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Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese

D. Gammariello^*, S. Di Giulio, A. Conte and M. A. Del Nobile^*,,1

^* Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25–71100 Foggia, Italia
Dipartimento di Scienze degli Alimenti, Università di Foggia, Via Napoli, 25–71100 Foggia, Italia

¹ Corresponding author: ma.delnobile{at}unifg.it

This work presents a preliminary study to assess the efficiency of plant essential oils as natural food preservatives in Fior di Latte cheese. Selected compounds were directly dissolved into Fior di Latte brine. Packaged Fior di Latte samples were stored at 10°C for about 6 d. The cell loads of spoilage and useful microorganisms were monitored to calculate the microbial acceptability limit. Results show that some tested compounds were not acceptable by the panel from a sensorial point of view. Most compounds did not affect the microbial acceptability limit value to a great extent, and only a few such as lemon, sage, and thyme markedly prolonged the microbial acceptability limit of the investigated fresh cheese. Moreover, the above active agents exerted an inhibitory effect on the microorganisms responsible for spoilage without affecting the dairy microflora

Key Words: antimicrobial compound • Fior di Latte cheese • microbial safety • shelf life