Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

Self Cite

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.

Section: Analyses Of Mozzarella Samplessupporting

confidence: 93%

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

Piscopo,

Mincione,

Summo

et al. 2024

Self Cite

“…A reduction in LAB growth would control the pH of the HMMC samples. Zappia et al [ 26 ] reported the same behavior after using the bergamot juice concentrate in HMMC preserving liquid. It should be noted that in some cases, the inhibition attributable to a single postbiotic was greater than the combined application.…”

Section: Resultsmentioning

confidence: 69%

“…Increasing the shelf life of HMMC due to its high popularity among consumers and increasing distribution is a major issue in the dairy industry. Multiple approaches have been designed to increase the shelf life including active packaging by coatings based on carboxymethyl cellulose and natamycin [ 25 ], active compounds such as potassium sorbate, sodium benzoate, calcium lactate, and calcium ascorbate [ 22 ], or adding bioactive compounds such as bergamot juice concentrate in mozzarella liquid [ 26 ].…”

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

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.

“…The composition of the covering liquid is very diverse. It is usually a mixture of brine with mono, divalent salts and/or organic acids (NaCl, CaCl 2 and calcium lactate) [1,[8][9][10]. Kindstedt et al [11] indicated that the phenomenon of generating a fragile surface layer of mozzarella cheese may be related to the calcium content.…”

Section: Introductionmentioning

confidence: 99%

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Biegalski,

Cais-Sokolińska

2024

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow’s milk and reconstituted sheep’s milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer’s interest.