Italian traditional mozzarella is a high moisture table cheese that is sold packaged in water for preserving freshness. Despite of the high foreign demand, high perishability limits export. For extending shelf life, the dairy industries have long been engaged in controlling the growth of spoilage microflora, which is the main responsible of alteration. The present paper describes the results of a study that aimed to assess if using acidified brine instead of water, the growth of these microorganisms could be delayed. A suitable brine was first developed, based on calcium lactate and lactic acid, that did not impair the sensory characteristics of the cheese. Then, the shelf-life study was carried out, and the results revealed a significant delay of the growth of total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae. The sensory characteristics of the cheese remained within the acceptability limits until 21 days and, compared with the sample stored in water, the shelf life was extended of more than 50% Very interestingly, the experimental brine also prevented the occurrence of the blue discoloration defect, known to be caused by Pseudomonas fluorescens. Even though further investigation is needed, the results obtained can open new marketing perspectives for producers of traditional mozzarella.

Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine

Faccia, M.;Gambacorta, G.;Natrella, G.;Caponio, F.
2019-01-01

Abstract

Italian traditional mozzarella is a high moisture table cheese that is sold packaged in water for preserving freshness. Despite of the high foreign demand, high perishability limits export. For extending shelf life, the dairy industries have long been engaged in controlling the growth of spoilage microflora, which is the main responsible of alteration. The present paper describes the results of a study that aimed to assess if using acidified brine instead of water, the growth of these microorganisms could be delayed. A suitable brine was first developed, based on calcium lactate and lactic acid, that did not impair the sensory characteristics of the cheese. Then, the shelf-life study was carried out, and the results revealed a significant delay of the growth of total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae. The sensory characteristics of the cheese remained within the acceptability limits until 21 days and, compared with the sample stored in water, the shelf life was extended of more than 50% Very interestingly, the experimental brine also prevented the occurrence of the blue discoloration defect, known to be caused by Pseudomonas fluorescens. Even though further investigation is needed, the results obtained can open new marketing perspectives for producers of traditional mozzarella.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/226029
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