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

Esmer, Özlem Kızılırmak; Balkir, Pınar; Seçkin, A. Kemal; İrkin, Reyhan

doi:10.3136/fstr.15.367

Cited by 17 publications

(9 citation statements)

References 23 publications

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“…The total number of aerobic mesophilic bacteria (data not shown) did not exceed 3.27 log cfu g -1 which was the highest value recorded after 9 days of cold storage of the sample BT-01. In comparison to our previous study with the same type of cheese (Barukčić et al, 2020), as well as to the results of other authors (Dermiki et al,2008;Del Nobile et al, 2009;Kizilirmak Esmer et al, 2009) who obtained values up to 7 log cfu g -1 , the values determined in the present study were much lower. Despite that, in most of the samples either other categories of inspected microorganisms increased (Figures 2a-c) above the recommended limits or the sensory properties were unsatisfactory after 9 days of storage, which as regarded as the end of their shelf life.…”

Section: Microbiological Analyses Of Fresh Cheesesupporting

confidence: 73%

“…The pH drop in the cheese was rather caused by the production of lactic acid during the fermentation, as well as by the formation of carbonic acid arising from CO2 dissolving in acidic media. The increase in pH value can also be a consequence of the activity of yeasts and moulds that metabolize alkaline components into lactic acid increasing thereby the total pH value in fresh cheese (Kizilirmak Esmer et al, 2009).…”

Section: Cheese Yield and Chemical Composition Of Cheesementioning

confidence: 99%

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Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

Keškić¹,

Barukčić

Karlović

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

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Section: Microbiological Analyses Of Fresh Cheesesupporting

confidence: 73%

Section: Cheese Yield and Chemical Composition Of Cheesementioning

confidence: 99%

Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

Keškić¹,

Barukčić

Karlović

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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“…Under anaerobic conditions, when the amount of oxygen is limited, the microbiota established during the storage of V cheeses will be different from that in N cheeses [ 26 ]. This trend has already been demonstrated in other cheeses such as Cameros [ 28 ], Parmigiano Reggiano [ 29 ], Provolone [ 30 , 38 ], Saloio [ 17 ], Crottin de Chavignol [ 39 ] and Arzúa-Ulloa [ 31 ]. It therefore seems that chilled storage (4 °C) will slow down the enzymatic action, which is consistent with the low intensity of proteolytic reactions observed at this stage.…”

Section: Resultsmentioning

confidence: 58%

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

Franco

Bargiela

Tovar

2023

Foods

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The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability−high stress amplitude (σmax). The low and similar values of the n’ and n’’ exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.

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“…Air-packaged cheeses were the lowest rated for flavour and presented defects in the paste appearance at the end. Indeed, it has been reported that CO 2 concentrations below 20% do not inhibit the growth of moulds [21,47]. Short storage times have been described for cheeses kept in air on account of mould growth [22,37,48].…”

Section: Sensory Analysismentioning

confidence: 99%

A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

Nájera,

Murua,

Martínez

et al. 2024

Foods

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This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.

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

Cited by 17 publications

References 23 publications

Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

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