Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions

Abstract

Calabrian Provola cheese, an Italian typical dairy product, is commonly sold unwrapped with an expiry date of 45 d. The influence of different packagings and subsequent storage at 4 and 7 °C on maintaining cheese quality and prolonging its shelf life was evaluated. The following packaging systems were used: Polyamide/Polyethylene pouch under vacuum; Polyethylene/Polyethylene terephthalate lid over a Polyethylene/Ethylene vinyl alcohol/Polyvinyl Chloride + Polyvinyl alcohol thermoformed tray; Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch. Concerning the two last systems, cheeses were packaged in a modified atmosphere (70:30 N2:CO2). All studied packaging prolonged Calabrian Provola cheese shelf life to 65 d. In particular, the packaging in modified atmosphere with Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch preserved Provola cheeses best, not only showing a decrease of the original total microbial count but also showing the lowest peroxide value and hardness at both temperatures of storage. The results of this study will help local Italian firms to expand their business in more distant markets.

Caracterização Física E Condições Sanitárias Do Comércio De Queijo Cabacinha Em Três Municípios Do Vale Do Jequitinhonha, Mg, Brasil

“…A ausência de embalagem em mais de Nota: *A = valores absolutos e R = valores relativos 90% dos locais de venda dos queijos cabacinha (Tabela 2) é também outro fator preocupante e que precisa ser resolvido, pois se gundo Piscopo et al (2015) a ausência de in vólucro pode facilitar o desenvolvi mento mi crobiológico indesejado. Porém, esta prá ti ca precisa ser mais pesquisada, pois pode alterar as características do produto tradicional.…”

Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese

“…Authors decided to evaluate the qualitative changes first after 10 days from packaging because the expiry date of unpackaged Provola cheeses was of 45 days, as reported in a linked previous work concerning the packaging with conventional materials (Piscopo et al, 2015). We compared the changes with 0 days, immediately after manufacturing.…”

“…For textural analysis of CPc authors followed the method, equipment and instrumental parameters reported in a previous published work on Provola cheeses (Piscopo, Zappia, De Bruno, & Poiana, 2015). The Total Nitrogen (TN) of samples was quantified as described by Lynch & Barbano (2002).…”

“…In a previous study, Piscopo, Zappia, De Bruno, & Poiana (2015) investigated the improvement of quality of CPc, under different types of packaging: vacuum and modified atmosphere in two forms: thermoformed tray and pouch. Results suggested that the packaging in pouch with MAP (70:30 N 2 :CO 2 ), using high barrier material (Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene) was the best solution to preserve these dairy products.…”

“…Materials and methods2.1 Experimental procedureFresh Calabrian Provola cheeses (CPc) were produced in Cimino & Ioppoli s.r.l. company located in Crotone (Italy) using the procedures and showing the characteristics described byPiscopo et al (2015). Twenty-four hours after cheesemaking, the cheeses (mean weight of 0.5 kg) were packed in pouches (20 x 28 cm 2 ) of three different packaging materials, namely: one multilayer co-extruded film (A) and two bio-based polymers (B and C).…”