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Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking
Author(s) -
GAMMARIELLO DANIELA,
CONTE AMALIA,
DEL NOBILE MATTEO ALESSANDRO
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00605.x
Subject(s) - sage , cheesemaking , food science , chitosan , antimicrobial , nisin , shelf life , chemistry , biology , microbiology and biotechnology , biochemistry , physics , nuclear physics
The use of antimicrobial active compounds (chitosan, lemon and sage extract) in Fior di latte cheesemaking was assessed. The three agents were added at different concentrations during processing cow’s milk. Control cheese was also made without active compounds. All cheese samples were kept at 4°C for 7 days and investigated for sensory and microbiological properties. Results clearly showed that the addition of lemon extract and chitosan increased cheese shelf life. In particular, the highest increase (129%) was recorded by adding 1000 mg/kg of lemon. In contrast, the addition of sage extract negatively affected the sensory properties, thus making the cheese unacceptable.