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Use of Chitosan to Prolong Mozzarella Cheese Shelf Life

Department of Food Science, University of Foggia, 25-71100 Foggia, Italy

Corresponding author: M. A. Del Nobile; e-mail: ma.delnobile{at}unifg.it

This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chitosan solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4°C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms, whereas it did not influence the growth of other microorganisms, such as Micrococcaceae, and lightly stimulated lactic acid bacteria.

Key Words: Mozzarella cheese • chitosan • shelf life • natural antimicrobial substance

This article has been cited by other articles:

				A. Conte, C. Scrocco, M. Sinigaglia, and M. A. Del Nobile Innovative Active Packaging Systems to Prolong the Shelf Life of Mozzarella Cheese J Dairy Sci, May 1, 2007; 90(5): 2126 - 2131. [Abstract] [Full Text] [PDF]