Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7±1 °C

被引：16

作者：

Alam, Tanweer ^{[1
]}

Goyal, G. K. ^{[2
]}

机构：

[1] Banaras Hindu Univ, Inst Agr Sci, Varanasi 221005, Uttar Pradesh, India

[2] Natl Dairy Res Inst, Food Packaging Lab, Karnal 311007, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2011年 / 48卷 / 01期

关键词：

Modified atmosphere packaging; Mozzarella cheese; Vacuum packaging; Microbiological quality; COTTAGE CHEESE; ATMOSPHERE; GROWTH;

D O I：

10.1007/s13197-010-0141-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mozzarella cheese was placed in two types of packaging materials (Cryovac, P1 and linear low density polyethylene/BA/Nylon-6/BA/Low density polyethylene, P2) under 5 different atmospheres, air (A1), vacuum (A2), 100% CO2 (A3), 100% N2 (A4) and mixture of 50% N2 and 50% CO2 (A5). The product was evaluated periodically for microbiological quality. Among the different gases studied, A3 showed minimum microbial count during storage, thus proving superior followed by A5, A4, A2 and A1.

引用

页码：120 / 123

页数：4

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