Skip to main content
SpringerLink
Log in
Book cover

Traceability in the Dairy Industry in Europe pp 29–66Cite as

The ExTra Tool—A Practical Example of Extended Food Traceability for Cheese Productions

  • Chapter
  • First Online:

Abstract

At present, the problem of traceability in food industries is one of the most important and emerging factors with a notable influence on the management of food business operators. In fact, the mandatory requisite of traceability, both from raw materials to final products and vice versa, is mentioned in many legislative documents and in the most important voluntary food certification standards. The situation is continually evolving, and the most part of food and beverage sectors are trying to find different solutions. Traceability is one of the main pillars of the modern food safety strategy worldwide. The sector of milk and dairy productions can show an extremely variegated situation because of the many possible intermediate and final products associated with the original raw material: milk. 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 ‘off-line’ products). One or more processing food business operators can be involved in the global process; the role of water has to be considered. The aim of this chapter is to describe in practice the complex operations—named jointly ‘traceability’—related to a peculiar sub-area of milk-based products: cow’s milk cheese by means of a software product—the ExTra tool—with reference to two simulated productions: Mozzarella cheese and a general semi-hard cheese.

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

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   129.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • Alichanidis E (2007) Cheeses ripened in brine—168, what causes softening of the cheese body in white-brined cheeses? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Allain V, Salines M, Le Bouquin S, Magras C (2018) Designing an innovative warning system to support risk-based meat inspection in poultry slaughterhouses. Food Control 89:177–186. https://doi.org/10.1016/j.foodcont.2018.02.003

    Article  Google Scholar 

  • Allata S, Valero A, Benhadja L (2017) Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: the case study of an ice cream company in Algeria. Food Control 79:239–253. https://doi.org/10.1016/j.foodcont.2017.04.002

    Article  Google Scholar 

  • Aworh OC, Muller HG (1987) Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera). Food Chem 26(1):71–79. https://doi.org/10.1016/0308-8146(87)90168-3

    Article  CAS  Google Scholar 

  • Banks JM (2007a) Ultrafiltration of cheesemilk—16, why is ultrafiltration used for cheesemaking and how is it applied? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Banks JM (2007b) Flavour, texture and flavour defects in hard and semi-cheeses—93, cheese is weak bodied. What strategies could be adopted to produce a firmer cheese and what are the effects of each treatment? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Banks JM (2007c) Cheese yield—52, what factors under the control of the cheesemaker affect yield? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Barbieri G, Barone C, Bhagat A, Caruso G, Conley Z, Parisi S (2014) The prediction of shelf life values in function of the chemical composition in soft cheeses. In: The influence of chemistry on new foods and traditional products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-11358-6_2

    Google Scholar 

  • Barone C, Barbera M, Barone M, Parisi S, Steinka I (2017) Chemical correlations between industrial curds and final cheeses. can cheesemakers standardise productions? In: Chemical profiles of industrial cow’s milk curds. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-50942-6_4

    Google Scholar 

  • Beulens AJM, Broens DF, Folstar P, Hofstede GJ (2005) Food safety and transparency in food chains and networks relationships and challenges. Food Control 16(6):481–486. https://doi.org/10.1016/j.foodcont.2003.10.010

    Article  Google Scholar 

  • Beresford T (2007) The microbiology of cheese ripening—55, what factors affect microbial growth in cheese? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Bibi F, Guillaume C, Gontard N, Sorli B (2017) A review: RFID technology having sensing aptitudes for food industry and their contribution to tracking and monitoring of food products. Trend Food Sci Technol 62:91–103. https://doi.org/10.1016/j.tifs.2017.01.013

    Article  CAS  Google Scholar 

  • Bitzios M, Jack L, Krzyzaniak SC, Xu M (2017) Dissonance in the food traceability regulatory environment and food fraud. In: Martino G, Karantininis K, Pascucci S, Dries L, Codron JM (eds) It’s a jungle out there—the strange animals of economic organization in agri-food value chains. Wageningen Academic Publishers, Wageningen. https://doi.org/10.3920/978-90-8686-844-5_0

