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Modified-atmosphere packaging to maintain direct-set cottage cheese quality.

Author(s) : MANIAR A. B., MARCY J. E., BISHOP J. R., DUNCAN S. E.

Type of article: Article

Summary

Direct-set cottage cheese packaged in barrier containers was flushed with 100% CO2, 75% CO2-25% nitrogen, 100% nitrogen, or air, and stored at 4 deg C for 28 days. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic-acid bacteria counts increased for air-treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO2 best.

Details

  • Original title: Modified-atmosphere packaging to maintain direct-set cottage cheese quality.
  • Record ID : 1995-3677
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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