Del Caro, Alessandra and Sanguinetti, Anna Maria and Fadda, Costantino and Murittu, Gavino and Santoru, Angela and Piga, Antonio <1965- > (2012) Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging. International Journal of Dairy Technology, Vol. 65 (4), p. 548-554. eISSN 1471-0307. Article.
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This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewe’s cheese stored at 4 °C for 21 days. Three batches were prepared with 20, 30 or 50% CO2 with N2 as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO2. Pathogens were not detected in any sample. Softening of cheese was best reduced by 30% or 50% CO2. The sensory characteristics of the cheeses markedly decreased during storage. Only the sample stored with 50% CO2 obtained an overall score above the acceptability at 14 days.
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