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

Suzana Vidaković Knežević; Jelena Vranešević; Slobodan Knežević; Nenad Popov; Dragana Ljubojević Pelić; Milica Živkov Baloš; Dubravka Milanov

doi:10.18485/meattech.2025.66.3.14

Suzana Vidaković Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0001-7711-3917
Jelena Vranešević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0003-1202-6964
Slobodan Knežević Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0001-6316-5863
Nenad Popov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0002-3102-4334
Dragana Ljubojević Pelić Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0002-7833-7696
Milica Živkov Baloš Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0002-4266-1232
Dubravka Milanov Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia https://orcid.org/0000-0003-1987-8211

DOI: https://doi.org/10.18485/meattech.2025.66.3.14

Keywords: raw milk, artisan pasta filata cheese, storage

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 production 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 artisanal and minimally processed dairy products grows. The future research can contribute to the preservation and valorisation of traditional cheesemaking heritage, while meeting modern consumer demands for natural, authentic and high-quality dairy products.