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INDUSTRIE ALIMENTARI Vol. 55

 

JUNE

CONTENTS

 

 

A study for the characterization of the Apulian Treccia (braid-shaped mozzarella cheese) produced using a natural whey starter

A. Trani - G. Gambacorta - P. Loizzo - A. Cassone - M. Faccia

An investigation was carried out in order to obtain a first characterization of traditional Apulian Treccia, a “braid-shaped” mozzarella made from cow’s milk using a natural whey starter (sieroinnesto). The samples for the study were made at three different dairies. The experimental design contemplated the production of different shaped cheese (Treccia and round-shaped Fior di latte) and the use of different technologies (sieroinnesto and direct acidification). All the cheese was analyzed to assess the main chemical, microbiological and sensory properties. Besides the expected differences in pH related to the different fermentation levels, variations in moisture and fat content were observed in the cheese obtained from using the different technologies. The most characterizing microbiota in Treccia made with sieroinnesto were lattococci/streptococci, enterococci and yeasts. Interestingly, the Pseudomonas group grew at slower rate in the sieroinnesto samples. Finally, marked sensory differences were observed and described.

 

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