ABSTRACT This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chito- san solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4°C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms, whereas it did not influence the growth of other microor- ganisms, such as Micrococcaceae, and lightly stimu- lated lactic acid bacteria. (Key words: Mozzarella cheese, chitosan, shelf life, natural antimicrobial substance)
Use of chitosan to prolong Mozzarella cheese shelf life
ALTIERI, CLELIA;SINIGAGLIA, MILENA GRAZIA RITA;DEL NOBILE, MATTEO ALESSANDRO
2005-01-01
Abstract
ABSTRACT This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chito- san solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4°C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms, whereas it did not influence the growth of other microor- ganisms, such as Micrococcaceae, and lightly stimu- lated lactic acid bacteria. (Key words: Mozzarella cheese, chitosan, shelf life, natural antimicrobial substance)I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
