Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristic of mozzarella cheese
Abstract
In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed that Pseudomonas spp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.
Anno di pubblicazione
2012
ISSN
0022-0299
ISBN
Non Disponibile
Numero di citazioni Wos
10
Ultimo Aggiornamento Citazioni
Non Disponibile
Numero di citazioni Scopus
12
Ultimo Aggiornamento Citazioni
Non Disponibile
Settori ERC
Non Disponibile
Codici ASJC
Non Disponibile
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