AlistagTM, a new coating agent for aging cheese and hams

Submitted: 2 September 2017
Accepted: 28 February 2018
Published: 3 July 2018
Abstract Views: 1072
PDF: 404
HTML: 135
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Aging rooms of dry-cured ham and cheese are subject to the development of mold and arthropods, above all mites, which cause the erosion of the external part of these food products, reducing their surface to dust and determining their progressive degradation. This work is meant to give the results of an experiment carried out to test the level of protection supplied by AlistagTM, a coating agent based on Gluconodeltalactone, on a typical Sicilian cheese cosacavaddu ibleo. AlistagTM was applied by nebulization and by immersion. The two parameters took in consideration to evaluate their efficacy were the presence/absence of cracks and the level of dustiness on the surface of the cheese. AlistagTM turned out to be very efficient in protecting cheese both from the development of dust and from cracks; between the two kinds of application tested, immersion resulted to be the best one, for the protecting action lasts longer.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Principato MA, Cascone S, Cenci Goga BT, Moretta I, Principato S. AlistagTM, a new coating agent for aging cheese and hams. Ital J Food Safety [Internet]. 2018 Jul. 3 [cited 2024 Jul. 25];7(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/7043