ArticleAnimals : an open access journal from MDPI2021
Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Impact of sample refrigeration and freezing on the bacteriological counts of different bedding materials for dairy cows.BMC veterinary research · 2024Article
- Foodborne bacteria in milk and milk products along the water buffalo milk chain in Bangladesh.Scientific reports · 2024Article
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Authors and funding
6 authors.
Funding
Abstract
Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker "γ4-casein", have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count,
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