Patrick Oconnell
Preservatives are added to food to prevent spoilage from microorganisms, life-threatening botulism, and other organisms that can cause food poisoning. High-risk foods such as meat, seafood, dairy, and cheese are breeding grounds for potentially dangerous microorganisms, so preservatives are added to ensure food safety. Antimicrobial preservatives include sulphur compounds such as sulphites, sorbic acid, and benzoic acid. Antioxidant preservatives are used to prevent spoilage from chemical or physical factors such as oxidation, temperature, or light. Natural preservatives derived from plants, animals, fungi, and algae are increasingly being used to replace synthetic preservatives. In mozzarella cheese, preservatives such as vinegar, lemon extract, and lysozyme are used to prolong shelf life.
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What You'll Learn
- Lysozyme and disodium EDTA are dissolved in packaging brine to prevent spoilage
- Natural preservatives like natamycin (E235) are sourced from bacteria in soil
- Synthetic preservatives are substituted with natural ingredients like plant-based antimicrobials
- Sorbic acid (E200) is a preservative used in cheese, alongside other foods like jam
- Lactic acid is used in mozzarella cheese to reduce pH and prevent mould
Lysozyme and disodium EDTA are dissolved in packaging brine to prevent spoilage
Preservatives are added to food to prevent spoilage caused by microorganisms, chemical, or physical factors. They also prevent alterations in the taste and appearance of food. High-risk foods such as meat, seafood, dairy, and cheese are breeding grounds for potentially dangerous microorganisms, so preservatives are added to ensure food safety.
Mozzarella cheese is a soft, white, unripened cheese that is highly appreciated for its melting and stretching characteristics in pizza making. It is susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a reduced shelf life and pose health risks to consumers. To prevent this, preservatives are added during the cheese-making process.
Lysozyme, a lytic enzyme found in milk and eggs, is one such preservative used in mozzarella cheese. It prevents the growth of lactate-fermenting and gas-forming Clostridia spp. and enhances the shelf life of cheese. According to a study by Sinigaglia et al. (2008), dissolving lysozyme and the disodium salt of EDTA (Na2-EDTA) in the packaging brine can prolong the shelf life of mozzarella cheese. This combination effectively inhibits the growth of spoilage microorganisms such as coliforms and Pseudomonas spp. without affecting the starter culture lactic acid bacteria in mozzarella cheese.
Other preservatives used in cheese include natamycin (E235), which is sourced from bacteria found in soil, and sorbic acid (E200), which is used to preserve cheese, among other foods. In addition to synthetic preservatives, natural preservatives derived from plants have gained attention due to consumer demand for healthy and synthetic-free food options. These natural preservatives have shown antimicrobial activity and increased bioactive molecule levels, enhancing the microbiological stability of food items.
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Natural preservatives like natamycin (E235) are sourced from bacteria in soil
In cheese production, natamycin can be applied in various ways, such as an aqueous suspension sprayed on the product or as a brine dip. It can also be used in powdered form, mixed with an anticaking agent and sprinkled on or mixed into the cheese. The use of natamycin as a preservative in food has been deemed safe by the European Food Safety Authority (EFSA), and it is authorised as a food additive in the EU.
Mozzarella cheese, in particular, can benefit from the use of preservatives to prolong its shelf life. While I cannot find specific information on the use of natamycin in mozzarella, other preservatives such as lysozyme and disodium salt of EDTA (Na2-EDTA) are known to be effective in inhibiting the growth of spoilage microorganisms in this type of cheese.
Natural preservatives like natamycin offer advantages over traditional chemical preservatives. These advantages include a neutral flavour impact and less dependence on pH for efficacy. Additionally, natamycin has been found to have no acute toxicity in animal studies, and it does not affect normal intestinal flora at pharmacological or food additive levels. However, some individuals may experience allergic reactions or gastrointestinal issues when consuming natamycin.
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Synthetic preservatives are substituted with natural ingredients like plant-based antimicrobials
Consumers are increasingly demanding healthy and safe food that is free from synthetic preservatives. This has led to a rise in the use of natural preservatives in the food industry. In cheese-making, natural preservatives are being explored as alternatives to traditional chemical additives such as potassium sorbate, sodium benzoate, and sodium chloride, which can have harmful side effects on human health.
Natural preservatives derived from plants have been shown to increase the levels of bioactive molecules and improve the microbiological stability of food items. They also possess strong antioxidant properties. Some of the plant-based compounds that have been studied for their antimicrobial activity include phenolic compounds, terpenoids, sesquiterpenes, and diterpenes. Essential oils from plants such as thyme, black cumin seed, oregano, and garlic have also demonstrated significant inhibitory activity against pathogens and spoilage microorganisms in cheeses.
