A novel preservation technique applied to fiordilatte cheese

Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage

“…Although blue discoloration caused by Pseudomonas has been an important cause of spoilage in Europe (Cantoni, Marchisio, & Galli, 2000), odour and to a lesser extent texture are the parameters which most frequently cause unacceptability of the cheese (Conte et al, 2013;Del Nobile et al, 2009;De Angelis et al, 2008;Faccia et al, 2013;Lucera et al, 2014). The differences found for colour parameters in our study are difficult to explain and may be due to multiple factors (milk quality, cheesemaking technique, etc.)…”

“…The microbiological quality of HMMC at the beginning of storage varied greatly in different studies, with initial counts for Enterobacteriaceae and Pseudomonas ranging from 10 1 to 10 2 and from 10 0 e10 4 , respectively (Conte et al, 2007;Conte et al, 2013;Del Nobile et al, 2009;Faccia et al, 2013;Gammariello et al, 2008;Lucera et al, 2014;Sinigaglia et al, 2008;). Deterioration of sensory quality has been associated with counts of Pseudomonas exceeding 10 6 cfu/g while Enterobacteriaceae seem to be less important, and has been found to occur between 3 and 12 days of refrigerated storage (4e8 C) when no additional preservation method was used (Conte et al, 2013;Lucera et al, 2014) In some cases, samples have been found to be still acceptable with Pseudomonas counts between 7 and 7.2 log(cfu/g) Faccia et al, 2013). Shelf life assessed by evaluation of microbial counts is usually shorter (2e8 days at temperatures ranging from 4 to 15 C) and the end of shelf life is usually determined by either coliforms/Enterobacteriaceae or Pseudomonas counts exceeding an arbitrary limit (usually 10 5 and 5 Â 10 5 e1 Â 10 6 cfu/ ml, respectively; (Conte et al, 2007;Sinigaglia et al, 2008).…”

Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

“…They confirmed that the PLA film could be alternative to the conventional packaging material due to its good results on cheese shelf life. Conte et al () reported a PLA coating embedding copper nanoparticles was developed as a new antimicrobial active packaging for fiordilatte cheese. Proliferation of food pathogenic microorganisms was inhibited with a consequent preservation of sensory attributes.…”

“…In order to further impart new functionalities to PLA‐based antimicrobial packaging, some suitable nanoparticles were incorporated into the PLA matrix (Ahmed, Varshney, Auras, & Hwang, ; Conte et al, ). TiO 2 nanoparticle has received an increasing interest due to its nontoxicity, environmental compatibility, accessibility, and chemical stability (Mofokeng & Luyt, ).…”

Effect of packaging materials, environmental factors and rRNA transcriptional activity of surface microflora on red-smear cheese defect development

“…Picque et al (2011) investigated the impact of three films that differed in gas and water vapour permeability on the quality of Saint-Nectaire cheese, a pressed, uncooked, mould-ripened French cheese. Conte et al (2013) investigated a bio-plastic film based on polylactic acid with antimicrobial properties provided by copper nanoparticles for Italian Fiordilatte cheese packaging.…”