Sul fascicolo di marzo 2023 della rivista Il latte abbiamo pubblicato l’articolo “Prolungamento della shelf life della burrata: problematiche e prospettive” a firma di Michele Faccia e Giuseppe Natrella.
Ecco la bibliografia citata nel testo:
1) Gazzetta Ufficiale Repubblica Italiana. Iscrizione della denominazione “Burrata di Andria” nel registro delle denominazioni di origine protette e delle indicazioni geografiche protette. (GU Serie Generale n. 296 del 20-12-2016)
2) Rea S., Marino L., Stocchi R., Branciari R., Loschi A.R., Miraglia D., Ranucci D. (2016) Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region. Italian Journal of Food Safety 5, 5879
3) Tirloni E., Stella S., Bernardi C. (2014). Concerns about the microbiological quality of traditional raw milk cheeses: a worldwide issue. International Journal of Health, Animal Science and Food safety 2, 24-31
4) Costa C, Lucera A, Conte A, Zambrini AV, Del Nobile MA (2017) Technological strategies to preserve burrata cheese quality. Coatings, 7, 97
5) Regolamento (CE) n. 2073/2005 della Commissione del 15 novembre 2005 sui criteri microbiologici applicabili ai prodotti alimentari. GU L 338 del 22.12.2005.
6) NSW Food Authority, USA (2009) Microbiological quality guide for ready-to-eat foods. Guideline levels for determining the microbiological quality of ready-to eat foods. https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/scienceandtechnical/microbiological_quality_guide_for_RTE_food.pdf
7) Natrella G., Gambacorta G., Faccia M. (2022). Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese. Journal of Food Processing and Preservation, 46, e16908
8) Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. Journal of Dairy Science, 94, 5289-5297
9) Natrella G., Difonzo G., Calasso M., Costantino G., Caponio F., Faccia M. (2020). Evolution of VOC and sensory characteristics of stracciatella cheese as affected by different preservatives. Foods, 9, 1446
10) Segat A., Biasutti M., Iacumin L., Comi G., Baruzzi F., Carboni C., Innocente N. (2014). Use of ozone in production chain of high moisture Mozzarella cheese. LWT – Food Science and Technology, 55,513-520
11) Hao, J., Wang, Q. (2019). Application of electrolyzed water in fruits and vegetables industry. In: Ding T., Oh DH., Liu D. (eds) Electrolyzed Water in Food: Fundamentals and Applications. Springer, Singapore.
