Shelf-life of a Greek whey cheese under modified atmosphere packaging

International Dairy Journal

Volumn 17, Issue 4, 2007, Pages 358-364

  Papaioannou, Georgia ^a   Chouliara, Irene ^a   Karatapanis, Andreas E ^a   Kontominas, Michael G ^a   Savvaidis, Ioannis N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Anthotyros; Cheese; Modified atmosphere packaging; Preservation; Quality

Indexed keywords

BACTERIA; BIOSENSORS; MICROBIOLOGY; PACKAGING;

ANTHOTYROS; CHEESE; MODIFIED-ATMOSPHERE PACKAGING;

DAIRY PRODUCTS;

BACTERIA; MICROBIOLOGY; PACKAGING;

BACTERIA (MICROORGANISMS);

EID: 33846013539     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.04.001     Document Type: Article

References (27)

1. Alves R.M.V., Sarantopoulos C.I.G., Van Dender A.G.F., and Faria J.A.F. Stability of sliced Mozzarella cheese in modified atmosphere packaging. Journal of Food Protection 59 (1996) 838-844
2. Anifantakis E. Greek cheeses (1991), National Dairy Committee of Greece, Athens, Greece (96pp)
3. Anonymous. (1994). Newsapaper of the Government of the Republic of Greece (pp. 51-62). Issue 2, No 8, Athens, Greece, 11 January 1994.
4. AOAC. (1995). AOAC official methods, 16th ed. Methods 948.12, 935.43, 971.19, 955.30.
5. Beresford T.O., Fitzsimmons N.A., Brennan N.L., and Cogan T.M. Recent advances in cheese microbiology. International Dairy Journal 11 (2001) 259-274
6. Chen J.H., and Hotchkiss J.H. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in Cottage cheese. Journal of Dairy Science 34 (1991) 2941-2945
7. Eliot S.C., Vuillemard J.C., and Emond J.P. Stability of shredded Mozzarella cheese under modified atmospheres. Journal of Food Science 63 (1998) 1075-1080
8. Farber J.M. Microbiological aspects of modified atmosphere packaging technology-A review. Journal of Food Protection 54 (1991) 58-70
9. Fedio W.M., Macleod A., and Ozimek L. The effect of modified atmosphere packaging on the growth of microorganisms in Cottage cheese. Milchwissenschaft 49 (1994) 622-629
10. Floros J.D., Nielsen P.V., and Farkas J.K. Advances in modified atmosphere and active packaging with applications in the dairy industry. Packaging of Milk Products, Bulletin of the IDF 346 (2000) 22-28 Brussels, Belgium, International Dairy Federation
11. Genigeorgis C., Carniciu M., Dutulescu D., and Farver T.B. Growth and survival of Listeria monocytogenes in market cheeses stored at 4 °C and 30 °C. Journal of Food Protection 54 (1991) 662-668
12. Gonzalez-Fandos E., Sanz S., and Olarte C. Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology 17 (2000) 407-414
13. IDF, 1995. Guide for the sensory evaluation of cheese. Standard 99A, part IV. Brussels, Belgium, International Dairy Federation.
14. Kalogridou-Vassiliadou D., Tzanetakis N., and Litopoulou-Tzanetaki E. Microbiological and physicochemical characteristics of Anthotyros, a Greek traditional whey cheese. Food Microbiology 11 (1994) 15-19
15. Kandarakis G.J. Traditional whey cheeses. Ewe's & Goat Milk and Milk products, Bulletin of the IDF 202 (1986) 118-124 Brussels, Belgium, International Dairy Federation
16. King Jr. A.D., and Nagel C.W. Growth inhibition of Pseudomonas by carbon dioxide. Journal of Food Science 32 (1967) 575-579
17. Lioliou K., Litopoulou-Tzanetaki E., Tzanetakis N., and Robinson R.K. Changes in the microflora of Manouri, a traditional Greek whey cheese, during storage. International Journal of Dairy Technology 54 (2001) 100-106
18. Mannheim C.H., and Soffer T. Shelf-life extension of cottage cheese by modfied atmosphere packaging. Lebensmittel-Wissenschaft und-Technologie 29 (1996) 767-771
19. Maniar A.B., Marcy J.E., Russell-Bishop J., and Duncan S.E. Modified atmosphere packaging to maintain direct-set cottage cheese quality. Journal of Food Science 59 (1994) 1305-1308
20. Moir C.J., Eyles M.J., and Davey J.A. Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide. Food Microbiology 10 (1993) 345-351
21. Pintado M.E., and Malcata F.X. Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijão. Food Research International 33 (2000) 821-832
22. Pintado M.E., and Malcata F.X. The effect of modified atmosphere packaging on the microbial ecology in Requeijão, a Portuguese whey cheese. Journal of Food Processing and Preservation 24 (2000) 107-124
23. Pintado M.E., and Malcata F.X. Characterization of whey cheese packaged under vacuum. Journal of Food Protection 63 (2000) 216-221
24. Pintado M.E., Macedo A.C., and Malcata F.X. Review: Technology, Chemistry and Microbiology of whey cheeses. Food Science and Technology International 7 (2001) 105-116
25. Samelis J., Kakouri A., Rogga K.J., Savvaidis I.N., and Kontominas M.G. Nisin treatments to control Listeria monocytogenes post-processing contamination of Anthotyros, a traditional Greek whey cheese, stored at 4 °C in vacuum packages. Food Microbiology 20 (2003) 661-669
26. Sergelidis D., Abrahim A., Sarimvei A., Panoulis C., Karaioannoglou Pr., and Genigeorgis C. Temperature distribution and prevalence of Listeria monocytogenes in domestic, retail, and industrial refrigerators on Greece. International Journal of Food Microbiology 34 (1997) 171-177
27. Tsiotsias A., Savvaidis I., Vassila A., Kontominas M.G., and Kotzekidou P. Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese Anthotyros. Food Microbiology 19 (2002) 117-126