In addition to essential oils and plant extracts, spices and herbs have been used in cheese-making to provide antimicrobial and antioxidant properties, as well as enhance flavor. Examples of herbs used in cheese include mint, sage, lavender, and chives. Smoke vapors containing phenolic substances are also incorporated into some cheeses, providing a preservative effect and a typical flavor.
Biological preservatives such as nisin, lysozyme, and lactic acid bacteria have been studied as substitutes for chemical preservatives in Cheddar cheese. Lysozyme, a lytic enzyme found in milk and eggs, has been shown to prolong the shelf life of mozzarella cheese when dissolved in the packaging brine. It effectively inhibits the growth of spoilage microorganisms without affecting the starter culture lactic acid bacteria.
In conclusion, synthetic preservatives are being substituted with natural ingredients like plant-based antimicrobials in cheese-making to meet consumer demands for healthy and safe food. These natural preservatives have been shown to effectively inhibit the growth of microorganisms, increase shelf life, and improve the sensory characteristics of cheese without the potential side effects associated with traditional chemical additives.
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Sorbic acid (E200) is a preservative used in cheese, alongside other foods like jam
Sorbic acid is also known as 2,4-hexadienoic acid and has the chemical formula CH3(CH)4CO2H. It was first isolated from the unripe berries of the Sorbus aucuparia (rowan tree), hence its name. The traditional route to producing sorbic acid involves the condensation of malonic acid and crotonaldehyde. However, the commercial route is from crotonaldehyde and ketene. An estimated 30,000 tons of sorbic acid are produced annually.
While sorbic acid is an approved food additive in many regions, there may be some mild side effects for individuals sensitive to it. These include potential allergy symptoms, skin and eye irritation, and digestive problems such as diarrhoea. It is important to note that sorbic acid has very low toxicity and is not linked to cancer.
In cheese production, biological preservatives like nisin, lysozyme, and lactic acid bacteria are also used as substitutes for chemical preservatives. These preservatives help extend the shelf life of cheese by inhibiting the growth of spoilage microorganisms.
Overall, sorbic acid (E200) is an effective preservative used in cheese and various other foods, contributing to their longer shelf life by inhibiting the growth of undesirable microorganisms.
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Lactic acid is used in mozzarella cheese to reduce pH and prevent mould
Mozzarella cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a reduced shelf life and pose health risks to consumers. To prevent spoilage and ensure food safety, preservatives are added to control and prevent the growth of microorganisms such as bacteria, yeast, and moulds.
Lactic acid is a commonly used preservative in food production, including cheese. When added to mozzarella cheese, lactic acid serves two main purposes: reducing pH and preventing mould. By lowering the pH, lactic acid creates an environment that inhibits the growth of microorganisms, making it difficult for them to establish colonies. This is a common strategy in food preservation, as the goal is often not to kill the microbes but to prevent their growth and reproduction.
In mozzarella cheese, lactic acid plays a crucial role in inhibiting the growth of spoilage microorganisms such as coliforms and Pseudomonas spp. It achieves this without affecting the starter culture lactic acid bacteria (LAB) naturally present in the cheese. LAB are essential in fermented foods and have a long history of safe use, providing a natural preservation mechanism within the cheese itself.
Additionally, lactic acid helps prevent mould growth in mozzarella cheese. Mould requires specific conditions, including a certain pH range, to reproduce and thrive. By reducing the pH, lactic acid makes it challenging for mould to establish and spread. This preservative effect of lactic acid contributes to extending the shelf life of mozzarella cheese, ensuring it remains safe and edible for a longer period.
While lactic acid is a valuable preservative, consumers are increasingly demanding healthy and natural alternatives to synthetic additives. As a result, the focus has shifted towards exploring natural preservatives derived from plants, animals, fungi, and algae. These natural preservatives offer antimicrobial and antioxidant properties, enhancing food safety and potentially providing additional health benefits by preventing the growth of pathogenic microorganisms. The exploration of natural preservatives in mozzarella cheese and other dairy products is an ongoing area of research to meet consumer demands for healthier, more natural food options.
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Frequently asked questions
Mozzarella cheese can be preserved using biological preservatives such as lysozyme and lactic acid.
Biological preservatives are derived from natural sources, such as plants, animals, fungi, and bacteria.
Natural preservatives include natamycin, which is derived from bacteria, and plant-derived preservatives with antimicrobial and antioxidant properties.
Preservatives prevent the growth of spoilage microorganisms, such as bacteria, yeast, and moulds, as well as preventing chemical and physical changes that can cause food to spoil.
Yes, natural alternatives to preservatives in mozzarella cheese include lemon extract and essential oils, which can extend the shelf life of the cheese.
