Mozzarella shelf life is highly influenced by spoilage microorganisms, which are responsible of off-flavour, texture deterioration and chromatic alteration. The effect of 24 different preserving brines on the chemical, microbiological and sensory characteristics of the product during storage was investigated. Both the brine and product compositions changed over time, because of mass transfer phenomenon. Most of the brines tested caused worsening of the characteristics, whereas that containing 1% calcium lactate at pH 3.50 gave very interesting results. The product stored in such brine had lower bacterial counts and better sensory characteristics than the control, and did not undergo to chromatic alteration.
|Titolo:||Development of a brine for mozzarella preservation|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|