  • Chen PY (2017) A decision-making model for deterring food vendors from selling harmless low-quality foods as high-quality foods to consumers. J Food Qual Article ID 7807292:1–8. https://doi.org/10.1155/2017/7807292

    Google Scholar 

  • Da Silveira GG, De Oliveira GM, Ribeiro EJ, Monti R, Contiero J (2005) Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation. Braz Arch Biol Technol 48(6):931–937. https://doi.org/10.1590/s1516-89132005000800009

    Article  Google Scholar 

  • Delgado A, Vaz de Almeida MD, Parisi S (2016) Chemistry of the Mediterranean diet. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7

    Book  Google Scholar 

  • European Commission (2004) Commission Regulation (EC) No 2230/2004 of 23 December 2004 laying down detailed rules for the implementation of European Parliament and Council Regulation (EC) No 178/2002 with regard to the network of organisations operating in the fields within the European Food Safety Authority’s mission. Off J Eur Union L379:64–67

    Google Scholar 

  • European Commission (2006) Commission Regulation (EC) No 575/2006 of 7 April 2006 amending Regulation (EC) No 178/2002 of the European Parliament and of the Council as regards the number and names of the permanent Scientific Panels of the European Food Safety Authority. Off J Eur Union L100:3–3

    Google Scholar 

  • European Commission (2008) Commission Regulation (EC) No 202/2008 of 4 March 2008 amending Regulation (EC) No 178/2002 of the European Parliament and of the Council as regards the number and names of the Scientific Panels of the European Food Safety Authority. Off J Eur Union L60:17–17

    Google Scholar 

  • European Commission (2011a) Commission Implementing Regulation (EU) No 931/2011 of 19 September 2011 on the traceability requirements set by Regulation (EC) No 178/2002 of the European Parliament and of the Council for food of animal origin. Off J Eur Union L242:2–3

    Google Scholar 

  • European Commission (2011b) Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Off J Eur Union L295:1–177

    Google Scholar 

  • European Commission (2011c) Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. Off J Eur Union L304:18–63

    Google Scholar 

  • European Commission (2013) Commission Implementing Regulation (EU) No 208/2013 of 11 March 2013 on traceability requirements for sprouts and seeds intended for the production of sprouts. Off J Eur Union L68:16–18

    Google Scholar 

  • European Commission (2018) Commission Regulation (EU) 2018/98 of 22 January 2018 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)

    Google Scholar 

  • European Parliament and Council (2002) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food SafetyAuthority and laying down procedures in matters of food safety. Off J Eur Comm L 31:1–24

    Google Scholar 

  • European Parliament and Council (2003a) Regulation (EC) No 1642/2003 of the European Parliament and of the Council of 22 July 2003 amending Regulation (EC) No 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off J Eur Union L245:4–6

    Google Scholar 

  • European Parliament and Council (2003b) Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC. Off J Eur Union L268:24–28

    Google Scholar 

  • European Parliament and Council (2009) Regulation (EC) No 596/2009 of the European Parliament a n of the Council of 18 June 2009 adapting a number of instruments subject to the procedure referred to in Article 251 of the Treaty to Council Decision 1999/468/EC with regard to the regulatory procedure with scrutiny Adaptation to the regulatory procedure with scrutiny—Part Four. Off J Eur Union L188:14–92

    Google Scholar 

  • European Parliament and Council (2014) Regulation (EU) No 652/2014 of the European Parliament and of the Council of 15 May 2014 laying down provisions for the management of expenditure relating to the food chain, animal health and animal welfare, and relating to plant health and plant reproductive material, amending Council Directives 98/56/EC, 2000/29/EC and 2008/90/EC, Regulations (EC) No 178/2002, (EC) No 882/2004 and (EC) No 396/2005 of the European Parliament and of the Council, Directive 2009/128/EC of the European Parliament and of the Council and Regulation (EC) No 1107/2009 of the European Parliament and of the Council and repealing Council Decisions 66/399/EEC, 76/894/EEC and 2009/470/EC. Off J Eur Union L189: 1–32

