Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of different temperatures on the shelf-life of Mozzarella cheese was studied. pH, non-protein nitrogen, moisture, total proteins, methyl esters of combined fatty acids, Total Viable Count, lactic acid bacteria, enterococci, Micrococcaceae, Enterobacteriaceae, psychrotrophic bacteria, Pseudomonas, yeasts and moulds were evaluated during 9 days of storage at 4 degrees, 7 degrees and 13 degrees C. Samples stored at 4 degrees and 7 degrees C showed insignificant variations in the chemical parameters and acceptable increases of the microbial groups. Samples stored at 13 degrees C exhibited a greater increase in the microbial number and higher non-protein nitrogen.
Original languageEnglish
Pages (from-to)351-359
Number of pages9
JournalItalian Journal of Food Science
Volume7
Publication statusPublished - 1995

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