MAP Improves Shelflife of Lor Cheese
August 12/Food & Farm Week -- "In this study, the shelflife of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N-2, 60% CO2/40% N-2 and 70% CO2/30% N-2 (modified atmosphere packaging)," scientists writing in the International Journal of Dairy Technology report.
"Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4 degrees C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms," wrote H. Temiz and colleagues, Ondokuz Mayis University.
The researchers concluded, "Sensory evaluation (odor and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N-2 and 70% CO2/30% N-2) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage."
Temiz and colleagues published their study in International Journal of Dairy Technology ("Shelflife of Turkish Whey Cheese (Lor) Under Modified Atmosphere Packaging." International Journal of Dairy Technology, 2009;62(3):378-386).
Additional information can be obtained by contacting H. Temiz, Ondokuz Mayis University, Faculty Engineering, Dept. of Food Engineering, TR-55139 Samsun, Turkey.
From the August 17, 2009, Prepared Foods E-dition
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