title: Shelf life of Stracciatella cheese under modified-atmosphere packaging.
abstract: 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.
authors.affiliation: 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.
authors.forename: D
authors.initials: D
authors.lastname: Gammariello
authors.forename: A
authors.initials: A
authors.lastname: Conte
authors.forename: S
authors.initials: S
authors.lastname: Di Giulio
authors.forename: M
authors.initials: M
authors.lastname: Attanasio
authors.forename: M A
authors.initials: MA
authors.lastname: Del Nobile
mesh_terms: 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
chemical_list: D005740:Gases