Evoluzione chimico-fisica e microbiologica nella conservazione di prodotti lattiero-caseari

The aim of the present work was to define minimum shelf-life for pasta filata cheese and milk dairy products (processed cheese) under not refrigerated storage (temperature values: 8°-12°C). After the evaluation of useful microbiological and physical-chemical parameters, analytical data about 32 different samples were collected until declared product unacceptability. Obtained results were separately evaluated and finally correlated to define parameters showing more clearly degradation of cheese & dairy products. So, a mathematical expression to calculate minimum storage term under not refrigerated storage for all Pasta filata cheese and milk dairy products was defined; in addiction, after the comparison of examined data with results of a recent paper, the expression calculating shelf-life as a function of storage temperature was written, through the definition of the Velocity of Degradation.