Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese
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Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese Angela Zappia1
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Maria Luisa Branca1 • Amalia Piscopo1 • Marco Poiana1
Revised: 23 July 2020 / Accepted: 31 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays. Keywords Governing liquid Mozzarella cheese Quality Salts Shelf life
Introduction Qualitative cheese properties are generally related to manufacturing practices, local environmental and storage conditions (Piscopo et al. 2015). Lacto-fermented mozzarella (LFM) is a soft white cheese obtained after coagulation of milk by rennet and/or coagulant enzymes acidified by bacterial cultures (Faccia et al. 2013) with a shelf-life of 5 days whereas only for industrial products, obtained with direct acidification, is of 20 days at 5 °C. Several studies have established that fresh cheese spoilage can be attributed to a consortium of bacteria, commonly dominated by Pseudomonas spp. at different temperatures (-1 to 25 °C) producing pigments, also fluorescent, which cause colour changes (Carminati et al.
2019; Faccia et al. 2019). The relationship between microbiological growth and biochemical changes occurring during storage has been recognized as a potential indicator, useful for monitoring freshness and safety of mozzarella cheese. In fact, the contamination could occur during or after the remaining cheese-making process because if pathogen bacteria are present in the milk, they are likely inactivated during the mozzarella production process due to the heat treatment applied during the spinning step (Tirioni et al. 2019). Usually LFM is stored under refrigerated conditions in a conditioning liquid (water, whey, stretching water, brine), which preserves its soft and springy texture, but its high moisture, aw and pH values are not limiting factors for the microbial growth. NaCl is widely used in dairy products because it can control the quality and texture, but high levels of sodium are not recommended for human health. Many techniques have been studied to increase LFM shelf life, such as addition of coatings on mozzarella cheese (Angiolillo et al. 2014) and calcium lactate-based governing liquids (Falcone et al. 2017). According to Faccia et al. (2011), calcium chloride in the governing liquid gives a metallic and bitter off-flavour to mozzarella, so lactate can be considered as substitute, according to the research of Lawless et al. (2003). The aim of this research was to evaluate the effects of different salted governing liquids on microbiological, physico-chemical, textural properties and anti
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