Shelf-life of a Greek whey cheese under modified atmosphere packaging |
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| Affiliation: | 1. BMR Genomics, Via Redipuglia 21a, Padova, Italy;2. Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell''Università, 16, Legnaro, 35020, Padova, Italy;3. Department of Agronomy, Food, Natural Resources, Animals, Environment (DAFNAE), University of Padova, Viale dell''Università, 16, Legnaro, 35020, Padova, Italy;3. Univ. Grenoble Alpes, LGP2, F-38000 Grenoble, France;4. CNRS, LGP2, F-38000 Grenoble, France;1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal;2. ISEIT/Viseu—Instituto Piaget, Estrada do Alto do Gaio, Galifonge, P-3515-776 Lordosa, Portugal;3. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, Porto, Portugal |
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| Abstract: | “Anthotryros” cheese was packaged under vacuum (VP) or modified atmosphere (MAP) and stored at 4 or 12 °C. MAP mixtures were 30%/70% CO2/N2 (M1) or 70%/30% CO2/N2 (M2), while VP was taken as the control sample. Microbiological results showed that M1 and M2 delayed microbial growth compared with VP samples. Of the two modified atmospheres, gas mixture M1 was the most effective for inhibition of growth of mesophilic bacteria. Based primarily on sensory evaluation, the use of both MAP conditions extended the shelf-life of fresh Anthotyros cheese stored at 4 °C by ca. 10 days (M1) or 20 days (M2) compared with VP, and by ca. 2 days (M1) and 4 days (M2) at 12 °C, with cheese maintaining good sensory characteristics. |
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