Journal of Dairy Research

Table of Contents - May 2010 - Volume 77, Issue 02  

Research Article

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

Daniela Gammarielloa1, Amalia Contea1a2, Massimiliano Attanasioa1 and Matteo Alessandro Del Nobilea1a2 c1

a1 Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100 Foggia, Italia

a2 Dipartimento di Scienze degli Alimenti, Università di Foggia, Via Napoli, 25 – 71100 Foggia, Italia

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.

(Received April 03 2009)

(Accepted October 22 2009)

(Online publication January 07 2010)

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Correspondence:

c1 For correspondence; e-mail: ma.delnobile@unifg.it