    Google Scholar 

  • Eymery O, Pangborn RM (1988) Influence of fat, citric acid and sodium chloride on texture and taste of a cheese analog. Sci Aliment 8:15–32

    Google Scholar 

  • Farkye NY (2007) Acid and acid/heat-coagulated cheeses—185, How may the mouthfeel of Queso Blanco be improved? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Ferrero R, Gandino F, Montrucchio B, Rebaudengo M (2018) A cost-effective proposal for an RFID-based system for agri-food traceability. Int J Ad Hoc Ubiquitous Comp 27(4):270. https://doi.org/10.1504/ijahuc.2018.090598

    Article  Google Scholar 

  • Food Marketing Research and Information Center (2008) Handbook for introduction of food traceability systems (Guidelines for Food Traceability), March 2007, 2nd edn. Food Marketing Research and Information Center (FMRIC), Tokyo. http://www.maff.go.jp/j/syouan/seisaku/trace/pdf/handbook_en.pdf. Accessed 22 June 2018

  • Golan EH, Krissoff B, Kuchler F, Calvin L, Nelson K, Price G (2004) Traceability in the US food supply: economic theory and industry studies (No. 33939). Economic Research Service, United States Department of Agriculture, Agricultural Economic Report No. 830. United States Department of Agriculture, Washington, DC

    Google Scholar 

  • GSFA (2017) Codex General Standard of Food Additives (GSFA) Online Database. Codex Alimentarius Commission, Rome. http://www.fao.org/gsfaonline/index.html;jsessionid=B20A337D098220B1C4BB75A4B8AB3254. Accessed 21 June 2018

  • Guinee TP (2007) Salt in cheese—45, How should cheese brine be prepared and maintained? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Jin S, Zhang Y, Xu Y (2017) Amount of information and the willingness of consumers to pay for food traceability in China. Food Control 77:163–170. https://doi.org/10.1016/j.foodcont.2017.02.012

    Article  Google Scholar 

  • Kelly AL (2007) Milk—2, What is the typical composition of cow’s milk and what milk constituents favour cheesemaking? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • King T, Cole M, Farber JM, Eisenbrand G, Zabaras D, Fox EM, Hill JP (2017) Food safety for food security: relationship between global megatrends and developments in food safety. Trend Food Sci Technol 68:160–175. https://doi.org/10.1016/j.tifs.2017.08.014

    Article  CAS  Google Scholar 

  • Kok E (2017) DECATHLON–development of cost efficient advanced DNA-based methods for specific traceability issues and high level on-site application–FP7 project. Impact 3:42–44. https://doi.org/10.21820/23987073.2017.3.42

    Article  Google Scholar 

  • Lacorn M, Lindeke S, Siebeneicher S, Weiss T (2018) Commercial ELISA measurement of allergens and gluten: what we can learn from case studies. J AOAC Int 101(1):102–107. https://doi.org/10.5740/jaoacint.17-0399

    Article  CAS  Google Scholar 

  • Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Moscato U, Delia S (2017) Chemistry and hygiene of food additives. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-57042-6

    Book  Google Scholar 

  • Lewis KE, Grebitus C, Colson G, Hu W (2016) German and British consumer willingness to pay for beef labeled with food safety attributes. J Agric Econ 68(2):451–470. https://doi.org/10.1111/1477-9552.12187

    Article  Google Scholar 

  • Mania I, Barone C, Caruso G, Delgado A, Micali M, Parisi S (2016) Traceability in the cheesemaking field. The regulatory ambit and practical solutions. Food Qual Mag 3:18–20. ISSN 2336-4602. https://www.joomag.com/magazine/food-quality-magazine-july-2016/0123592001469962176. Accessed 25 June 2018

