Shelf life of Stracciatella cheese under modified-atmosphere packaging.
The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO(2):N(2):O(2) gas mixtures [50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol] and stored at 8 degrees C. Cheese in traditional tubs and under vacuum were used as the controls. Results showed that the modified-atmosphere packaging, in particular M1 and M2, delayed microbial growth of spoilage bacteria, without affecting the dairy microflora, and prolonged the sensorial acceptability limit.
Gammariello
D
D
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, Foggia, Italy.
Conte
A
A
Di Giulio
S
S
Attanasio
M
M
Del Nobile
M A
MA
D001419:Bacteria / Q000254:growth & development; D002611:Cheese / Q000032:analysis / Q000382:microbiology / Q000592:standards*; D015169:Colony Count, Microbial; D018857:Food Packaging / Q000379:methods* / Q000592:standards; D005740:Gases / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013649:Taste; D013997:Time Factors
D005740:Gases