Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films

Abstract

In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 % N2 - 30 % CO2, 80 % N2 - 20 % CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12- week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70 % N2 - 30 % CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30 % CO2 and the control sample, respectively.

Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

“…Ultrafiltered (UF) white cheese is manufactured by using ultrafiltered and pasteurized cow milk coagulated by action of mesophilic starter culture, commercial recombinant chymosin (Rhizomucor miehei) and 3 % of salt (Soltani et al, 2019). Even though there are several studies about the evaluation of physico-chemical, microstructural, ripening and sensory properties of UF white cheese (Hesari et al, 2006;Karami et al, 2009;Nazari et al, 2020;Yousefi et al, 2020;Heidarvand et al, 2021;Habibi et al, 2022), to the best of our knowledge, no study has been conducted so far about the effect of added salt concentration on the texture profile and mineral contents of this type of cheese. The main purpose of this study was to determine the influence of using different concentrations of salt on chemical and textural properties of ultrafiltered white cheese during 90 days of ripening at 9±1 ºC.…”