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Modified Atmosphere Packaging to Maintain Direct‐Set Cottage Cheese Quality
Author(s) -
MANIAR AMRUTA B.,
MARCY JOSEPH E.,
BISHOP J. RUSSELL,
DUNCAN SUSAN E.
Publication year - 1994
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.1365-2621.1994.tb14701.x
Subject(s) - food science , lactic acid , modified atmosphere , chemistry , shelf life , bacteria , biology , genetics
Direct‐set cottage cheese packaged in barrier containers was flushed with 100% CO 2 75% CO 2 :25% N 2 , 100% N 2, or air, and stored at 4°C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic acid bacteria counts increased for air‐treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO 2 best.