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COTTAGE CHEESE SHELF LIFE AND SPECIAL GAS ATMOSPHERES
Author(s) -
SCOTT C. R.,
SMITH H. O.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02038.x
Subject(s) - shelf life , taste , food science , carbon dioxide , nitrogen , chemistry , environmental science , organic chemistry
SUMMARY– Cottage cheese samples were stored at 3–4°C for 10–12 days in special all‐glass containers with purified carbon dioxide, nitrogen and air atmospheres. Shelf‐life quality of the cheese was measured by taste panel scoring and by bacterial counts of the top centimeter of product. Carbon dioxide slightly decreased the bacterial counts but it produced an acid or tart cheese. Nitrogen did not significantly decrease the bacterial counts nor affect the taste of the cheese.