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The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese

Authors

  • Faccia Michele,

    1. Department of Agricultural and Environmental Biology and Chemistry, University of Bari, Bari, Italy
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  • Angiolillo Luisa,

    1. Department of Food Science, University of Foggia, Foggia, Italy
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  • Mastromatteo Marianna,

    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, Foggia, Italy
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  • Conte Amalia,

    1. Department of Food Science, University of Foggia, Foggia, Italy
    2. 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, Foggia, Italy
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  • Del Nobile Matteo Alessandro

    Corresponding author
    1. Department of Food Science, University of Foggia, Foggia, Italy
    2. 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, Foggia, Italy
    • Department of Agricultural and Environmental Biology and Chemistry, University of Bari, Bari, Italy
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Author for correspondence. E-mail: ma.delnobile@unifg.it

Abstract

The effect of calcium lactate (CL) on both the sensory and microbiological quality of Fiordilatte cheese was evaluated. The novelty of this work is the addition of the salt to the product brine, prior to packaging, instead of adding calcium during process. Cheese quality was monitored for 8 days by evaluating the spoilage and the development of the main sensory attributes. Results demonstrated a modest inhibition effect of CL on the microbial proliferation, whereas from a sensory point of view, a somewhat improvement in the odour and texture was recorded, thus suggesting CL as a valid alternative to calcium chloride.

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