Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition
Mozzarella di Bufala Campana is an Italian protected designation of origin cheese characterized by a stretched structure, high moisture (<65%), and short shelf life (<30 days). This cheese is generally stored refrigerated in a covering liquid that is an aqueous solution containing NaCl and org...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| author | Irene Fenga Marcello Alinovi Maria Paciulli Germano Mucchetti Emma Chiavaro |
| author_facet | Irene Fenga Marcello Alinovi Maria Paciulli Germano Mucchetti Emma Chiavaro |
| author_sort | Irene Fenga |
| collection | DOAJ |
| description | Mozzarella di Bufala Campana is an Italian protected designation of origin cheese characterized by a stretched structure, high moisture (<65%), and short shelf life (<30 days). This cheese is generally stored refrigerated in a covering liquid that is an aqueous solution containing NaCl and organic acids. Although microbial growth has been reported as the main cause of quality deterioration, physico-chemical phenomena (water/solute migration, enzymatic reactions, etc.) also play a role in determining the cheese quality and its storability. This study investigates the effect of covering liquids formulated with different percentages of NaCl (1, 2%) and types of organic acids (lactic acid, citric acid, and a 1:1 mix of both) on the evolution of some physico-chemical characteristics of the cheese (moisture, pH, electrical conductivity, color, expressible serum, texture, rheology) during a 30-day storage period. Eight cheese batches collected from different dairies were considered as replicates of the study. The % of NaCl in the covering liquid showed a strong, significant effect on the evolution of different structural, physico-chemical characteristics of the cheeses; in particular, a NaCl concentration of 2% caused the greatest extent of moisture content increase because of casein swelling during storage, accompanied by softening of the structure. |
| format | Article |
| id | doaj-art-1986f3449f7e435ca67f76bbdb1c052a |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-1986f3449f7e435ca67f76bbdb1c052a2025-08-20T03:49:22ZengMDPI AGFoods2304-81582025-04-01149150610.3390/foods14091506Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid CompositionIrene Fenga0Marcello Alinovi1Maria Paciulli2Germano Mucchetti3Emma Chiavaro4Food and Drug Department, University of Parma, Parco Area delle Scienze pad. 33, 43124 Parma, ItalyFood and Drug Department, University of Parma, Parco Area delle Scienze pad. 33, 43124 Parma, ItalyFood and Drug Department, University of Parma, Parco Area delle Scienze pad. 33, 43124 Parma, ItalyFood and Drug Department, University of Parma, Parco Area delle Scienze pad. 33, 43124 Parma, ItalyFood and Drug Department, University of Parma, Parco Area delle Scienze pad. 33, 43124 Parma, ItalyMozzarella di Bufala Campana is an Italian protected designation of origin cheese characterized by a stretched structure, high moisture (<65%), and short shelf life (<30 days). This cheese is generally stored refrigerated in a covering liquid that is an aqueous solution containing NaCl and organic acids. Although microbial growth has been reported as the main cause of quality deterioration, physico-chemical phenomena (water/solute migration, enzymatic reactions, etc.) also play a role in determining the cheese quality and its storability. This study investigates the effect of covering liquids formulated with different percentages of NaCl (1, 2%) and types of organic acids (lactic acid, citric acid, and a 1:1 mix of both) on the evolution of some physico-chemical characteristics of the cheese (moisture, pH, electrical conductivity, color, expressible serum, texture, rheology) during a 30-day storage period. Eight cheese batches collected from different dairies were considered as replicates of the study. The % of NaCl in the covering liquid showed a strong, significant effect on the evolution of different structural, physico-chemical characteristics of the cheeses; in particular, a NaCl concentration of 2% caused the greatest extent of moisture content increase because of casein swelling during storage, accompanied by softening of the structure.https://www.mdpi.com/2304-8158/14/9/1506Mozzarella cheesebuffalo milkprotein swellingtexturerheologywater holding capacity |
| spellingShingle | Irene Fenga Marcello Alinovi Maria Paciulli Germano Mucchetti Emma Chiavaro Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition Foods Mozzarella cheese buffalo milk protein swelling texture rheology water holding capacity |
| title | Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition |
| title_full | Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition |
| title_fullStr | Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition |
| title_full_unstemmed | Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition |
| title_short | Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition |
| title_sort | structural and physico chemical changes of mozzarella di bufala campana cheese influenced by covering liquid composition |
| topic | Mozzarella cheese buffalo milk protein swelling texture rheology water holding capacity |
| url | https://www.mdpi.com/2304-8158/14/9/1506 |
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