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Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

Published online by Cambridge University Press:  05 July 2012

Michele Faccia ,
Marianna Mastromatteo ,
Amalia Conte  and
Matteo Alessandro Del Nobile
Michele Faccia
Affiliation:
Department of Agricultural and Environmental Biology and Chemistry, University of Bari, Via Amendola 165/A-70126, Bari, Italy
Marianna Mastromatteo
Affiliation:
Department of Food Science, University of Foggia, Via Napoli 25–71100, Foggia, Italy
Amalia Conte
Affiliation:
Department of Food Science, University of Foggia, Via Napoli 25–71100, Foggia, Italy
Matteo Alessandro Del Nobile*
Affiliation:
Department of Food Science, University of Foggia, Via Napoli 25–71100, Foggia, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed that Pseudomonas spp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.

Keywords

Mozzarella cheesesodium chloridequalityshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 390 - 396
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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