Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

Aurelia Di Taranto; Mariateresa Ingegno; Anna Rita Ientile; Marco Iammarino

doi:doi:10.11648/j.jfns.s.2015030101.13

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Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino

Received: 2 March 2015 Accepted: 3 March 2015 Published: 10 March 2015

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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.

DOI	10.11648/j.jfns.s.2015030101.13
Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-1, February 2015) This article belongs to the Special Issue Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs
Page(s)	13-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mozzarella, Citric Acid, Lactic Acid, Food Additives, Ion Chromatography, Conductivity Detection, Acidity Regulator

References

[1]	Codex Alimentarius. Codex Standard for Mozzarella - CODEX STAN 262-2006, 2006.
[2]	European Commission. Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Journal of the European Union, L295, 1-177, 2011.
[3]	Bamidele O., and Adejumo I.O. Variability of citric acid in cow milk composition. International Journal of AgriScience, 2(3), 192-199, 2012.
[4]	Alais C. Scienza del latte (3rd ed). Le sostanze minerali. Gli acidi organici. Tecniche Nuove, Milano, Italy; pp. 195-196, 2000.
[5]	Rosenthal, I. Milk and dairy products: properties and processing. In: Balaban Publishers VCH Ed. Chemistry of milk components. B.P. VCH, New York, NY, p.36, 1991.
[6]	Gaucheron, F. The minerals of milk. Reprod Nutr Dev, 45, 473-483, 2005.
[7]	Garnsworthy P.C., Masson L.L., Lock A.L., Mottram T.T. Variation of milk citrate with stage of lactation of de novo fatty acid synthesis in dairy cows. J Dairy Sci, 89, 1604-1612, 2006.
[8]	Iammarino M., Di Taranto A., Palermo C., Muscarella M. Assessment of Natural Levels of Substances with Preservative Effects in Dairy Products. In: Castelli H., du Vale L. Eds., Handbook on Cheese: Production, Chemistry and Sensory Properties. Nova Publisher, NY, USA, pp. 559-572, 2013.
[9]	Mc Sweeney P.L.H. Biochemistry of cheese ripening. International Journal of Dairy Technology, 57(2-3), 127-144, 2004.
[10]	Palles T., Beresford T., Condon S., Cogan T.M. Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. Journal of Applied Microbiology, 85, 147–154, 1998.
[11]	el-Samragy Y.A., Khorshid M.A., Foda M.I., Shehata A.E. Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger. Int J Food Microbiol, 29(2-3):411-6, 1996.
[12]	Losito F., Arienzo A., Bottini G., Priolisi F.R., Mari A., Antonini G. Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method. Journal of Dairy Science 97:46-55, 2014.
[13]	Iammarino M., Di Taranto A. Foodstuffs without Added Food Additives: The Needing of a Normative Update. Journal of Nutrition and Nutritional Epidemiology, 1(1):1-5, 2014.
[14]	Dionex Corporation. Product manual for IonPac® AS11-HC IonPac® AG11-HC. Document No. 031333-07. Sunnyvale, CA, USA, 2008.
[15]	European Commission. Decision (EC) No. 657/2002. 12 August 2002. Official Journal of the European Union. L221: 8–36, 2002.
[16]	European Commission. Regulation (EC) No. 882/2004. 29 April 2004. Official Journal of the European Union. L165: 1–141, 2004.
[17]	Miller E.J.C., Miller J.N. Statistics for Analytical Chemistry. 3rd ed. New York (USA): Ellis Horwood PTR Prentice Hall, p.115, 1993.
[18]	Youden W.J., Steiner E.H. Statistical Manual of the AOAC. Washington DC (USA): Association of the Official Analytical Chemists, p. 35, 1975.
[19]	Iammarino M., Di Taranto A. Development and validation of an ion chromatography method for the simultaneous determination of seven food additives in cheeses. Journal of Analytical Sciences, Methods and Instrumentation, 3, 30-37, 2013.
[20]	Iammarino M., Di Taranto A., La Salandra G. Correlation between nitrate levels and microbiological safety in shellfish (missels and clams): a preliminary study. In: Hay RM Ed., Shellfish – Human consumption, health implications and conservation concerns. Nova Publisher, NY, USA, pp. 195-209, 2014.

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APA Style

Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino. (2015). Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. Journal of Food and Nutrition Sciences, 3(1-1), 13-17. https://doi.org/10.11648/j.jfns.s.2015030101.13

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ACS Style

Aurelia Di Taranto; Mariateresa Ingegno; Anna Rita Ientile; Marco Iammarino. Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. J. Food Nutr. Sci. 2015, 3(1-1), 13-17. doi: 10.11648/j.jfns.s.2015030101.13

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AMA Style

Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino. Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. J Food Nutr Sci. 2015;3(1-1):13-17. doi: 10.11648/j.jfns.s.2015030101.13

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@article{10.11648/j.jfns.s.2015030101.13,
  author = {Aurelia Di Taranto and Mariateresa Ingegno and Anna Rita Ientile and Marco Iammarino},
  title = {Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-1},
  pages = {13-17},
  doi = {10.11648/j.jfns.s.2015030101.13},
  url = {https://doi.org/10.11648/j.jfns.s.2015030101.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030101.13},
  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.},
 year = {2015}
}

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TY  - JOUR
T1  - Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
AU  - Aurelia Di Taranto
AU  - Mariateresa Ingegno
AU  - Anna Rita Ientile
AU  - Marco Iammarino
Y1  - 2015/03/10
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030101.13
DO  - 10.11648/j.jfns.s.2015030101.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 13
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030101.13
AB  - 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.
VL  - 3
IS  - 1-1
ER  -

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Author Information

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

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APA Style

Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino. (2015). Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. Journal of Food and Nutrition Sciences, 3(1-1), 13-17. https://doi.org/10.11648/j.jfns.s.2015030101.13

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ACS Style

Aurelia Di Taranto; Mariateresa Ingegno; Anna Rita Ientile; Marco Iammarino. Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. J. Food Nutr. Sci. 2015, 3(1-1), 13-17. doi: 10.11648/j.jfns.s.2015030101.13

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AMA Style

Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino. Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination. J Food Nutr Sci. 2015;3(1-1):13-17. doi: 10.11648/j.jfns.s.2015030101.13

Copy | Download

@article{10.11648/j.jfns.s.2015030101.13,
  author = {Aurelia Di Taranto and Mariateresa Ingegno and Anna Rita Ientile and Marco Iammarino},
  title = {Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-1},
  pages = {13-17},
  doi = {10.11648/j.jfns.s.2015030101.13},
  url = {https://doi.org/10.11648/j.jfns.s.2015030101.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030101.13},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
AU  - Aurelia Di Taranto
AU  - Mariateresa Ingegno
AU  - Anna Rita Ientile
AU  - Marco Iammarino
Y1  - 2015/03/10
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030101.13
DO  - 10.11648/j.jfns.s.2015030101.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 13
EP  - 17
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030101.13
AB  - 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.
VL  - 3
IS  - 1-1
ER  -

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