  • McSweeney PLH (2007a) Milk, 1. Introduction. In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • McSweeney PLH (2007b) Conversion of milk to curd—27, what enzymes are in rennet? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • McSweeney PLH (2007c) Acidification—1, Introduction. In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • McSweeney PLH (2007d) Preparation of cheesemilk—11, What effects does pasteurisation have on cheesemilk? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Moyer DC, DeVries JW, Spink J (2017) The economics of a food fraud incident–case studies and examples including melamine in wheat gluten. Food Control 71:358–364. https://doi.org/10.1016/j.foodcont.2016.07.015

    Article  Google Scholar 

  • Nicolae CG, Moga LM, Bahaciu GV, Marin MP (2017) Traceability system structure design for fish and fish products based on supply chain actors needs. Sci Pap Ser D Anim Sci 60:353–358. ISSN 2285-5750

    Google Scholar 

  • Olsen P, Borit M (2018) The components of a food traceability system. Trend Food Sci Technol 29(2):142–150. https://doi.org/10.1016/j.tifs.2012.10.003

    Article  CAS  Google Scholar 

  • Parisi S (2002a) I fondamenti del calcolo della data di scadenza degli alimenti: principi ed applicazioni. Ind Aliment 41, 417:905–919

    Google Scholar 

  • Parisi S (2002b) Profili evolutivi dei contenuti batterici e chimico-fisici in prodotti lattiero-caseari. Ind Aliment 41(412):295–306

    Google Scholar 

  • Parisi S (2003) Evoluzione chimico-fisica e microbiologica nella conserva-zione di prodotti lattiero- caseari. Ind Aliment 42(423):249–259

    Google Scholar 

  • Parisi S (2004) The prediction of shelf life about cheese on the basis of storage temperature. Ital J Food Sci (Special issue), 11–19

    Google Scholar 

  • Parisi S (2006) Profili chimici delle caseine presamiche alimentari. Ind Aliment 45(457):377–383

    Google Scholar 

  • Parisi S (2009) Intelligent packaging for the food industry. In: Carter EJ (ed) Polymer electronics—a flexible technology. Smithers Rapra Technology Ltd, Shawbury

    Google Scholar 

  • Parisi S (2012) La mutua ripartizione tra lipidi e caseine nei formaggi. Un approccio simulato. Ind. Aliment 523(51):7–15

    Google Scholar 

  • Parisi S (2013) Food industry and packaging materials. User-oriented Guidelines for Users. Smithers Rapra Technology Ltd, Shawbury

    Google Scholar 

  • Parisi S, Laganà P, Delia AS (2006) Il calcolo indiretto del tenore proteico nei formaggi: il metodo CYPEP. Ind Aliment 45(462):997–1010

    Google Scholar 

  • Parisi S, Laganà P, Stilo A, Micali M, Piccione D, Delia S (2009) Il massimo assorbimento idrico nei formaggi. Tripartizione del contenuto acquoso per mole d’azoto. Ind Aliment 48(491):31–41

    Google Scholar 

  • Paz NF, Gonçalvez De Oliveira E, Villalva FJ, Armada M, Ramó AN (2017) Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. Food Sci Technol 37(2):193–201. https://doi.org/10.1590/1678-457x.05116

    Article  Google Scholar 

  • Pisanello D, Caruso G (2018) Novel foods in the European Union. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-93620-8

    Book  Google Scholar 

  • Prins J, Nielsen TK (1970) Microbial rennet. Mucor miehei. Proc Biochem 5(5):34–35

    Google Scholar 

  • Rodrigues JF, Gonçalves CS, Pereira RC, Carneiro JDS, Pinheiro ACM (2014) Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 97(8):4733–4744. https://doi.org/10.3168/jds.2014-7913

