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Shelf-life extension of cottage cheese by modified atmosphere packaging.

Author(s) : MANNHEIM C. H., SOFFER T.

Type of article: Article

Summary

An optimum headspace of about 25% in 250 milliliter packages, flushed with pure CO2, extended shelf life of cottage cheese at 8 deg C by about 150% without altering sensory properties or causing any other negative effect. The CO2 gave additional protection against spoilage bacteria, yeasts and moulds. In order to maintain the proper CO2 level in headspace and cause its dissolution into the product, the use of high barrier packaging is essential.

Details

  • Original title: Shelf-life extension of cottage cheese by modified atmosphere packaging.
  • Record ID : 1997-2271
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 8
  • Publication date: 1996

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