Production techniques and microbial stability of traditional pasta filata cheese throughout its shelf life

Abstract

Traditional rolled pasta filata cheese is a distinctive product valued for its elastic texture, mild flavour and handcrafted appearance. This research aims to show the traditional produc tion technique of rolled pasta filata cheese and assess the evolution of its microbial stability throughout shelf life. The cheese is typically produced by stretching the curd in hot water, followed by manual rolling and shaping. During storage, significant changes occur due to moisture migration, proteolysis, lipolysis, and microbial activity. This paper summarizes findings on microbial changes during cold storage under vacuum packaging. Understanding the behaviour of traditional rolled pasta filata cheese during its shelf life is essential for maintaining product quality, safety and authenticity, especially as consumer demand for ar tisanal and minimally processed dairy products grows. The future research can contribute to the preservation and valorisation of traditional cheesemaking heritage, while meeting mod ern consumer demands for natural, authentic and high-quality dairy products.