Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

Rodríguez-Alonso, P.; Centeno, J. A.; Garabal, J.I.

doi:10.1016/j.idairyj.2010.11.008

Cited by 22 publications

(27 citation statements)

References 43 publications

(107 reference statements)

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“…For both bioassays, mesophilic counts are above 9 log units during ripening (Table 10 on the preceding page and 11 on the next page), with similar values to those obtained in other studies with cheeses from Arzúa-Ulloa DOP [155,32]. There is a slight increase in mesophilic counts until 16 and 8 days of storage for the bioassay with natural and artificial contamination respectively.…”

Section: Antimicrobial Effectiveness Of Pimaricin-loaded Nanohydrogelsupporting

confidence: 82%

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Smart Nanohydrogels for Controlled Release of Food Preservatives

González

2016

Antimicrobial Food Packaging

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Section: Antimicrobial Effectiveness Of Pimaricin-loaded Nanohydrogelsupporting

confidence: 82%

“…Cheese from Arzúa-Ulloa DOP has ≥ 45% of fat/dry matter content [155] and can be considered a full-fat cheese. Kim et al [98] appointed that moisture loss is lower in full-fat cheese samples due to the fact that large amount of fat inhibit moisture loss by covering the melted cheese surface.…”

Section: Effect Of Nanohydrogel Coating On Cheeses Frommentioning

confidence: 99%

Smart Nanohydrogels for Controlled Release of Food Preservatives

González

2016

Antimicrobial Food Packaging

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“…Vacuum packaging (VP) does not remove all of the O 2 , and thus, Y&M growth can still occur (Hocking and Faedo 1992), particularly in regions of the food product‐packaging interface where package wrinkling occurs. Carbon dioxide is also absorbed into the cheese and creates a vacuum within the pouch that in turn retards the chemical changes (Rodriguez‐Alonso et al. 2011).…”

Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or 'gas flushing' as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products

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“…Changes in chemical indicators of deterioration are shown in Figs and . The content of lactic acid has been reported as an indicator related to the degree of fermentation (AOAC, ; Rodríguez‐Alonso et al ., ). Lactic acid in RC samples presented significant increases ( P < 0.001) throughout storage for all treatments.…”

Section: Resultsmentioning

confidence: 97%

Sensory and bio‐chemical preservation of ricotta cheese using natural products

Asensio

Gallucci

Oliva

et al. 2014

Int J of Food Sci Tech

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Summary The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E‐04 mg mL−1 for S. aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63 × 103 and 7.80 × 103 cfu g−1, respectively). The Pearson's correlation analyses (P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours (r = −0.46 and −0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes.

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Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

Cited by 22 publications

References 43 publications

Smart Nanohydrogels for Controlled Release of Food Preservatives

Smart Nanohydrogels for Controlled Release of Food Preservatives

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Sensory and bio‐chemical preservation of ricotta cheese using natural products

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