Mozzarella cheese is one of the most counterfeited dairy product worldwide, with implications concerning either economical and health issues. In the context of food quality monitoring and authentication, a non-destructive multi-sensorial analytic approach is proposed. A minimally invasive evaluation of the mechanical properties of the mozzarella cheese as well as of its preserving whey has been performed by means of a mechanical and a liquid sensor, respectively. Data fusion of both approaches allowed a good and easy discrimination between mozzarella cheese samples having different brand provenance and milk composition.
A sensorial platform for mozzarella cheese characterization and authentication
Santonico M.;Pennazza G;Accoto D.;
2015-01-01
Abstract
Mozzarella cheese is one of the most counterfeited dairy product worldwide, with implications concerning either economical and health issues. In the context of food quality monitoring and authentication, a non-destructive multi-sensorial analytic approach is proposed. A minimally invasive evaluation of the mechanical properties of the mozzarella cheese as well as of its preserving whey has been performed by means of a mechanical and a liquid sensor, respectively. Data fusion of both approaches allowed a good and easy discrimination between mozzarella cheese samples having different brand provenance and milk composition.File in questo prodotto:
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