands of whole-meal crackers. Insect fragments were found in nine of the ten analysed commercial brands. The identified insect fragments belonged to Rhyzopertha dominica F. (Coleoptera Bostrychidae) and Sitophilus spp. (Coleoptera Dryophthoridae), two species developing within the kernels. Moreover the size of most of the fragments could be indicative of an insect infestation before the grain milling.

 

568: 7

DEPARTMENTS

 

 

CONFERENCE REPORT

 

568: 18

MACHINES & EQUIPMENT

 

568: 22

DOWNSTREAM

 

568: 30

ANALYSIS & CONTROL

 

568: 32

PACKAGING

 

568: 34

PRODUCTS

 

568: 42

MEAT & TECH

 

568: 46

HYGIENE

 

568: 56

NUTRITION

 

568: 58

MARKETING

 

568: 62

LAWS

 

568: 72

NEWS

 

568: 74

DIARY

 

568: 82

AITA

 

568: 90

ADVERTISERS’ LIST & COMPANIES’ ADDRESS

568: 96

 

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