Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

References 

1. Alves RMV, Sarantopoulos CIG, Van Dender AGF, Faria JAF. Stability of sliced Mozzarella cheese in modified atmosphere packaging. J. Food Prot. 1996;59:838–844
2. Bishop JR, White CH. Assessment of dairy product quality and potential shelf life—A review. J. Food Prot. 1986;49:739–753
3. Boland JS, Davidson PM, Weiss J. Enhanced inhibition of Escherichia coli O157:H7 by lysozyme and chelators. J. Food Prot. 2003;66:1783–1789
   • MEDLINE
4. Branen JK, Davidson PM. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. Int. J. Food Microbiol. 2004;90:63–74
   • MEDLINE
   • CrossRef
5. Cantoni C, Stella S, Cozzi M, Iacumin L, Comi G. Colorazione blu di mozzarella. Ind. Aliment. 2003;428:840–843
6. Conte A, Scrocco C, Sinigaglia M, Del Nobile MA. Innovative active packaging system to prolong the shelf life of Mozzarella cheese. J. Dairy Sci. 2007;90:2126–2131
   • Abstract
   • Full Text
   • Full-Text PDF (129 KB)
   • CrossRef
7. Coppola R, Parente E, Dumontet S, Peccerella A. The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk. Lait. 1988;68:295–310
   • CrossRef
8. Corbo MR, Del Nobile MA, Sinigaglia M. A novel approach for calculating shelf-life of minimally processed vegetables. Int. J. Food Microbiol. 2006;106:69–73
   • MEDLINE
   • CrossRef
9. Corradini C, Innocente N. Parametri chemiometrici e descrittori sensoriali del Montasio DOP. Notiziario ERSA. 2002;4/2002:43–45
10. Crapisi A, Lante A, Pasini G, Spettoli P. Enhanced microbial cell lysis by the use of lysozyme immobilized on different carrier. Process Biochem. 1993;28:17–21
11. Daniels AJ, Krishnamurthi R, Rizvi SSH. A review of effects of carbon dioxine on microbial growth and food quality. J. Food Prot. 1985;48:532–537
12. Devlieghere F, Vermeulen A, Debevere J. Chitosan: Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiol. 2004;21:703–714
    • CrossRef
13. Eliot SC, Vuillemard JC, Emond JP. Stability of shredded Mozzarella cheese under modified atmospheres. J. Food Sci. 1998;63:1075–1080
    • CrossRef
14. European Union. 1997. DPR 54/97. 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. Brussels, Belgium.
15. Floros JD, Nielsen PV, Farkas JK. Advances in modified atmosphere and active packaging with applications in the dairy industry. Packaging of milk products. Bull. Int. Dairy Fed. 2000;346:22–28
16. Kampf N, Nussinovitch A. Hydrocolloid coating of cheeses. Food Hydrocoll. 2000;14:531–537
17. 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
    • Abstract
    • Full Text
    • Full-Text PDF (580 KB)
    • CrossRef
18. Lichter A, Zutahy Y, Kaplunov T, Aharoni N, Lurie S. The effect of ethanol dip and modified atmosphere on prevention of Botrytis rot of table grapes. Horttechnology. 2005;15:284–291
19. Masschalck B, Michiels CW. Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Crit. Rev. Microbiol. 2003;29:191–214
    • MEDLINE
    • CrossRef
20. Nunez MP, Medina G, Dias-Amado C. Les levures et les moisissures dans le fromage bleu de Cabrales. Lait. 1981;61:62–79
    • CrossRef
21. Olivas GI, Mattinson DS, Barbosa-Canovas GV. Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biol. Technol. 2007;45:89–96
22. Pantaleao I, Pintado MME, Pocas MFF. Evaluation of two packaging systems for regional cheese. Food Chem. 2007;102:481–487
23. Papaioannou G, Chouliara I, Karatapanis AE, Kontominas MG, Savvaidis IN. Shelf-life of a Greek whey cheese under modified atmosphere packaging. Int. Dairy J. 2007;17:358–364
24. Rojas-Grau MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, Avena-Bustillos RJ, McHugh TH, Martin-Belloso O. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol. Technol. 2007;45:254–264
25. Salvadori del Prato O. Trattato di tecnologia casearia. Calderoni. Italy: Agricole, Bologna; 2001;
26. Sinigaglia M, Bevilacqua A, Corbo MR, Pati S, Del Nobile MA. Use of active compounds for prolonging the shelf life of Mozzarella cheese. Int. Dairy J. 2008;18:624–630
27. Torres JA, Bouzas JO, Karel M. Microbial stabilization of intermediate moisture food surfaces: II. Control of surface pH. J. Food Process. Preserv. 1985;9:93–106