MODIFIED ATMOSPHERE PACKAGING TO MAINTAIN DIRECT-SET COTTAGE CHEESE QUALITY

被引：45

作者：

MANIAR, AB

MARCY, JE

BISHOP, JR

DUNCAN, SE

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

[2] UNIV WISCONSIN,CTR DAIRY RES,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

COTTAGE CHEESE; FLAVOR; COLOR; STORAGE STABILITY; MODIFIED ATMOSPHERE;

D O I：

10.1111/j.1365-2621.1994.tb14701.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Direct-set cottage cheese packaged in barrier containers was flushed with 100% CO2 75% CO2:25% N-2, 100% N-2, or air, and stored at 4 degrees C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic acid bacteria counts increased for air-treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO2 best.

引用

页码：1305 / &

共 18 条

[1] ESTIMATION OF POTENTIAL SHELF-LIFE OF COTTAGE CHEESE UTILIZING BACTERIAL NUMBERS AND METABOLITES [J].