Title :
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
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;
Conference_Titel :
AISEM Annual Conference, 2015 XVIII
Conference_Location :
Trento
DOI :
10.1109/AISEM.2015.7066777
