首页|Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety
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NETL
NSTL
Elsevier
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.
raw milkfior di latte cheesemozzarellanatural whey and milk culturesmicrobiome
Vincenzina Fusco、Daniele Chieffi、Maria De Angelis
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Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
NETL
NSTL
Elsevier
