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PRESERVATION OF FRESH CHEESES IN A CO2 -ENRICHED ATMOSPHERE.

Author(s) : ROSENTHAL I.

Type of article: Article

Summary

THE EFFECT OF CO2 ON THE SHELF LIFE OF QUARG WAS DETERMINED BY MONITORING FLAVOUR, PH VALUE, AND YEASTS AND MOULDS AND PSEUDOMONADS COUNTS. NO GROWTH OF ACTIVE YEAST AND MOULDS OR CHANGES IN THE PH VALUE FOR THE ENTIRE LENGTH OF THE EXPERIMENT 67 DAYS OF STORAGE AT 4 DEG C, WERE APPARENT IN CHEESES STORED UNDER CO2 -ENRICHED ATMOSPHERE (67.1% CO2, 26.3% N2 AND 6. 6% O2 ). THE GROWTH OF GRAM-NEGATIVE BACTERIA WAS ALSO INHIBITED. THE FLAVOUR OF THE CHEESE WAS PRESERVED. THE OBSERVED EFFECT OF CO2 IS FUNGISTATIC.

Details

  • Original title: PRESERVATION OF FRESH CHEESES IN A CO2 -ENRICHED ATMOSPHERE.
  • Record ID : 1992-1249
  • Languages: English
  • Source: Milchwissenschaft - vol. 46 - n. 11
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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