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Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging
Author(s) -
TEMİZ HASAN,
AYKUT UMUT,
HURŞİT ABDULKADİR K
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00511.x
Subject(s) - modified atmosphere , food science , shelf life , vacuum packing , chemistry , sensory analysis , atmosphere (unit) , physics , thermodynamics
In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO 2 /60% N 2 , 60% CO 2 /40% N 2 and 70% CO 2 /30% N 2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO 2 . Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO 2 were the most effective for inhibition of growth of micro‐organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO 2 /40% N 2 and 70% CO 2 /30% N 2 ) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage.