Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere

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

“…The findings by Favati et al (2007) were in line with these results, in which the authors proposed that storage conditions (i.e., gas composition, storage duration, and storage temperature) were not able to have a significant influence on the color of Provolone cheese. However, regarding b* (yellowness), Del Nobile et al (2009) noted significant differences between the Ricotta cheese stored under ordinary and modified atmospheres with the gas mixtures of 50% CO 2 /50% N 2 , 70% CO 2 /30% N 2 , and 95% CO 2 /5% N 2 .…”

“…Others have indicated that different gas mixtures did not significantly influence the moisture content or weight loss in the cheese when packaged under modified atmospheres. However, MAP conditions were reported as slightly efficient in keeping the moisture content of cheese stable (San Simón da Costa smoked semi-hard: Garabal et al 2010;Greek whey: Papaioannou et al 2007; Provolone: Favati et al 2007; Primosale and Giuncata: Gammariello et al 2009a; Lor Turkish whey cheese: Temiz et al 2009; Parmigiano-Reggiano cheese: Romani et al 2002).…”

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

“…Pressing influenced the parameter, which was higher in NP than in P cheeses, thus resulting more red. L, a, and b decreased significantly during storage, in contrast to what was reported by Favati et al (2007), who evidenced that vacuum packaging may help in stabilising the cheese colour. Despite the decrease in b values during the storage period, due to the retarding effect of vacuum packaging on ripening, the Z index did not change significantly.…”

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

“…According to the results of our permeability analyses, PA/PE film which was used in VP had an oxygen transmission rate Dermiki et al (2008) for VP, Favati et al(2007) for VP, Papaioannou et al (2007) for VP, Romani et al (2002) for MAP.…”

“…The potential of MAP and VP for extending the shelf-life of cheese has been demonstrated by various authours. The effect of VP and MAP on the shelf life of Quesillo cheese (Oliszewski et al 2007), Provolone cheese (Favati et al 2007), Greek whey cheese (Papaioannou et al 2007), Parmigiano Reggiano cheese (Romani et al 2002), Cameros cheese (a fresh goat cheese) (Gonzales-Fandos et al 2000), Cottage cheese (Mannheim and Soffer 1996) was studied. To our knowledge no data are available in the scientific literature concerning the effect of MAP and VP on the properties of "Crottin de Chavignol" type goat cheese.…”