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Article: Natural Polysaccharide-Based Gels for Dairy Food Preservation
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Aug 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The innovative packaging systems described in the present work, based on natural gels, have been shown to increase the shelf life of the Mozzarella cheese, without adding any chemical substance and without thermal procedures. Physical, physicochemical, microbiological, analytical, and mechanical analyses were used to monitor the quality of the cheese as a function of storage type and storage time. In particular, microbiological analysis confirmed that the characteristics of the Mozzarella cheese stored at 4°C in gel are maintained for more than 15 d, whereas samples stored in the mother solution lost important characteristics after 5 d. A penetration test (texture) confirmed that ...