Skip to main content
SpringerLink
Log in

Studies on the ripening of ‘Grano Padano’ cheese manufactured from milk irradiated with UV light

  • Food Microbiology
  • Published:
European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

Milk used for ‘Grano Padano’ cheese production was irradiated using UV bactericidial lamps (180 μw cm−2 sec−1). The microflora of the milk was destroyed to a large extent, whereas mesophilic, thermophilic, and caseinolytic bacteria were only slightly damaged. Cheese obtained in this was was found to possess better organoleptic properties than the cheese made from milk with formaldehyde added. Chemical and bacteriological characteristics of cheese made from UV-treated milk are reported.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Benassi,R. (1964). Il latte38, 335–338

    Google Scholar 

  • Bonomi,A., Magnani,M. (1963). Il latte37, 537–544

    Google Scholar 

  • Chapman,G.E. (1945). J. Bact.50, 201–203

    Google Scholar 

  • Cuhsny,A.R. (1936). A text book of pharmacology and therapeutics. Philadelphia: Lea and Febiger

    Google Scholar 

  • Hirsch,A., Grinsted,E. (1954). J. Dairy Res.21, 101–110

    Google Scholar 

  • Martley,F.G., Jayashanka,S.R., Lawrence, R.C. (1970). J. Appl. Bact.33, 363–370

    Google Scholar 

  • de Man,J.C., Rogosa,M., Sharpe,M.E. (1960). J. Appl. Bact.23, 130–132

    Google Scholar 

  • Methods of analysis — (1965). A.O.A.C. 10th Ed. pp. 419

  • Ottogalli,G., Galli,A. (1967). Ann.Microbiol.17, 135–145

    Google Scholar 

  • Pack,M.Y., Vedamuthu,E.R., Sandine,W.E., Elliker,P.R. (1968). J. Dairy Sci.51, 339–344

    Google Scholar 

  • Rath,S., (1949). Milch-Wiss. Berichte, Wolfpassing. II, 97–99

    Google Scholar 

  • Snell,F.D., Snell,C.T. (1963). Colorimetric methods of analysis. Vol. 2, pp. 814–815. New York: Van Nostrand

    Google Scholar 

  • Snell,F.D., Snell,C.T. (1963). Colorimetric methods of analysis. Vol. 3, pp. 253–254. New York: Van Nostrand

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Istituto di Ispezione degli Alimenti di Origine Animale, University of Milan, Via Celoria 10, Milan, Italy

    G. Caserio, M. A. Bianchi, G. Beretta & I. Dragoni

Authors
  1. G. Caserio
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. A. Bianchi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Beretta
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. Dragoni
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Caserio, G., Bianchi, M.A., Beretta, G. et al. Studies on the ripening of ‘Grano Padano’ cheese manufactured from milk irradiated with UV light. European J. Appl Microbiol. 1, 247–257 (1975). https://doi.org/10.1007/BF00930698

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00930698

Keywords

Search

Navigation