title: Use of Sonoelastography to Evaluate Texture Modifications ofMozzarella di Bufala Campana Protected Designation of OriginDuring Storage at Different Temperatures.
abstract: Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese reduces its shelf-life and it is cause of dramatic organoleptic changes during storage. In this study we tested sonoelastography to evaluate texture changes of mozzarella cheese from buffalo milk during storage. Cheeses form local market produced in the same condition were divided in three batches and stored in different conditions: the first (B1) was stored in preserving liquid at room temperature (20°C); the second (B2) was stored without preserving liquid at 4°C; and the third (B3) was stored at 4°C in preserving liquid. In B1 sonoelastography showed a reduction of the hardness and stiffness of rind, while in B2 inelastic tissue increased its thickness. Best results were obtained in B3, where no significant difference was evidenced during storage.
authors: Department of Life Sciences, University of Catanzaro Magna Græcia , Catanzaro.
authors: Nicola
authors: N
authors: Costanzo
authors: Department of Veterinary Medicine and Animal Productions, University of Naples Federico II , Naples.
authors: Adriano Michele Luigi
authors: AM
authors: Santoro
authors: Department of Veterinary Medicine and Animal Productions, University of Naples Federico II , Naples.
authors: Eleonora
authors: E
authors: Sarno
authors: Department of Life Sciences, University of Catanzaro Magna Græcia , Catanzaro.
authors: Antonio
authors: A
authors: Di Loria
authors: Department of Medical and Surgical Sciences, University of Catanzaro Magna Græcia , Catanzaro.
authors: Rosa Daniela
authors: RD
authors: Grembiale
authors: Department of Life Sciences, University of Catanzaro Magna Græcia , Catanzaro.
authors: Domenico
authors: D
authors: Britti
authors: Laboratory of Applied Biotechnologies, Department of Food Inspection, Institute for Experimental Veterinary Medicine of Southern Italy , Portici, (NA), Italy.
authors: Federico
authors: F
authors: Capuano
keywords: Mozzarella di Bufala Campana P.D.O.; Sonoelastography; Temperature; Texture modifications