Water Buffalo Mozzarella Cheese Stored in Polysaccharide-Based Gels: Correlation Between Prolongation of the Shelf-Life and Physicochemical Parameters

Sodium concentration in preservation liquid (mg/L) relative to conservation days. Standard deviation is less than 0.2%.

Calcium concentration in preservation liquid (mg/L) relative to conservation days. Standard deviation is less than 0.2%.

Sodium and Ca concentration in water buffalo cheese (mg/kg) relative to conservation days. Standard deviation is less than 0.2%.

Calcium and Na concentration in water buffalo cheese in gel (mg/kg) relative to conservation days. Standard deviation is less than 0.2%.

Sodium concentration in water buffalo cheese in preservation liquid and in gel (mg/kg) relative to conservation days. Standard deviation is less than 0.2%.

Calcium concentration in water buffalo cheese in preservation liquid and in gel (mg/kg) relative to conservation days. Standard deviation is less than 0.2%.

(A) Confocal fluorescence staining of Mozzarella after 21 d of storage in liquid, (B) Mozzarella after 21 d of storage in gel, and (C) fresh Mozzarella. (A) Alteration of the microscopic structure of protein fibers and fat globules is evident compared with (B) and (C). Color figure available online (http://jds.fass.org/content/vol91/issue4/)