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Article: Innovative Active Packaging Systems to Prolong the Shelf Life of Mozzarella Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- May 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association May 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract, at 3 different concentrations, was used as active agent, in combination with brine and with a gel solution made of sodium alginate. Shelf life tests were run at 15°C to simulate thermal abuse. The cell load of spoilage and dairy functional microorganisms were monitored at regular time intervals during storage. By fitting the experimental data through a modified version of the Gompertz equation, the shelf life of dairy products packaged in the different systems was calculated. Results show an increase ...