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Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging

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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DOI: 10.1111/j.1471-0307.2012.00866.x


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.

Item Type:Article
ID Code:8068
Uncontrolled Keywords:Fresh ewe’s cheese, modified atmosphere packaging, texture analysis
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > F.lli Pinna Industria casearia, Thiesi
001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Blackwell / Wiley
Copyright Holders:© 2012 Society of Dairy Technology
Deposited On:17 Oct 2012 17:12

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