Preservation of precut white cheese by modified atmosphere packaging

Abstract

Effects of modified atmosphere packaging ( MAP ) on storage stability and quality of precut fresh and aged white cheese were investigated. Fresh or aged white cheese was cut into small cubes and packaged in five different atmospheres [0% O 2 + 0% CO 2 + 100% N 2 ( MAP1 ), 10% O 2 + 0% CO 2 + 90% N 2 ( MAP2 ), 0% O 2 + 75% CO 2 + 25% N 2 ( MAP 3), 10% O 2 + 75% CO 2 + 15% N 2 ( MAP 4) and aerobic (air)]. Control samples were packaged in brine and vacuum for fresh and aged white cheese, respectively. Changes in gas composition, total plate count, lactococci, lactobacilli, yeast and mould counts, proteolysis, lipolysis, p H , colour, texture and sensory properties were investigated during refrigerated storage. The best packaging treatment for the fresh cheese was MAP 3, as it inhibited mould growth and protected the hardness. MAP 2 can be recommended for the packaging of the aged cheese, as it decreased lipolysis.