ShareStability of shredded mozzarella cheese under modified atmospheres.
Author(s) : ELIOT S. C., VUILLEMARD J. C., EMOND J. P.
Type of article: Article
Summary
Stability of mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and carbon dioxide/nitrogen mixtures) during 8 weeks. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Levels of 75% CO2 were optimal to repress undesirable organisms and reduce gas formation.
Details
- Original title: Stability of shredded mozzarella cheese under modified atmospheres.
- Record ID : 2000-0298
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 6
- Publication date: 1998/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Milk and dairy products - Keywords: Modified atmosphere; Stability; Packaging; Cheese
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- Date : 1996
- Languages : English
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- Date : 1994
- Languages : English
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- Author(s) : O'MAHONY F. C., O'RIORDAN T. C., PAPKOVSKAIA N., et al.
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