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The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses

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The Influence of Chemistry on New Foods and Traditional Products

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

The determination of shelf life of food products is one of the most important problems in the modern industry. With reference to this argument, the list of scientific papers is long enough. It should be considered that the food production is subdivided into a number of different fields and subsectors, depending on the typology of raw materials, intermediates, finished products and by-products. In addition, every class of food product can be easily expanded in comparison with the classification of the Codex Alimentarius Commission due to the presence of industrial imitations. Several of these industrial products may be perceived as ‘ameliorated’ versions of the original prototype. The prediction of food durability is certainly influenced by several parameters: the typology of process, the packaging system, the choice of the correct storage condition and other factors. Moreover, the function of food additives should be discussed. The food producer is always responsible for the correctness of nutritional data and other information related to the food product, including the durability. The aim of this paper is to review previous theories and related calculations for the preventive determination of shelf life values in cheeses, especially soft products. These calculations are based on the approximate chemical formulation of the final product. Authors have also discussed the possible modification of predictive equations for a peculiar pasta filata product, the so-called ‘mozzarella cheese in water’.

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Author information

Authors and Affiliations

  1. Experimental Station for the Food Preserving Industry, Parma, Italy

    Giampiero Barbieri

  2. ENFAP Comitato Regionale Sicilia, Palermo, Italy

    Caterina Barone

  3. Butterfield Foods, Indianapolis, IN, USA

    Arpan Bhagat

  4. Palermo, Italy

    Giorgia Caruso

  5. Stowers Institute for Medical Research, Kansas City, MO, USA

    Zachary Ryan Conley

  6. Gambino Industrie Alimentari S.p.a, Palermo, Italy

    Salvatore Parisi

Authors
  1. Giampiero Barbieri
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  2. Caterina Barone
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  3. Arpan Bhagat
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  4. Giorgia Caruso
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  5. Zachary Ryan Conley
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  6. Salvatore Parisi
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Correspondence to Giampiero Barbieri .

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Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z.R., Parisi, S. (2014). The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses. In: The Influence of Chemistry on New Foods and Traditional Products. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-11358-6_2

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