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.