Journal of Dairy Science
Volume 91, Issue 4 , Pages 1317-1324 , April 2008

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

  • P. Laurienzo

      Affiliations

    • Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerche, Pozzuoli (NA), Italy
    • ,
  • M. Malinconico

      Affiliations

    • Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerche, Pozzuoli (NA), Italy
    • ,
  • G. Mazzarella

      Affiliations

    • Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
    • ,
  • F. Petitto

      Affiliations

    • Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
    • ,
  • N. Piciocchi

      Affiliations

    • Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
    • ,
  • R. Stefanile

      Affiliations

    • Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
    • ,
  • M.G. Volpe

      Affiliations

    • Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
    • Corresponding Author InformationCorresponding author.

Received 26 June 2007 ,Accepted 3 December 2007.

References 

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  10. Laurienzo P, Malinconico M, Pizzano R, Manzo C, Piciocchi N, Sorrentino A, et al. Natural polysaccharide-based gels for dairy food preservation. J. Dairy Sci. 2006;89:2856–2864
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  12. Lucey JA, Johnson ME, Horne DS. Invited review: Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 2003;86:2725–2743
  13. Malinconico, M., and M. G. Volpe. 2004. Packing systems for the conservation of fresh milk products, as mozzarella cheese or mozzarella-like cheeses (WO/2006/067825), CNR, Italy.
  14. McMahon DJ, Fife RL, Oberg CJ. Water partitioning in Mozzarella cheese and its relationship to cheese meltability. J. Dairy Sci. 1999;82:1361–1369
  15. McMahon DJ, Paulson B, Oberg CJ. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. J. Dairy Sci. 2005;88:3754–3763
  16. Paonessa A. Influence of the preservation liquid of Mozzarella di Bufala Campana D.O.P. on some aspects of its preservation. Bubalus Bubalis. 2004;IV:30–36
  17. Pastorino AJ, Hansen CL, McMahon DJ. Effect of salt on structure-function relationships of cheese. J. Dairy Sci. 2003;86:60–69
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PII: S0022-0302(08)71259-1

doi: 10.3168/jds.2007-0482

Journal of Dairy Science
Volume 91, Issue 4 , Pages 1317-1324 , April 2008

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