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Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese

Published online by Cambridge University Press:  07 January 2010

Daniela Gammariello ,
Amalia Conte ,
Massimiliano Attanasio  and
Matteo Alessandro Del Nobile
Daniela Gammariello
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Amalia Conte
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia Dipartimento di Scienze degli Alimenti, Università di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Massimiliano Attanasio
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Matteo Alessandro Del Nobile*
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia Dipartimento di Scienze degli Alimenti, Università di Foggia, Via Napoli, 25 – 71100Foggia, Italia
*
*For correspondence; e-mail: ma.delnobile@unifg.it
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Abstract

The effectiveness of three natural compounds in slowing down the deterioration of microbial quality of Fior di latte cheese is addressed. In particular, the control of the growth of spoilage microorganisms and the determination of the Microbiological Stability Limit (MAL) were the main goals. A Central Composite Design (CCD) strategy was adopted to highlight possible combined effects between three essential oils: sage and two types of lemon. Results showed an increase in the MAL value for all cheese samples packaged with the antimicrobial compounds, compared with the control cheese. Moreover, the combinations of the three essential oils indicated that the substances can act in a synergistic or antagonistic way, depending on their concentrations. In particular, a synergistic effect was evident when the three compounds were used at about 3000 ppm.

Keywords

Fior di latte cheeseessential oilsmicrobial stabilitycentral composite design (CCD)
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 2 , May 2010 , pp. 144 - 150
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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