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 21days. 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 14days

Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging / DEL CARO, Alessandra; Sanguinetti, Am; Fadda, Costantino; Murittu, Gavino; Santoru, A; Piga, Antonio. - In: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. - ISSN 1364-727X. - 65:4(2012), pp. 548-554. [10.1111/j.1471-0307.2012.00866.x]

Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging

DEL CARO, Alessandra;FADDA, Costantino;MURITTU, Gavino;PIGA, Antonio
2012

Abstract

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 21days. 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 14days
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/144564
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