The possibility to use a antimicrobial substance from natural source to prolong the shelf-life of mozzarella cheese was evaluated. With this purpose, both the antimicrobial effect of the active compound on the growth of some foodborne microorganisms and changes in textural properties of the mozzarella cheese were monitored on storage after fresh samples were packed by using two types of plastic packaging systems containing the active substance. Results point out that the investigated substance may exert an important inhibitory effect on TC and TMB in both the used packaging systems and that they can be used to prolong the mozzarella shelf-life.
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