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Stability of Shredded Mozzarella Cheese Under Modified Atmospheres
Author(s) -
Eliot S. C.,
Vuillemard J.C.,
Emond J.P.
Publication year - 1998
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.1365-2621.1998.tb15858.x
Subject(s) - carbon dioxide , mesophile , food science , chemistry , modified atmosphere , nitrogen , oxygen , composition (language) , yeast , bacteria , biology , organic chemistry , shelf life , biochemistry , linguistics , genetics , philosophy
Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO 2 atmospheres. Levels of 75%CO 2 were optimal to repress undesirable organisms and reduce gas formation.