KEEPING QUALITY OF A FRESH STRINGY CHESE. APPLICATION OF TRADITIONAL METHODS AND ANALYSIS WITH A SMART NOSE SYSTEM

Authors

  • F. Conte Dipartimento di Sanità Pubblica Veterinaria, Università degli Studi, Messina
  • T. Rapisarda CoRFiLaC, Regione Siciliana, Ragusa
  • G. Belvedere CoRFiLaC, Regione Siciliana, Ragusa
  • C. Beninati Dipartimento di Sanità Pubblica Veterinaria, Università degli Studi, Messina
  • S. Carpino CoRFiLaC, Regione Siciliana, Ragusa
  • G. Licitra CoRFiLaC, Regione Siciliana, Ragusa

DOI:

https://doi.org/10.4081/ijfs.2011.835

Keywords:

stringy cheese, keeping quality, hygiene, Electronic Nose

Abstract

The study was applied to samples of a fresh stringy cheese from bovine, ewe and goat milk obtained from a small dairy in Siciliy. Cheese samples, vacuum packaged and without package, were stored at 5±1°C and evaluated from 0 to 15 days. Keeping quality was studied using evaluated with a SMart Nose System (SN) and by a Solid Phase Micro Extraction.Gas Chromatography (SPME/GCMS) procedure. The obtained data allowed to give a shelf life of 10 days for packaged cheese; a 3 days period was considered for non packaged samples. The study of volatiles by SPME-GC/MS gave a useful information about samples profile; nevertheless the results were not related to cheese durability. The evaluation of the odour profile by SN allowed an objective and rapid measurement of volatiles that can be easily related to the shelf life for routine quality control of cheese.

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Published

08-01-2011

Issue

Vol. 1 No. 1zero (2011)

Section

Original Articles

License

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.

How to Cite

1.
KEEPING QUALITY OF A FRESH STRINGY CHESE. APPLICATION OF TRADITIONAL METHODS AND ANALYSIS WITH A SMART NOSE SYSTEM. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 Jan. 29];1(1zero):43-7. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.43