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Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging
Author(s) -
DEL CARO ALESSANDRA,
SANGUINETTI ANNA M,
FADDA COSTANTINO,
MURITTU GAVINO,
SANTORU ANGELA,
PIGA ANTONIO
Publication year - 2012
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.1471-0307.2012.00866.x
Subject(s) - modified atmosphere , shelf life , food science , softening , filler (materials) , chemistry , materials science , composite material
This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewe’s cheese stored at 4 °C for 21 days. Three batches were prepared with 20, 30 or 50% CO 2 with N 2 as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO 2 . Pathogens were not detected in any sample. Softening of cheese was best reduced by 30% or 50% CO 2 . The sensory characteristics of the cheeses markedly decreased during storage. Only the sample stored with 50% CO 2 obtained an overall score above the acceptability at 14 days.