Journal of Dairy Science
Volume 90, Issue 5 , Pages 2126-2131 , May 2007

Innovative Active Packaging Systems to Prolong the Shelf Life of Mozzarella Cheese

  • A. Conte

      Affiliations

    • Department of Food Science, University of Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • ,
  • C. Scrocco

      Affiliations

    • Department of Food Science, University of Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • ,
  • M. Sinigaglia

      Affiliations

    • Department of Food Science, University of Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • ,
  • M.A. Del Nobile

      Affiliations

    • Department of Food Science, University of Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100 Foggia, Italy
    • Corresponding Author InformationCorresponding author.

Received 27 October 2006 ,Accepted 4 December 2006.

  • Image Result

    Time course during storage of lactic acid bacilli concentration in Mozzarella stored in different packaging systems. The curves are the best fit of the reparameterized Gompertz equation to experimenta

    Time course during storage of lactic acid bacilli concentration in Mozzarella stored in different packaging systems. The curves are the best fit of the reparameterized Gompertz equation to experimental data. (♢) Control sample; (■) sample in gel with 500ppm of lemon extract; (□) sample in saline solution with 500ppm of lemon extract.

  • Image Result
    Time course during storage of lactococci concentration in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (♢) C

    Time course during storage of lactococci concentration in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (♢) Control sample; (■) sample in gel with 500ppm of lemon extract; (□) sample in saline solution with 500ppm of lemon extract.

  • Image Result
    Time course during storage of Pseudomonas spp. in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (♢) Control s

    Time course during storage of Pseudomonas spp. in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (♢) Control sample; (■) sample in gel with 1,500ppm of lemon extract; (□) sample in saline solution with 1,500ppm of lemon extract.

  • Image Result
    Time course during storage of coliforms in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (○) Control sample;

    Time course during storage of coliforms in Mozzarella stored in different packaging systems. The curves are the best fit of reparameterized Gompertz equation to experimental data. (○) Control sample; (×) sample in gel with 1,500ppm of lemon extract; (■) sample in saline solution with 1,500ppm of lemon extract.

PII: S0022-0302(07)71702-2

doi: 10.3168/jds.2006-709

Journal of Dairy Science
Volume 90, Issue 5 , Pages 2126-2131 , May 2007

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