0000000000464341
AUTHOR
L. Grazia
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures
The effect of different temperatures on the shelf-life of Mozzarella cheese was studied. pH, non-protein nitrogen, moisture, total proteins, methyl esters of combined fatty acids, Total Viable Count, lactic acid bacteria, enterococci, Micrococcaceae, Enterobacteriaceae, psychrotrophic bacteria, Pseudomonas, yeasts and moulds were evaluated during 9 days of storage at 4 degrees, 7 degrees and 13 degrees C. Samples stored at 4 degrees and 7 degrees C showed insignificant variations in the chemical parameters and acceptable increases of the microbial groups. Samples stored at 13 degrees C exhibited a greater increase in the microbial number and higher non-protein nitrogen.
Italian cancer figures, report 2014: Prevalence and cure of cancer in Italy
This Report intends to estimate the total number of people still alive in 2010 after cancer diagnosis in Italy, regardless of the time since diagnosis, and to project these estimates to 2015. This study is also aimed to estimate the number of already cured cancer patients, whose mortality rates have become undistinguishable from that of the general population of the same age and sex.The study took advantage of the information from the AIRTUM database, which included 29 Cancer Registries (covering 21 million people, 35% of the Italian population). A total of 1,624,533 cancer cases diagnosed between 1976 and 2009 contributed to the study. For each registry, the observed prevalence was calcula…