Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY(2012)
摘要
This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewes cheese stored at 4 degrees 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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关键词
Fresh ewe's cheese,Modified atmosphere packaging,Texture analysis
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