TY - JOUR
T1 - Preservation of precut white cheese by modified atmosphere packaging
AU - Kirkin, Celale
AU - Gunes, Gurbuz
AU - Kilic-Akyilmaz, Meral
PY - 2013/11
Y1 - 2013/11
N2 - 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% O2 + 0% CO2 + 100% N2 (MAP1), 10% O2 + 0% CO2 + 90% N2 (MAP2), 0% O2 + 75% CO2 + 25% N2 (MAP3), 10% O2 + 75% CO2 + 15% N2 (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.
AB - 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% O2 + 0% CO2 + 100% N2 (MAP1), 10% O2 + 0% CO2 + 90% N2 (MAP2), 0% O2 + 75% CO2 + 25% N2 (MAP3), 10% O2 + 75% CO2 + 15% N2 (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.
KW - Lipolysis
KW - Microbial quality
KW - Modified atmosphere packaging
KW - Proteolysis
KW - Sensory properties
KW - White cheese
UR - http://www.scopus.com/inward/record.url?scp=84885187475&partnerID=8YFLogxK
U2 - 10.1111/1471-0307.12082
DO - 10.1111/1471-0307.12082
M3 - Article
AN - SCOPUS:84885187475
SN - 1364-727X
VL - 66
SP - 576
EP - 586
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
IS - 4
ER -