Department of AGRARIA, Mediterranea University of Reggio Calabria, 89124Reggio Calabria, Italy.
J Dairy Res. 2020 Nov;87(4):474-479. doi: 10.1017/S0022029920000977. Epub 2020 Dec 10.
Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.
传统马苏里拉奶酪是一种在意大利当地市场生产的新鲜奶酪，不添加任何添加剂，保质期较短，约为 5 天。本工作测试了在马苏里拉奶酪的液体保存剂中使用天然添加剂（香柠檬浓缩汁-BJ 和乳酸钙-CL）来延长其保质期，同时关注微生物生长和奶酪整体质量。定性分析结果表明，BJ 和 CL 混合的保存液可将马苏里拉奶酪的保质期延长至 20 天。储存 5 天后，假单胞菌的生长略有减少，而在整个储存期间，对乳酸菌没有抑制作用。此外，装在混合保存液中的马苏里拉奶酪具有更好的质地特性，在储存 13 天后测量的最低蛋白水解指数即可证明，且具有良好的抗氧化活性。
