Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese

Zappia, Angela; Branca, Maria Luisa; Piscopo, Amalia; Poiana, Marco

doi:10.1007/s13197-020-04670-5

Cited by 3 publications

(2 citation statements)

References 10 publications

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“…The value of free acidity of the three types of mozzarella varied from 0.17 to 0.49, expressed as lactic acid %. Produced during lactic fermentation carried out by the acidogenic bacteria of the Lactobacillus and Streptococcus genus, lactic acid is partially lost by solubilization during the stretching phase and immersion in hot water at 90 • C. Mozzarella samples significantly differed for this parameter, with a higher titratable acidity in Pizza mozzarella and a lower value in Fiordilatte mozzarella, in accordance with the literature [26].…”

Section: Analyses Of Mozzarella Samplessupporting

confidence: 88%

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Piscopo,

Mincione,

Summo

et al. 2024

Foods

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Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

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Section: Analyses Of Mozzarella Samplessupporting

confidence: 88%

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Piscopo,

Mincione,

Summo

et al. 2024

Foods

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“…High-moisture mozzarella cheese (HMMC) is a soft fresh-flavored Italian cheese that is produced by lactic acid bacteria (fermented mozzarella) or by the direct injection of organic acids (acidified mozzarella) in milk [ 20 ]. HMMC is cut into various forms, mainly in the form of balls or pearls, and generally stored in a liquid composed of tap water or diluted salt solution (NaCl or CaCl 2 ) with a shelf life of 1–2 weeks depending on the packaging and storing conditions [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Sharafi

Moradi

Amiri

2022

Foods

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High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from Lactobacillus acidophilus LA-5 (P-LA-5), Bifidobacterium animalis BB-12 (P-BB-12), and their combination on the microbial (i.e., psychrophiles, mesophiles, lactic acid bacteria, and mold-yeast population) and sensory properties of HMMC were investigated. Postbiotics were prepared in a cheese whey model medium as a novel growth media and used as a preserving liquid in HMMC. The results demonstrate that postbiotics reduced the growth of all microorganisms (1.5–2 log CFU/g reduction) and P-LA5 and P-BB12 had the highest antibacterial performance on mesophiles and psychrophiles, respectively. Mold and yeast had the highest susceptibility to the postbiotics. Postbiotics showed a significant effect on maintaining the microbial quality of HMMC during storage, proposing postbiotics as a new preserving liquid for HMMC.

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Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety

Fusco

Chieffi

Angelis

2022

Journal of Dairy Science

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Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese

Cited by 3 publications

References 10 publications

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety

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