Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

“…Gammariello et al (2009a, b) explained that the viable cell concentration of coliforms slightly declined up to day 8 of storage for all treatments. In particular, among the MAPs studied, the gas mixtures of 95% CO 2 /5% N 2 for Apulian fresh cheeses and 75% CO 2 / 25% N 2 for Stracciatella, respectively, were the most effective for the inhibition of these spoilage microorganisms, supporting the results obtained in Gonzalez-Fandos et al (2000) which showed that CO 2 had an inhibitory effect on coliforms on Cameros cheese; later, they introduced plain CO 2 as an optimum gas combination. Moreover, Mannheim and Soffer (1996) reported that coliform counts were about 1 log cycle higher in control Cottage cheese when compared with the samples flushed with pure CO 2 .…”

“…Gonzalez-Fandos et al (2000) found that the highest degree of proteolysis was detected in the control and vacuum-packaged Cameros cheese. They explained it with the observed higher counts of microorganisms in them in comparison with MA-packed samples.…”

“…The authors related this to the decomposition of free fatty acids, principally via the oxidation of methyl ketones (Prieto et al 2000). However, Gonzalez-Fandos et al (2000) found no significant differences among the combinations of CO 2 /N 2 (20% CO 2 / 80% N 2 , 40% CO 2 /60% N 2 ,50%CO 2 /50% N 2 , and 100% CO 2 )storedat3-4°C studied in retarding the lipolysis of Cameros cheese.…”

“…Also, Eliot et al (1998) found that there was psychrotroph growth during the first weeks of storage for those with the modified atmospheres under study (10%, 25%, 50%, 75%, 100% N 2 ) since psychrophiles are a complex population and species in Mozzarella cheeses are resistant to CO 2 inhibitory effect. In addition, different storage temperatures (10°C by Moir et al 1993 on Cottage cheese; 7°C by Alves et al 1996 on Mozzarella cheese; 10°C by Eliot et al 1998 on Cameros cheese; 4°C by Gonzalez-Fandos et al 2000 on Cameros cheese) were evaluated as a possible contributor means for MAP in controlling psychrotrophic bacteria growth, and applying low temperatures was found to be a fruitful hurdle in combination with MAP. Due to lower temperatures, the higher CO 2 solubility leads to a higher inhibitory effect of CO 2 .…”

Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

“…The use of modified atmosphere packaging (MAP) or use of preservatives (i.e. sorbic acid, sodium benzoate) can be effective to control microbial growth, however, this might result in undesired changes in the sensory characteristics (Gonzales-Fandos et al 2000;Azza and Ahmed 2010). Therefore, recent studies have focused on the applicability of biodegradable packaging materials composed of proteins, cellulose derivatives and lipids in order to extent the storability.…”