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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% CO2 with N2 as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO2. Pathogens were not detected in any sample. Softening of cheese was best reduced by 30% or 50% CO2. The sensory characteristics of the cheeses markedly decreased during storage. Only the sample stored with 50% CO2 obtained an overall score above the acceptability at 14 days.
| Authors: | ALESSANDRA DEL CARO, ANNA M. SANGUINETTI, COSTANTINO FADDA, GAVINO MURITTU, ANGELA SANTORU, ANTONIO PIGA | |
| Journal: | International Journal of Dairy Technology | |
| Year: | 2012 | |
| Pages: | no | |
| DOI: | 10.1111/j.1471-0307.2012.00866.x | |
| Publication date: | 25-06-2012 |
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