A sensorial platform for mozzarella cheese characterization and authentication

Author

Santonico, M. ; Sudano, A. ; Pennazza, G. ; Accoto, D. ; Grasso, S. ; Genova, F. ; Finazzi Agro, A. ; Parente, F.R. ; Ferri, G. ; D´Amico, A.

Author_Institution

Center for Integrated Res., University Campus Bio-Med. of Rome, Rome, Italy

fYear

2015

fDate

3-5 Feb. 2015

Firstpage

1

Lastpage

3

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.

Keywords

chemical sensors; dairy products; nondestructive testing; quality control; sensor fusion; brand provenance; dairy product; data fusion; economical issues; food quality authentication; food quality monitoring; health issues; liquid sensor; mechanical properties; mechanical sensor; milk composition; minimally invasive evaluation; mozzarella cheese authentication; mozzarella cheese characterization; nondestructive multisensorial analytic approach; Authentication; Dairy products; Liquids; Mechanical factors; Mechanical sensors; Monitoring; Probes; electronic sensorial platform; food authentication; food quality monitoring; mozzarella cheese; non-destructive analysis;

fLanguage

English

Publisher

ieee

Conference_Titel

AISEM Annual Conference, 2015 XVIII

Conference_Location

Trento

Type

conf

DOI

10.1109/AISEM.2015.7066777

Filename

7066777