Shelf life of Stracciatella cheese under modified-atmosphere packaging

被引：47
|
作者：
Gammariello, D. [1 ]
Conte, A. [1 ,2 ]
Di Giulio, S. [2 ]
Attanasio, M. [1 ]
Del Nobile, M. A. [1 ,2 ]
机构：
[1] Univ Foggia, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, I-71100 Foggia, Italy
[2] Univ Foggia, Dipartimento Sci Alimenti, I-71100 Foggia, Italy
来源：
JOURNAL OF DAIRY SCIENCE | 2009年 / 92卷 / 02期
关键词：
Stracciatella cheese; modified-atmosphere packaging; shelf life; GREEK WHEY CHEESE; COTTAGE CHEESE; MOZZARELLA CHEESE; STABILITY; GROWTH;
D O I：
10.3168/jds.2008-1571
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO2: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.
引用
收藏
页码：483 / 490
页数：8
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