November 11/Foggia, Italy/Technology News Focus -- "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," scientists in Foggia, Italy, report.
"Control cheese was also made without active compounds. All cheese samples were kept at 4 degrees C for seven days and investigated for sensory and microbiological properties. Results showed that the addition of lemon extract and chitosan increased cheese shelflife. In particular, the highest increase (129%) was recorded by adding 1000mg/kg of lemon," wrote D. Gammariello and colleagues.
The researchers concluded, "In contrast, the addition of sage extract negatively affected the sensory properties, thus making the cheese unacceptable."
Gammariello and colleagues published their study in International Journal of Dairy Technology ("Assessment of Chitosan and Extracts of Lemon and Sage as Natural Antimicrobial Agents During Fior di Latte Cheesemaking." International Journal of Dairy Technology, 2010;63(4):530-537).
For additional information, contact D. Gammariello, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, Via Napoli 25, I-71100 Foggia, Italy.
From the November 29, 2010, Prepared Foods E-dition