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Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

Published online by Cambridge University Press:  10 December 2020

Angela Zappia ,
Maria Luisa Branca ,
Amalia Piscopo  and
Marco Poiana
Angela Zappia*
Affiliation:
Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124Reggio Calabria, Italy
Maria Luisa Branca
Affiliation:
Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124Reggio Calabria, Italy
Amalia Piscopo
Affiliation:
Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124Reggio Calabria, Italy
Marco Poiana
Affiliation:
Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124Reggio Calabria, Italy
*
Author for correspondence: Angela Zappia, Email: angela.zappia@unirc.it
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Abstract

Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.

Keywords

Bergamot juicemozzarellapreserving liquidshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 474 - 479
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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