Use of active compounds for prolonging the shelf life of mozzarella cheese

The effectiveness of lysozyme and ethylenediaminetetraacetic disodium salt (Na2-EDTA) against the spoilage microorganisms of mozzarella cheese was studied. Mozzarella cheeses were packaged in a conditioning solution (diluted brine), which contained lysozyme (0.25 mg mL−1) and different amounts of Na2-EDTA (10, 20 and 50 mmol L−1), and stored at 4 °C for 8 days. The population of spoilage microorganisms (total coliforms and Pseudomonadaceae), along with the functional microbiota of mozzarella cheese (lactic acid bacteria) was enumerated. Lysozyme and Na2-EDTA significantly inhibited the growth of coliforms and Pseudomonadaceae during the first 7 days of storage, whereas the functional microbiota (or lactic acid bacteria) were not affected. The results of this study showed that it is possible to extend the shelf life of mozzarella cheese through the use of lysozyme and Na2-EDTA in the conditioning brine.