EXTENDING THE SHELF LIFE OF LOW SALT WHITE SOFT CHEESE BY MODIFIED ATMOSPHERE PACKAGING AND ULTRAVIOLET USAGE. | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 32, Issue 3, March 2007, Pages 2035-2041 PDF (462.87 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2007.200233 | ||
| Authors | ||
| M. N. A. Hassan1; M. A. El Assar1; M. A. Ali2; M. H. Genena1 | ||
| 1Dairy Science Dept., Faculty of Agriculture, Cairo Univ. | ||
| 2Microbiology Dept., Faculty of Agriculture | ||
| Abstract | ||
| Low salt white soft cheese was manufactured by ultrafilteration – yeast suspension was added to the resultant retentate to get a rate of contamination equal to 500 cell/gm. Cheese was packed in polyethylene bags and air was substituted by gas nitrogen in some of these bags, and in some other the polyethelyne bags, were exposed to ultraviolet lamp after substitution of air for 30 seconds. Cheese samples were divided into two groups where one of these group was stored at room temperature and the other, at refrigeration temp. During storage cheese samples were periodically analysed for yeast count and organoleptically assessed. The obtained results revealed that the modification of the atmosphere packaging by nitrogen gas led to slowing or delaying in yeast growth on cheese surface as the yeast count obviously decreased when compared with untreated samples. Also by delaying the detection of the off - or yeasty flavour in treated cheese. No positive effect could be detected due to the ultraviolet treatment. In general one could conclude that modified atmosphere packaging by nitrogen gas didn't prevent microbiological spoilage but it led to a relative delaying to it. | ||
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