Affordable Access

deepdyve-link deepdyve-link
Publisher Website

Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese.

Authors
  • Gammariello, Daniela
  • Conte, Amalia
  • Attanasio, Massimiliano
  • Alessandro Del Nobile, Matteo
Type
Published Article
Journal
The Journal of dairy research
Publication Date
May 01, 2010
Volume
77
Issue
2
Pages
144–150
Identifiers
DOI: 10.1017/S0022029909990574
PMID: 20053318
Source
Medline
License
Unknown

Abstract

The effectiveness of three natural compounds in slowing down the deterioration of microbial quality of Fior di latte cheese is addressed. In particular, the control of the growth of spoilage microorganisms and the determination of the Microbiological Stability Limit (MAL) were the main goals. A Central Composite Design (CCD) strategy was adopted to highlight possible combined effects between three essential oils: sage and two types of lemon. Results showed an increase in the MAL value for all cheese samples packaged with the antimicrobial compounds, compared with the control cheese. Moreover, the combinations of the three essential oils indicated that the substances can act in a synergistic or antagonistic way, depending on their concentrations. In particular, a synergistic effect was evident when the three compounds were used at about 3000 ppm.

Report this publication

Statistics

Seen <100 times