The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) during storage at + 4 degrees C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at 1(st) day, 3(rd), 6(th), 9(th), 12(th) and 15(th) weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3(rd) week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15(th) weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and NIP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15(th) weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didn't significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples.