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Influence of different production technologies on shelf life of unripened "pasta filata" cheeses obtained from pasteurized milk.

[In Italian. / En italien.]

Type of article: Article

Summary

The work evaluates the effect of secondary contaminations on the length of the preservation period through microbiological determinations on cow's milk Mozzarella cheese packaged in different ways and stored at 4 and 20 deg C. The samples were partly wrapped with the procedure currently adopted by the dairy plant (A) and partly drawn aseptically soon after cutting off, salted in sterile brine and wrapped up wearing sterile mask and gloves (B). All the samples came from the same processing cycle. Half the samples were stored at 4 deg C and the rest were kept at 20 deg C. Analysis at 0, 2, 4 and 7 days gave different values of microbial counts for each series of samples. Test B stored at 4 deg C showed every time lower numbers of microorganisms for all the microbial groups taken into account, thus pointing out a method in perfect agreement with a longer shelf life of the product.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-0362
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 334
  • Publication date: 1995/02
  • Document available for consultation in the library of the IIR headquarters only.

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