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Open AccessArticle

Technological Strategies to Preserve Burrata Cheese Quality

Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy
Author to whom correspondence should be addressed.
Coatings 2017, 7(7), 97;
Received: 4 May 2017 / Revised: 27 June 2017 / Accepted: 4 July 2017 / Published: 9 July 2017
(This article belongs to the Special Issue Recent Progress in Food and Beverage Packaging Coatings)
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 °C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days. View Full-Text
Keywords: burrata cheese; shelf life; antimicrobial coating; packaging design burrata cheese; shelf life; antimicrobial coating; packaging design
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Costa, C.; Lucera, A.; Conte, A.; Zambrini, A.V.; Del Nobile, M.A. Technological Strategies to Preserve Burrata Cheese Quality. Coatings 2017, 7, 97.

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