Shelf-life of a Greek whey cheese under modified atmosphere packaging

Papaioannou, Georgia; Chouliara, Irene; Karatapanis, Andreas E.; Kontominas, Michael G.; Savvaidis, Ioannis N.

doi:10.1016/j.idairyj.2006.04.001

Cited by 99 publications

(103 citation statements)

References 21 publications

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“…Table 3. Growth potential of Listeria monocytogenes in whey cheese skuta Whey cheese (skuta) used in our study showed physicochemical characteristics comparable with other similar products from the Mediterranean area (1,10,16). During the storage of whey cheese skuta the pH decreased and lactic acid bacteria count increased which is in accordance with other studies (10,16).…”

Section: Discussionsupporting

confidence: 90%

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Vrdoljak¹,

Dobranić

Filipović

et al. 2016

Macedonian Veterinary Review

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Original Scientific ArticleMac Vet Rev 2016; 39 (1): [59][60][61][62][63][64] Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different timepoints during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase), while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively). Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5), water activity (0.99-0.94), and NaCl content (0.3-1.2%). Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log 10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (re)contamination. INTRODUCTIONMicrobiological stability and safety of food during storage is related to many factors. Ready-to-eat food products, including cheeses, are intended for consumption without any treatment between final production step and consumption. The course of microbiological changes in different cheeses during storage and shelf-life depends on the production technology and cheese type (pasteurization, starters, acidity, ripening, etc.) MATERIAL AND METHODSSoft, semi-hard and hard cheeses were produced according to standard procedure in a local cheese producing plant and sampled at the end of production. Ten units of each cheese were sampled, stored in laboratory at 4°C and periodically analyzed during defined shelf-life (Table 1). For microbiological analyses, 25 g of sample was diluted in 225 ml of appropriate media (Buffered Peptone Water, Half-Fraser Broth or Peptone salt water) and homogenized for 2 min (Stomacher, Sedward, UK). Serial decimal dilutions were prepared and 0.1 ml or 1 ml of selected dilution were used for evaluation of lactic acid bacteria count (MRS, Merck, Darmstadt, Germany) at 30°C for 48 h, Staphylococcu...

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Section: Discussionsupporting

confidence: 90%

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Vrdoljak¹,

Dobranić

Filipović

et al. 2016

Macedonian Veterinary Review

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“…However, Maniar et al (1994) showed that LAB counts of Cottage cheese (with gas mixture of 100% CO 2 ,7 5 % CO 2 /25% N 2 , and 100% N 2 ) remained constant and independent from MAP effect, which was possibly due to the low storage temperature (4°C) applied in their study. These findings agree with the results in a study conducted by Papaioannou et al (2007) on Greek whey cheese in which the higher LAB counts were measured at 12°C rather than 4°C, for all the cheese samples. NA not analyzed, ND not detected, DN data not shown, VP vacuum packaging explain this observation (Brody 1989).…”

Section: Microbiological Analysessupporting

confidence: 92%

“…The lowest acceptability score for odor and taste is 3.5 [0-5 point scale (where as c o r eo f4 -5 corresponds to quality class I, no off-flavor), 3.5-3.99 corresponds to class II (initial off-flavor but not spoiled), and a score 3.5 corresponds to quality class III (spoiled sample unfit for human consumption)] (Papaioannou et al 2007) or 4.0 [a 9-point scale (where a score of 9 corresponds to extremely good, 8 very good, 7 quite good, 6 moderately good, 5 neither good nor bad, 4 moderately bad, 3 quite bad, 2 very bad, and 1 extremely bad)] (Temiz et al 2009). The majority of studies reported the effectiveness of MAP in prolonging the sensory acceptability of cheeses in terms of taste and odor (Maniar et al 1994: ≥75% CO 2 for taste; Papaioannou et al 2007: 70% CO 2 /30% N 2 for both odor and taste; Dermiki et al 2008: 60% CO 2 /40% N 2 for both odor and taste; Temiz et al 2009:4 0 %C O 2 /60% N 2 and 70% CO 2 /30% N 2 f o ro d o ra n dt a s t e ; Temiz 2010: 40% CO 2 /60% N 2 and 100% CO 2 for taste as an effective gas mixture for Cottage cheese, Greek whey cheese, whey cheese, Turkish whey cheese, and Kashar cheese, respectively).…”

Section: Odor and Tastementioning

confidence: 99%

“…The majority of studies reported the effectiveness of MAP in prolonging the sensory acceptability of cheeses in terms of taste and odor (Maniar et al 1994: ≥75% CO 2 for taste; Papaioannou et al 2007: 70% CO 2 /30% N 2 for both odor and taste; Dermiki et al 2008: 60% CO 2 /40% N 2 for both odor and taste; Temiz et al 2009:4 0 %C O 2 /60% N 2 and 70% CO 2 /30% N 2 f o ro d o ra n dt a s t e ; Temiz 2010: 40% CO 2 /60% N 2 and 100% CO 2 for taste as an effective gas mixture for Cottage cheese, Greek whey cheese, whey cheese, Turkish whey cheese, and Kashar cheese, respectively).…”

Section: Odor and Tastementioning

confidence: 99%

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

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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“…The formation of mycotoxins were greatly decreased but not totally inhibited. Papaioannou et al (2007) compared the shelf life of a Greek whey cheese under MAP and vacuum package (VP). The results showed that MAP delayed microbial growth compared with VP samples.…”

Section: Modified Atmosphere Packagingmentioning

confidence: 99%

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

Zhao¹

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A large amount of cheese is lost every year due to mold contamination.Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti--mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 10 5 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well--diffusion method was used to demonstrate anti--mold activity in concentrated cell--free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti--mold compound(s) produced by all the strains was heat--resistant (100 o C for 15 min). Supernatants from 5 strains retained the anti--mold activity when the pH was adjusted to 6.8 ± 0.2, while one v strain DC2 isolated from cheese lost its anti--mold activity at that pH. Temperature of incubation of cultures affected anti--mold activity. The optimum was 37 o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C.A preliminary study of applying anti--mold lactobacilli in Cheddar cheese was completed. Anti--mold LAB was added to the cheese milk as an adjunct to give 10 5 cfu/ml. After 1--week and 1--month ripening, mold (10~20 spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1--week old cheese "NB in milk" until the 6 th day after the control cheese (made without strain NB) showed signs of mold. The 1--month old cheese "NB in milk " extended the shelf life 17 days longer than the control cheese.

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Shelf-life of a Greek whey cheese under modified atmosphere packaging

Cited by 99 publications

References 21 publications

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

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

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

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