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ALESSANDRA DEL CARO ANNA M SANGUINETTI COSTANTINO FADDA GAVINO MURITTU ANGELA SANTORU ANTONIO PIGA 《International Journal of Dairy Technology》2012,65(4):548-554
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. 相似文献
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