Shelf life of Stracciatella cheese under modified-atmosphere packaging

被引：47

作者：

Gammariello, D. ^{[1
]}

Conte, A. ^{[1
,2
]}

Di Giulio, S. ^{[2
]}

Attanasio, M. ^{[1
]}

Del Nobile, M. A. ^{[1
,2
]}

机构：

[1] Univ Foggia, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, I-71100 Foggia, Italy

[2] Univ Foggia, Dipartimento Sci Alimenti, I-71100 Foggia, Italy

来源：

JOURNAL OF DAIRY SCIENCE | 2009年 / 92卷 / 02期

关键词：

Stracciatella cheese; modified-atmosphere packaging; shelf life; GREEK WHEY CHEESE; COTTAGE CHEESE; MOZZARELLA CHEESE; STABILITY; GROWTH;

D O I：

10.3168/jds.2008-1571

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO2:N-2:O-2 gas mixtures [50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol] and stored at 8 degrees C. Cheese in traditional tubs and under vacuum were used as the controls. Results showed that the modified-atmosphere packaging, in particular M1 and M2, delayed microbial growth of spoilage bacteria, without affecting the dairy microflora, and prolonged the sensorial acceptability limit.

引用

页码：483 / 490

页数：8

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