A sensorial platform for mozzarella cheese characterization and authentication

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.