dairy
Yeast swelling in buffalo mozzarella
Solution:
Replacement of the used microbial flora by an appropriate one
Product: Mozzarella di bufala
Area: Caserta - Campania
Before
After
Excessive oiling off in cow mozzarella for pizza
Solution:
In this case the excessive oiling off was due to the use of milk with very high fat content and an irregular acidification of the curd.
The use of a suitable culture and the reformulation of the acidification and production process was decisive.
Product: Cow mozzarella for pizza
Area: Bari - Apulia
Before
After
Late swelling in Sardinian pecorino cheese
Solution:
Use of bioprotection culture
Product: Sardinian pecorino cheese
Area: Nuoro - Sardinia
Before
After
Weaving in Gorgonzola
Solution:
Insertion of appropriate microbial culture, mould and yeast
Product: Gorgonzola
Area: Novara - Piemonte
Before
After
Colour of the pasta in aged cheese during seasoning phase
Solution:
Correction of whey starter
Product: Aged Cheese
Area: Mantova – Veneto
Before
After
Listeria contamination on taleggio surface
Solution:
Change of washing practices and use of an antagonist culture for Listeria
Product: Taleggio
Area: Bergamo - Lombardia
Before
Contamination in Caciocavallo silano cheese
Solution:
Riformulation of whey starter
Product: Caciocavallo silano
Area: Campobasso - Molise
Before
After
External Contamination in fior di latte
Solution:
Use of bioprotection culture and lactic acid
Product: Fior di latte
Area: Latina - Lazio
Before
After
Contamination in burrata
Solution:
Use of specific protection culture and potassium sorbate
Product: Burrata
Area: Bari - Puglia
Before
After
meat
Oxidation, deconstruction of the product and absence of aroma
Solution:
Use of starter for maturation of the product and for flavoring
Product: Sausage
Area: Cosenza - Calabria
Before
After
Oxidation and rancidity in sausage
Solution:
Inclusion of ascorbic acid during working process
Product: Sausage
Area: Rome - Lazio
Before
After
canning
Bacterial colony development
Solution:
Introduction of lactic acid and sorbate
Product: Sottolio
Area: Naples - Campania
Before
After
Growth of the bacterium Clostridium botulinum in tomato sauce
Solution:
Inclusion of citric acid and nitrate during working process
Product: Tomato sauce
Area: Salerno - Campania
Before
After
beverage
White wine oxidation
Solution:
Use of citric acid
Product: White wine
Area: Avellino - Campania
Before
After
Acidity and aroma in orange juice
Solution:
Use of citric acid during working process
Product: Orange juice
Area: Catania- Sicily
