Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

Sensitiveness to dairy phage

Organismi negli alimenti

Sensitiveness of Streptococcus thermophilus to bacteriophage of dairy origin

ALTRI Formaggi. Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni -  Avellino 29/11/2012 – 01/12/2012

The presence of bacteriophage in dairy contest can affect the process of production in dairy plants. The bacterial lysis is evident by slowing or sometimes by completely stopping of fermentation process in cheese making. The importance of the matter is still evident by different studies on this. The origin of bacteriophage infection can be raw materials, the starter cultures such as co-products. Disinfection of the environment and biodiversity of species/strains in starter cultures, whether natural or selected cultures, are essential in prevention of bacteriophage contamination. Particularly in selected starter cultures it is central the evaluation of sensitivity to phage infection of strains. 

In this study is considered the sensitiveness to bacteriophage of selected strains of Streptococcus thermophilus, employed as starter for the processing of pasta filata; for the strains different bacteriophages were selected from whey of production process of the pasta filata cheese. The comparison of the sensitivity to phage of strains carried out different cluster where strains have similar response phage. The infection has also been confirmed by studies at the scanning electron microscope

The study shows the constant presence of bacteriophages in the dairy environment for which to study and ensure biodiversity in the composition of microbial starters is a guarantee of quality and success in dairy processes.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager

 


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Safety and innovation of pasta filata

fiordilatte

Food safety and innovation in the production of mozzarella cheese

The chain of mozzarella cheese in Molise: journey through tradition, quality and innovation - Monteverde Bojano 10 August 2013

The conference, realized in the local area of production of pasta filata cheese where the company originates, is focused on the concept of “quality” of mozzarella cheese, according to the different aspects and the prospects in terms of quality assurance and product innovation. The “quality” according to the consumer, “quality” according to the legislation and “quality” according to the production system

The consumer can intend “quality” the nutritional content and for the linkage to the territory and the history of the product.

European legislation imposes controls on the absence of risks in raw materials, implementation of the Hygiene Package and the rules on traceability. 

The production system applies a quality system through the selection of suitable raw materials without risks, monitoring and standardization of process and control of the distribution chain.

The food scandals of last years could convince companies to choice more controlled and standardized processes. Choices of companies could be oriented not only to the price policy, but to improve process and product.

Improving process through innovation of plant and use of technological coadjutants and improving products through transformation in functional food (reduced content of cholesterol or lactose, as carrier of probiotic or beneficial substances).

S. D’Alonges - PHD in Food Biotechnology - R&D Manager 

 


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