Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres

Oyugi, Evonne Laura Adhiambo; Buys, E.M.

doi:10.1111/j.1471-0307.2007.00315.x

Cited by 20 publications

(11 citation statements)

References 22 publications

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“…x MAP1: 0% O 2 + 0% CO 2 , MAP2: 10% O 2 + 0% CO 2 , MAP3: 0% O 2 + 75% CO 2 , MAP4: 10% O 2 + 75% CO 2. y The data reported in the table are the average sensory scores on a scale from 0 to 9 (0: not different, 9: extremely different). under MAP and air (Oyugi and Buys 2007). A decrease in lactobacilli and lactococci count during 90 days ripening of artisanal Turkish white cheese in brine has also been reported ( € Oner et al 2006).…”

Section: A-bmentioning

confidence: 75%

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Preservation of precut white cheese by modified atmosphere packaging

Kırkın

Güneş

Kılıç‐Akyılmaz

2013

Int J of Dairy Tech

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Effects of modified atmosphere packaging (MAP) on storage stability and quality of precut fresh and aged white cheese were investigated. Fresh or aged white cheese was cut into small cubes and packaged in five different atmospheres [0% O 2 + 0% CO 2 + 100% N 2 (MAP1), 10% O 2 + 0% CO 2 + 90% N 2 (MAP2), 0% O 2 + 75% CO 2 + 25% N 2 (MAP3), 10% O 2 + 75% CO 2 + 15% N 2 (MAP4) and aerobic (air)]. Control samples were packaged in brine and vacuum for fresh and aged white cheese, respectively. Changes in gas composition, total plate count, lactococci, lactobacilli, yeast and mould counts, proteolysis, lipolysis, pH, colour, texture and sensory properties were investigated during refrigerated storage. The best packaging treatment for the fresh cheese was MAP3, as it inhibited mould growth and protected the hardness. MAP2 can be recommended for the packaging of the aged cheese, as it decreased lipolysis.

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Section: A-bmentioning

confidence: 75%

“…). LAB counts did not change during storage of Cheddar cheese under MAP and air (Oyugi and Buys ). A decrease in lactobacilli and lactococci count during 90 days ripening of artisanal Turkish white cheese in brine has also been reported (Öner et al .…”

Section: Discussionmentioning

confidence: 92%

Preservation of precut white cheese by modified atmosphere packaging

Kırkın

Güneş

Kılıç‐Akyılmaz

2013

Int J of Dairy Tech

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“…The effects of CO 2 on the growth of lactic acid bacteria were not definite because of the microaerophilic nature of these bacteria, and they can grow under the CO 2 atmosphere. Oyugi and Buys (2007) reported that under the CO 2 packaging conditions, the lactic acid bacteria in shredded Cheddar cheese can be inhibited slightly. Eliot et al.…”

Section: Resultsmentioning

confidence: 99%

Shelf-Life of Unsalted and Light “Lor” Whey Cheese Stored Under Various Packaging Conditions: Microbiological and Sensory Attributes

İrkin¹

2011

Journal of Food Processing and Preservation

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The shelf life of unsalted and light Turkish whey cheese “Lor ” in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (80%CO2/20%N2; MAP1 and 60%CO2/40%N2; MAP2) under refrigeration (4C) was investigated and compared with each other for a period of 25 days. MAP1 was the most effective for inhibiting growth of total viable count, yeast and mold, and Enterobacteriaceae microflora in Lor cheese samples until 20 days of refrigerated storage. Yeasts and molds were inhibited effectively under MAP2 packages as well. Vacuum‐packaged samples gave a lower lactic acid bacteria count at a given sampling day than the other packages. MAP and vacuum packages were not found effective on psychrotrophic bacteria counts. Results show an increase in the shelf life of MAP packaged Lor whey cheese, confirming that inhibitory effects on some of the microorganism groups are responsible for the spoilage phenomena. Refrigeration condition with MAP combination of Lor cheese had good sensory characteristics for 20 days of storage, while control samples were unacceptable after 10–15 days of storage. PRACTICAL APPLICATIONS The modified atmosphere packaging (MAP) of foods has considerably increased recently. MAP with CO2 was found very effective on spoilage microorganisms because of its bacteriostatic effect. Generally, Lor cheese is packaged in atmospheric air or vacuum conditions in Turkey; there is no any research about the extending the shelf life of Lor cheese, and it has a very short shelf life although it is vacuum‐packaged. Modified atmosphere packages of unsalted and light Lor cheese were found effective on microbial and sensory qualities of it and MAP packages could be used for Lor cheese, to give better results than vacuum packaging together with good sanitary conditions, during the packaging process.

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“…F. solani was specifically detected in the products coming from Ollomont cellar whereas it was absent from the Pré‐Saint‐Didier ones. This mould is not commonly related to dairy environment but it has been recently described in a paper regarding Cheddar cheese packaging (Oyugi and Buys 2007).…”

Section: Discussionmentioning

confidence: 99%

Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods

Dolci

Barmaz²,

Zenato³

et al. 2009

Journal of Applied Microbiology

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Aims: To study the evolution of rind microbial communities in Fontina PDO cheese. Methods and Results: Four batches were examined for their surface microflora during ripening, carried out in two different maturing caves, at Ollomont and Pré‐Saint‐Didier, Aosta Valley region, Northwest of Italy. Culture‐dependent methodologies were combined with culture‐independent analysis (PCR‐DGGE). Yeasts were found to increase from 103 to 106 CFU cm−2 in 28 days, with consequent rise of surface pH, which allowed the growth of salt‐tolerant bacteria, in particular coryneforms which reached 109 CFU cm−2 at the end of 3 months. Coagulase‐negative cocci and lactic acid bacteria reached 107 CFU cm−2 in the same period. Debaryomyces hansenii and Candida sake were the species more constantly present throughout the whole maturing process. As early as after 1 day since manufacture, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were detected on cheese rinds. Arthrobacter nicotianae, Brevibacterium casei and Corynebacterium glutamicum were found after 7–28 days. Conclusions: According to cluster analysis of DGGE profiles, the maturing environment seemed to influence the dynamics of microbial groups on Fontina surfaces. Significance and Impact of the Study: These results represent a first picture of micro‐organisms colonizing Fontina PDO rinds. Further studies are in progress to better understand the origin of this surface microflora and to formulate surface starters.

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Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres

Cited by 20 publications

References 22 publications

Preservation of precut white cheese by modified atmosphere packaging

Preservation of precut white cheese by modified atmosphere packaging

Shelf-Life of Unsalted and Light “Lor” Whey Cheese Stored Under Various Packaging Conditions: Microbiological and Sensory Attributes

Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods

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