Abstract

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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