Use of active compounds for prolonging the shelf life of mozzarella cheese

International Dairy Journal

Volumn 18, Issue 6, 2008, Pages 624-630

  Sinigaglia, Milena ^a   Bevilacqua, Antonio ^a   Corbo, Maria Rosaria ^a   Pati, Sandra ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DAIRY PRODUCTS; GROWTH KINETICS; LACTIC ACID;

ACTIVE COMPOUNDS; MOZZARELLA CHEESE;

ENZYME ACTIVITY;

BACTERIA (MICROORGANISMS); PSEUDOMONADACEAE;

EID: 42949096591     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.11.022     Document Type: Article

References (30)

1. Altieri C., Scrocco C., Sinigaglia M., and Del Nobile M.A. Use of chitosan to prolong mozzarella cheese shelf life. Journal of Dairy Science 88 (2005) 2683-2688
2. Aly M.E. Prolongation of the keeping quality of mozzarella cheese by treatment with sorbate. Nahrung 40 (1996) 194-200
3. Anonymous. D.P.R. 14/1/1997 n. 54. Regolamento recante attuazione delle Dir. 92/46 e 92/47/CEE in materia di produzione e immissione sul mercato di latte e di prodotti a base di latte. Gazzetta Ufficiale della Repubblica Italiana 59 (1997) S54-S60
4. Bester B.H., and Lombard S.H. Influence of lysozyme on selected bacteria associated with Gouda cheese. Journal of Food Protection 53 (1990) 306-311
5. Bevilacqua A., Corbo M.R., and Sinigaglia M. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad. Journal of Food Protection 70 (2007) 722-728
6. Bishop J.R., and White C.H. Assessment of dairy product quality and potential shelf life-A review. Journal of Food Protection 49 (1986) 739-753
7. Branen J.K., and Davidson P.M. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylene diamine tetraacetic acid and lactoferrin. International Journal of Food Microbiology 90 (2004) 63-74
8. Cabrini A., and Neviani E. Il genere Pseudomonas causa di sapore amaro e di odore putrido sulla superficie di formaggio mozzarella. Il Latte 8 (1983) 90-94
9. Cantoni C., Iacumin L., and Comi G. Alterazione giallo-arancio di mozzarella. Industrie Alimentari 422 (2003) 134-136
10. Cantoni C., Stella S., Cozzi M., Iacumin L., and Comi G. Colorazione blu di mozzarelle. Industrie Alimentari 428 (2003) 840-843
11. Code of Federal Regulations. Title 21: Food and drugs (1998), US Government Printing Office, Washington, DC, USA
12. Corbo, M. R., Bevilacqua, A., & Sinigaglia, M. (2007). Shelf life of ready to use caprese [Special issue]. Italian Journal of Food Science (Proceedings of shelf life international meeting, SLIM 2006), 382-386.
13. Corbo M.R., Del Nobile M.A., and Sinigaglia M. A novel approach for calculating shelf life of minimally processed vegetables. International Journal of Food Microbiology 106 (2006) 69-73
14. Cunningham F.E., Proctor V.A., and Goetsch S.J. Egg white lysozyme as food preservative: An overview. World's Poultry Science 47 (1991) 141-163
15. Farkye N.Y. Microbiology of cheese making and maturation. In: Robinson R.K., Batt C.A., and Patel P.D. (Eds). Encyclopedia of food microbiology Vol. 1 (2000), Academic Press, London, UK 381-387
16. Ferrari E., Gamberi M., Manzini R., Pareschi A., Persona A., and Rigattieri A. Redesign of the mozzarella cheese production process through development of a micro-forming and stretching extruder system. Journal of Food Engineering 59 (2003) 13-23
17. Gill A.O., and Holley R.A. Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA. Food Research International 33 (2000) 83-90
18. Gill A.O., and Holley R.A. Surface application of lysozyme, nisin and EDTA to inhibit spoilage and pathogenic bacteia on ham and bologna. Journal of Food Protection 63 (2000) 1338-1346
19. Gill A.O., and Holley R.A. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C. International Journal of Food Microbiology 80 (2003) 251-259
20. 3+) ethylene diamine tetraacetic acid]: Summary of toxicological, fortification and exposure data. Food and Chemical Toxicology 38 (2000) 99-111
21. Johnston M.D., and Brown M.H. An investigation into the changed physiological state of Vibrio bacteria as a survival mechanism in response to cold temperatures and studies on their sensitivity to heating and freezing. Journal of Applied Microbiology 92 (2002) 1066-1077
22. Kuo M.I., and Gunaserakan S. Effect of frozen storage on physical properties of pasta filata and nonpasta filata mozzarella cheeses. Journal of Dairy Science 86 (2003) 1108-1117
23. Lilbaek H.M., Broe M.L., Hoier E., Fatum T.M., Ipsen R., and Sorensen N.K. Improving the yield of mozzarella cheese by phospholipase treatment of milk. Journal of Dairy Science 89 (2006) 4114-4125
24. Nousiainen J., and Setälä J. Lactic acid bacteria as animal probiotics. In: Salminen S., and von Wright A. (Eds). Lactic acid bacteria. Microbiology and functional aspects. 2nd ed. (1998), Marcel Dekker Inc., New York, NY, USA 437-473
25. Parisi S. Curve predittive per la crescita dei batteri coliformi in prodotti lattiero-caseari. Industrie Alimentari 421 (2003) 29-37
26. Razavi-Rohani S.M., and Griffiths S.M. The effect of mono and polyglycerol laurate on spoilage and pathogenic bacteria associated with foods. Journal of Food Safety 14 (1994) 131-151
27. Richards R.M.E., and Cavill R.H. Electron microscope study of the effect of benzalkonium chloride and edetate disodium on cell envelope of Pseudomonas aeruginosa. Journal of Pharmaceutical Science 65 (1976) 76-80
28. Rondinini G., and Garzaroli C. Mozzarelle prodotte per acidificazione chimica: Aspetti microbiologici e alterativi. Industrie Alimentari 29 (1990) 329-333
29. SIAM. (2001). SIDS initial assessment profile. CAS No. 60-00-4. EDTA. 〈http://www.jetoc.or.sp/HP-SIDSpdffiles/60-00-4.pdfwww.jetoc.or.sp/HP-SIDSpdffiles/60-00-4.pdf〉; accessed 19.07.07.
30. Stevens K.A., Sheldon B.W., Klapes N.A., and Klaenhammer T.R. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria. Applied and Environmental Microbiology 57 (1991) 3613-3615