Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

González‐Fandos, Elena; Cervera, Susana Sanz; Olarte, Carmen

doi:10.1006/fmic.2000.0338

Cited by 83 publications

(123 citation statements)

References 15 publications

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“…Gammariello et al (2009a, b) explained that the viable cell concentration of coliforms slightly declined up to day 8 of storage for all treatments. In particular, among the MAPs studied, the gas mixtures of 95% CO 2 /5% N 2 for Apulian fresh cheeses and 75% CO 2 / 25% N 2 for Stracciatella, respectively, were the most effective for the inhibition of these spoilage microorganisms, supporting the results obtained in Gonzalez-Fandos et al (2000) which showed that CO 2 had an inhibitory effect on coliforms on Cameros cheese; later, they introduced plain CO 2 as an optimum gas combination. Moreover, Mannheim and Soffer (1996) reported that coliform counts were about 1 log cycle higher in control Cottage cheese when compared with the samples flushed with pure CO 2 .…”

Section: Other Studied Microorganismssupporting

confidence: 74%

“…Gonzalez-Fandos et al (2000) found that the highest degree of proteolysis was detected in the control and vacuum-packaged Cameros cheese. They explained it with the observed higher counts of microorganisms in them in comparison with MA-packed samples.…”

Section: Proteolysismentioning

confidence: 90%

“…The authors related this to the decomposition of free fatty acids, principally via the oxidation of methyl ketones (Prieto et al 2000). However, Gonzalez-Fandos et al (2000) found no significant differences among the combinations of CO 2 /N 2 (20% CO 2 / 80% N 2 , 40% CO 2 /60% N 2 ,50%CO 2 /50% N 2 , and 100% CO 2 )storedat3-4°C studied in retarding the lipolysis of Cameros cheese.…”

Section: Lipolysismentioning

confidence: 99%

“…Also, Eliot et al (1998) found that there was psychrotroph growth during the first weeks of storage for those with the modified atmospheres under study (10%, 25%, 50%, 75%, 100% N 2 ) since psychrophiles are a complex population and species in Mozzarella cheeses are resistant to CO 2 inhibitory effect. In addition, different storage temperatures (10°C by Moir et al 1993 on Cottage cheese; 7°C by Alves et al 1996 on Mozzarella cheese; 10°C by Eliot et al 1998 on Cameros cheese; 4°C by Gonzalez-Fandos et al 2000 on Cameros cheese) were evaluated as a possible contributor means for MAP in controlling psychrotrophic bacteria growth, and applying low temperatures was found to be a fruitful hurdle in combination with MAP. Due to lower temperatures, the higher CO 2 solubility leads to a higher inhibitory effect of CO 2 .…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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Section: Other Studied Microorganismssupporting

confidence: 74%

Section: Proteolysismentioning

confidence: 90%

Section: Lipolysismentioning

confidence: 99%

Section: Microbiological Analysesmentioning

confidence: 99%

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Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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“…The use of modified atmosphere packaging (MAP) or use of preservatives (i.e. sorbic acid, sodium benzoate) can be effective to control microbial growth, however, this might result in undesired changes in the sensory characteristics (Gonzales-Fandos et al 2000;Azza and Ahmed 2010). Therefore, recent studies have focused on the applicability of biodegradable packaging materials composed of proteins, cellulose derivatives and lipids in order to extent the storability.…”

Section: Edible Films and Coatings In Cheesementioning

confidence: 99%

Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

Guldas¹

2016

Uludağ Arıcılık Dergisi

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Cheese, being a nutrient-dense dairy product, is a good source of essential components like protein, minerals in particular phosphorus and calcium of highly consumed foods. It is susceptible to physical, chemical and biochemical spoilage, hence the increased consumer demand for high quality cheese has initiated the development of several innovative methods to increase storability and shelflife and to enhance microbial safety. Packaging has been a significant process within preservation techniques to provide the efficient (functional and mechanical) protection of the commodities. Since synthetic packaging materials has been mentioned to contribute to the environmental pollution, packages and edible coatings have been proposed to replace or complement conventional packaging in order to protect food products from deterioration and decrease the quality loss. These films should have appropriate sensory characteristics, suitable barrier properties (oil, humidity, O 2 , CO 2 ), biochemical, physicochemical and microbial stability, aside being safe, and produced by simple technology with low cost. They also can affect as carrier for color, flavor, nutritional, antioxidant or antimicrobial additives. This review discusses mainly using biodegradable films, in particular beeswax, for extension of shelf-life of cheese. Key words: Shelf-life, cheese, packaging, edible film and coating, beeswax ÖZ Peynir besin bileşeni bakımından konsantre ve tüketimi yaygın olan bir süt ürünüdür. Farklı peynir çeşitlerinin farklı tüketici gruplarının damak zevklerini karşılayabilmesi yanında protein ve madensel maddeler (özellikle kalsiyum ve fosfor) bakımından zengin içeriği tüketici talebini arttıran nedenler olarak sıralanabilir. Peynirin fiziksel, biyokimyasal ve mikrobiyolojik bozulmalara hassas bir gıda olup kolay bozulabilmesi; mikrobiyolojik açıdan güvenliği arttırmak, raf ömrü ve dayanımı uzatmak için yenilikçi muhafaza yöntemlerinin geliştirilmesine yol açmıştır. Paketleme, gıda maddelerinin farklı amaçlarla tüketime sunulmasına, farklı boyut ve şekillerde korunmasına olanak veren bir işlemdir. Bazı yapay ambalaj maddeleri tüketici sağlığına zarar verebilmekte ve doğada kolay parçalanmadığından çevre kirliliğine yolaçmaktadır. Bu nedenlerle alternatif ambalaj maddeleri arayışına gidilmiş, kalite kayıplarını azaltmak ve muhafaza amacıyla yenebilir film kaplamalar geliştirilmiştir. Yenebilir kaplama filmleri; tüketimi güvenli, ucuz ve üretim teknolojisi basit, dış etkenlere (yağ, nem, O 2 ve CO 2 ); biyokimyasal, fizikokimyasal ve mikrobiyolojik bozulmaları dayanıklı olmalıdır. Bunların yanında yenebilir filmlere renk, aroma, besin öğeleri, antioksidant ve antimikrobiyal maddeler de katılabilmektedir. Bu derleme makalede özellikle bal mumu başta olmak üzere; yenebilir film kaplamaların peynirin raf ömrünü arttırmada kullanılabilirliği ele alınmaya çalışılmıştır. Anahtar sözcükler: Raf ömrü, peynir, paketleme, yenebilir film ve kaplama, balmumu

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Design of Modified and Controlled Atmospheres

Güneş

Kırkın

2012

Handbook of Food Process Design

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Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

Cited by 83 publications

References 15 publications

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

Design of Modified and Controlled Atmospheres

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