Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety

Vincenzina Fusco ¹Daniele Chieffi ¹Maria De Angelis²

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作者信息

1. Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy
2. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
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Abstract

With a global market of around $55 billion (in USdollars; i.e. around the 57% of the global cheese market),pasta filata cheeses sales are rising approximately2% per year worldwide and are expected to furtherincrease to $65.01 billion by 2028. Among these groupsof cheeses, fresh pasta filata cheeses, such as mozzarellaand fior di latte, are the most consumed. Herein, weprovide an overview of fresh pasta filata cheeses, theircommodity-related and technological aspects, focusingon the composition, the role, and evolution of theirmicrobiota along the dairy chain.

Key words

raw milk/fior di latte cheese/mozzarella/natural whey and milk cultures/microbiome

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出版年

2022

Journal of dairy science

ISSN：0022-0302

参考文献量165

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