Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

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

“…Mannheim and Soffer (1996), as well, showed that Cottage cheese samples do not suffer from packaging with 100% CO 2 with regard to the sensorial characteristics, and no changes in taste or even texture were recorded. However, Esmer et al (2009) noted that the highest score was given to the Crottin de Charignol cheeses with a 20% CO 2 /80% N 2 gas composition.…”

“…pH reduction, caused by CO 2 atmosphere, was reported in the literature (Farber 1991;Mannheim and Soffer 1996;Koskeli 1998) and was presumed as one of the mechanisms for microbial growth inhibition by CO 2 (King and Nagel 1967;Daniels et al 1985). Mannheim and Soffer (1996), in their study evaluating the shelf life extension of Cottage cheese by MAP (pure CO 2 at 8°C storage), observed a drop in the value. Despite the expected depression in pH values, there are various reports in the literature.…”

“…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 .…”

“…In addition to the used gas mixtures, there are some other factors affecting the inpack gas composition, including (1) permeability of package materials-retaining appropriate CO 2 concentrations in headspace requires the use of high-barrier packaging materials (Mannheim and Soffer 1996); (2) light exposure-there are significant differences in O 2 between cheese kept in the dark and cheese exposed to the light, which could be explained by oxidative reactions induced in the samples under the light leading to the increased O 2 consumption (Juric et al 2003;Trobetas et al 2008); and (3) storage temperature-an increase in storage temperature is followed by the rise in CO 2 and fall in O 2 levels inside the package which, consequently, is evidence for the great impact of temperature on the gas exchange rate (Rodriguez-Aguilera et al 2011a).…”

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

“…The potential of MAP and VP for extending the shelf-life of cheese has been demonstrated by various authours. The effect of VP and MAP on the shelf life of Quesillo cheese (Oliszewski et al 2007), Provolone cheese (Favati et al 2007), Greek whey cheese (Papaioannou et al 2007), Parmigiano Reggiano cheese (Romani et al 2002), Cameros cheese (a fresh goat cheese) (Gonzales-Fandos et al 2000), Cottage cheese (Mannheim and Soffer 1996) was studied. To our knowledge no data are available in the scientific literature concerning the effect of MAP and VP on the properties of "Crottin de Chavignol" type goat cheese.…”