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The ExTra Tool—Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins

  • Ignazio Mania
  • Amelia Martins Delgado
  • Caterina Barone
  • Salvatore Parisi
Chapter

Abstract

At present, the problem of traceability in food industries is one of the most important and emerging factors with notable influence on the management of food business operators. The sector of cheese products is an interesting example. However, there are ‘cheeses’—obtained from milk, salt, rennet and some minor additive(s)—on the one hand, and different products: ‘processed cheeses’ and ‘analogue cheeses’ or ‘imitation cheeses’ on the other side. The world of processed or melted cheeses is different enough from the sector of cheeses made from milk; however, new emergencies concerning food frauds and authenticity issues, or the undeclared presence of allowed additives with some specific food allergenic reaction, are observed in this ambit. In addition, the declared claims concerning ‘low sugar contents’, ‘low cholesterol amounts’, other health statements, etc., should be discussed in this area. The transformation of raw materials towards the final product(s) determines a complication in the traceability if compared to cheese obtained from milk (or curd). Moreover, durable products such as processed and analogue cheeses can remain on the market for extended period times, thus enhancing the temporal need of traceability data. The flow of input information has to be analysed, raw material per raw material; the same thing is true when speaking of output information concerning final products and by-products (sometimes defined as ‘off-line’ products). Generally, more than one processing food business operators are involved in the global process. The aim of this chapter is to describe in practice the complex operations—named jointly ‘traceability’—in this ambit by means of a software product—the ExTra tool—with reference to two simulated productions: a processed cheese and a general imitation cheese.

Keywords

Analogue cheese Extended Traceability Food business operator Input information Off-Line Output information Processed cheese 

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Copyright information

© Springer Nature Switzerland AG 2018

Authors and Affiliations

  • Ignazio Mania
    • 1
  • Amelia Martins Delgado
    • 2
  • Caterina Barone
    • 3
  • Salvatore Parisi
    • 4
  1. 1.Gambino Industrie Alimentari S.p.A.Carini, SicilyItaly
  2. 2.MeditBio-Centre for Mediterranean Bioresources and FoodUniversity of AlgarveFaroPortugal
  3. 3.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly
  4. 4.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly

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