PROBIOTIC BACTERIA IN FRESH CHEESES: TECHNOLOGICAL CHARACTERIZATION AND VITALITY
L. Cocolin - A. Valente - V. Alessandria - G. Zeppa
In this paper we describe the technological characterisation and the evaluation of three lactobacilli (Lactobacillus acidophilus LA-5, Lactobacillus rhamnosus GG and Lactobacillus casei Shirota), recognized as probiotic strains, for the production of a fresh cheese with high counts of probiotic microorganisms. After the first step, investigating the capabilities of the strains to grow and acidify in milk, we optimised a cheese manufacturing protocol that allowed the production of the probiotic fresh cheese. All the three strains tested showed, with different dynamics, a growth during production and storage, reaching a count of 108 colony forming units/g at day 15. Due to the lack of strong acidification, the cheese obtained resulted to be easily spoiled by yeasts and coliforms, most probably coming from the environment. This evidence highlighted the necessity of determining the shelf-life of the product in 8 days from the production. This study demonstrates the possibility to use probiotic strains also in different products, other than yoghurt or fermented milks, allowing to offer a wider range of functional products to the final consumer.

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MOULDS ON THE SURFACE OF PROVOLONE CHEESE: DESCRIPTION AND ICONOGRAPHY OF SPORENDONEMA CASEI
C. Cantoni - S. Milesi - S. Pirani - M. Pavesi
The red mould which develops on the surfaces of provolone cheese in certain curing rooms is Sporendonema casei. The description and macro- and microscopic features of the mould have been reported here.

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REGULATION 1881/2006/EC: SOME CONSIDERATIONS REGARDING THE LEGAL LIMITS TO BE APPLIED TO PROCESSED FOODS
P. Gallo - L. Serpe - M. Esposito - F.P. Serpe
The Regulation 1881/2006/EC harmonised some criteria for the official control of environmental contaminants in foods throughout the European Union. It introduced the tolerable maximum limits for nitrates, mycotoxins, lead, cadmium, mercury, inorganic tin, 3-monochloro-1,2-propanediol, dioxins and dioxin-like PCBs, polycyclic aromatic hydrocarbons (referred to benzo[a]pyrene). Nevertheless, it is difficult to apply the Regulation to some processed foods, if full information regarding the manufacturing process are not provided. In these cases, the compliance with maximum limits could not be evaluated, hampering the enforcement of the legal actions for ensuring food safety and affecting official control activity.

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