High moisture mozzarella cheese features and detection of commercial frauds: A review

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-12-24 DOI:10.1016/j.idairyj.2024.106179

Mariacinzia Rutigliano, Marzia Albenzio, Agostino Sevi, Aldo Di Luccia, Barbara la Gatta

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引用次数: 0

Abstract

High moisture mozzarella cheese is a highly valued Italian product that is recognized and appreciated worldwide as an example of Made in Italy production. Moreover, obtaining a product certification (i.e., PDO), as in the case of Mozzarella di Bufala Campana and Mozzarella di Gioia del Colle, guarantees a plus in the evaluation of a product by the consumer, being synonymous of authenticity and adherence to a specification. However, the presence of issues related to the animal reproductive seasonality, production costs and exports, make this product, frequently, the subject of deceits. Moreover, the use of raw matters different from those declared in the label (i.e., the use of cow milk in the buffalo mozzarella cheese production) or the use of stored material for the production of product declared as fresh, are examples of frauds that may occurred in this context.

Therefore, this review describes the main features of this product and the main techniques, from the biochemical assessments to the latest advanced analytical methodologies, used to detect the commercial frauds that can be carried out by evaluating the product features that can be compromised by the implementation of inappropriate technological operations.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.