    Article  CAS  Google Scholar 

  • Roseiro LB, Barbosa M, Ames JM, Wilbey RA (2003) Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. Int J Dairy Technol 56(2):76–85. https://doi.org/10.1046/j.1471-0307.2003.00080.x

    Article  Google Scholar 

  • Seker S, Beyenal H, Tanyolac A (1999) Modeling milk clotting activity in the continuous production of microbial rennet from Mucor miehei. J Food Sci 64(3):525–529. https://doi.org/10.1111/j.1365-2621.1999.tb15076.x

    Article  CAS  Google Scholar 

  • Sheenan JJ (2007a) Acidification—19, what problems are caused by antibiotic residues in milk? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Sheenan JJ (2007b) Salt in cheese—46, how does NaCl affect the microbiology of cheese? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton

    Google Scholar 

  • Silva SV, Malcata FX (2000) Action of cardosin A from Cynara humilis on ovine and caprine caseinates. J Dairy Res 67(3):449–454. https://doi.org/10.1017/s0022029900004234

    Article  CAS  Google Scholar 

  • Silvis ICJ, van Ruth SM, van der Fels-Klerx HJ, Luning PA (2017) Assessment of food fraud vulnerability in the spices chain: an explorative study. Food Control 81:80–87. https://doi.org/10.1016/j.foodcont.2017.05.019

    Article  Google Scholar 

  • Steinka I, Parisi S (2006) The influence of cottage cheese manufacturing technology and packing method on the behaviour of micro-flora. Joint Proc, Deutscher Speditions- und Logistikverband e.V., Bonn, and Institut für Logistikrecht & Riskmanagement, Bremerhaven

    Google Scholar 

  • Stilo A, Parisi S, Delia S, Anastasi F, Bruno G, Laganà P (2009) La Sicurezza Alimentare in Europa: confronto tra il “Pacchetto Igiene” e gli Standard British Retail Consortium (BRC) ed International Food Standard (IFS). Ann Ig 21(4):387–401

    Google Scholar 

  • Telesetsky A (2017) US seafood traceability as food law and the future of marine fisheries. Environ Law 43(3):765–795

    Google Scholar 

  • Vairo Cavalli S, Silva SV, Cimino C, Malcata FX, Priolo N (2008) Hydrolysis of caprine and ovine milk proteins, brought about by aspartic peptidases from Silybum marianum flowers. Food Chem 106(3):997–1003. https://doi.org/10.1016/j.foodchem.2007.07.015

    Article  CAS  Google Scholar 

  • Zhang D (2015) Best practices in food traceability. In: Proceeding of the Institute of Food Technologists (IFT) 15, Chicago, 10th July–13th July 2015. http://www.ift.org/gftc/~/media/GFTC/Events/Best%20Practices%20in%20Food%20Traceability.pdf. Accessed 22 June 2018

Download references

Author information

Authors and Affiliations

  1. Gambino Industrie Alimentari S.p.A., Carini, Sicily, Italy

    Ignazio Mania

  2. MeditBio-Centre for Mediterranean Bioresources and Food, University of Algarve, Faro, Portugal

    Amélia Martins Delgado

  3. Componiamo il Futuro (CO.I.F.) Association, Palermo, Italy

    Caterina Barone

  4. Componiamo il Futuro (CO.I.F.) Association, Palermo, Italy

    Salvatore Parisi

Authors
  1. Ignazio Mania
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amélia Martins Delgado
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Caterina Barone
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Salvatore Parisi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ignazio Mania .

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Mania, I., Delgado, A.M., Barone, C., Parisi, S. (2018). The ExTra Tool—A Practical Example of Extended Food Traceability for Cheese Productions. In: Traceability in the Dairy Industry in Europe. Springer, Cham. https://doi.org/10.1007/978-3-030-00446-0_3

Download citation

Publish with us

Policies and ethics

Search

Navigation