Use of Chitosan to Prolong Mozzarella Cheese Shelf Life

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 sto...

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Published in:Journal of dairy science 2005-08, Vol.88 (8), p.2683-2688
Main Authors: Altieri, C, Scrocco, C, Sinigaglia, M, Del Nobile, M. A
Format: Article
Language:English
Subjects:
Animal productions
Anti-Infective Agents
antibacterial properties
Biological and medical sciences
Cheese - microbiology
cheese starters
chitosan
Chitosan - pharmacology
cold storage
Colony Count, Microbial
Enterobacteriaceae - drug effects
Enterobacteriaceae - growth & development
food additives
Food industries
Food Preservatives
Fundamental and applied biological sciences. Psychology
Lactic Acid
Lactobacillus - drug effects
Lactobacillus - growth & development
microbial growth
Micrococcaceae
Milk and cheese industries. Ice creams
Mozzarella cheese
natural antimicrobial substance
shelf life
Solutions
Terrestrial animal productions
Time Factors
Vertebrates
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cited_by cdi_FETCH-LOGICAL-c569t-d68ff348f482c437cf3716f0c4ef70c2ffa55acfc15ca3ffa054b989a678abb83
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Sinigaglia, M
Del Nobile, M. A
description 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/chitosan 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 microorganisms, such as Micrococcaceae, and lightly stimulated lactic acid bacteria.
doi_str_mv 10.3168/jds.S0022-0302(05)72946-5
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source ScienceDirect (Online service); EZB Electronic Journals Library
subjects Animal productions
Anti-Infective Agents
antibacterial properties
Biological and medical sciences
Cheese - microbiology
cheese starters
chitosan
Chitosan - pharmacology
cold storage
Colony Count, Microbial
Enterobacteriaceae - drug effects
Enterobacteriaceae - growth & development
food additives
Food industries
Food Preservatives
Fundamental and applied biological sciences. Psychology
Lactic Acid
Lactobacillus - drug effects
Lactobacillus - growth & development
microbial growth
Micrococcaceae
Milk and cheese industries. Ice creams
Mozzarella cheese
natural antimicrobial substance
shelf life
Solutions
Terrestrial animal productions
Time Factors
Vertebrates
title Use of Chitosan to Prolong Mozzarella Cheese Shelf Life
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