SHELF-LIFE OF MOZZARELLA CHEESE SAMPLES PACKAGED WITHOUT LIQUID AND STORED AT DIFFERENT TEMPERATURES

The effect of different temperatures on the shelf-life of Mozzarella c heese was studied. pH, non-protein nitrogen, moisture, total proteins, methyl esters of combined fatty acids, Total Viable Count, lactic aci d bacteria, enterococci, Micrococcaceae, Enterobacteriaceae, psychrotr ophic bacteria, Pseudomonas, yeasts and moulds were evaluated during 9 days of storage at 4 degrees, 7 degrees and 13 degrees C. Samples sto red at 4 degrees and 7 degrees C showed insignificant variations in th e chemical parameters and acceptable increases of the microbial groups . Samples stored at 13 degrees C exhibited a greater increase in the m icrobial number and higher non-protein nitrogen.