STABILITA’ DI UN FORMAGGIO FRESCO A PASTA FILATA. VALUTAZIONI ANALITICHE TRADIZIONALI E CON UNO SMART NOSE SYSTEM

The study was applied to samples of a fresh stringy cheese from bovine, ewe and
goat milk obtained from a small dairy in Siciliy. Cheese samples, vacuum
packaged and without package, were stored at 5±1°C and evaluated from 0 to 15
days. Keeping quality was studied using evaluated with a SMart Nose System
(SN) and by a Solid Phase Micro Extraction.Gas Chromatography (SPME/GCMS)
procedure. The obtained data allowed to give a shelf life of 10 days for
packaged cheese; a 3 days period was considered for non packaged samples. The
study of volatiles by SPME-GC/MS gave a useful information about samples
profile; nevertheless the results were not related to cheese durability. The
evaluation of the odour profile by SN allowed an objective and rapid
measurement of volatiles that can be easily related to the shelf life for routine
quality control of cheese.