Volume 3, Issue 1-1, February 2015, Page: 13-17
Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
Aurelia Di Taranto, Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, Foggia, Italy
Mariateresa Ingegno, Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, Foggia, Italy
Anna Rita Ientile, Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, Foggia, Italy
Marco Iammarino, Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, Foggia, Italy
Received: Mar. 2, 2015;       Accepted: Mar. 3, 2015;       Published: Mar. 10, 2015
DOI: 10.11648/j.jfns.s.2015030101.13      View  3803      Downloads  193
Abstract
Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with added food additives from those declared as “with no added food additives”. This work is collocated in this contest. It may be considered as a contribution for a correct food additives determination in mozzarella cheese. 14 samples (7 with citric acid declared on the label and 7 without declared food additives) were analysed, by using a reliable analytical method by ion chromatography with conductivity detection, for the quantification citric acid. The results were compared in order to verify a statistically significant difference between two data populations. The same samples were analysed, by using a validated ion chromatography with conductivity detection method, for the determination of lactic acid, and the results were evaluated in order to give a contribution to the determination of a maximum natural level of lactic acid in mozzarella cheese, in products without added food additives. Regarding citric acid, a cut-off value, equal to 0.65 g kg-1 was suggested as maximum admissible level in products without added food additives; while, as it concerns lactic acid, a maximum level corresponding to 4.0 g kg-1 was suggested.
Keywords
Mozzarella, Citric Acid, Lactic Acid, Food Additives, Ion Chromatography, Conductivity Detection, Acidity Regulator
To cite this article
Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino, Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination, Journal of Food and Nutrition Sciences. Special Issue: Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs. Vol. 3, No. 1-1, 2015, pp. 13-17. doi: 10.11648/j.jfns.s.2015030101.13
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