Shelf-life extension and quality attributes of the whey cheese "Myzithra Kalathaki" using modified atmosphere packaging

LWT

Volumn 41, Issue 2, 2008, Pages 284-294

  Dermiki, Maria ^a   Ntzimani, Athina ^a   Badeka, Anastasia ^a   Savvaidis, Ioannis N ^a   Kontominas, Michael G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Modified atmosphere packaging; Whey cheese

Indexed keywords

BACTERIA; CHEMICAL ANALYSIS; LACTIC ACID; MICROBIOLOGY; PROTEOLYSIS; REFRIGERATION;

AEROBIC MICROFLORA; LACTIC ACID BACTERIA (LAB); MODIFIED ATMOSPHERE PACKAGING (MAP); PSYCHROTROPHS;

FOOD TECHNOLOGY;

BACTERIA (MICROORGANISMS);

EID: 36048958870     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.014     Document Type: Article

References (48)

1. Alves R.M.V., Sarantopoulos C.I.G.L., 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. AOAC. (1980). AOAC official methods of analysis.
3. APHA (1992). Compendium of methods for the microbiological examination of foods. Washington: American Public Health Association.
4. 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 74 (1991) 2941-2945
5. Cladman W., Scheffer S., Goodrich N., and Griffiths M.W. Shelf-life of milk packaged in plastic containers with and without treatment to reduce light transmission. International Dairy Journal 8 (1998) 629-636
6. Cousin M.A. Presence and activity of psychrotrophic microorganisms in milk and dairy products: A review. Journal of Food Protection 45 (1982) 172-207
7. Daniels J.A., Krishnamurthi R., and Rizvi S.S.H. A review of the effects of carbon dioxide on microbial growth and food quality. Journal of Food Protection 48 (1985) 532-537
8. Davies A.R. Advances in modified atmosphere packaging. In: Gould G.W. (Ed). New methods of food preservation (1999), Aspen Publishers Inc, Gaithersburg 304-320
9. Deeth H.C., and Fitz-Gerald C.H. Lipolysis in dairy products: A review. The Australian Journal of Dairy Technology 31 (1976) 53-64
10. Eliot S.C., Vuillemard J.C., and Edmond J.P. Stability of shredded mozzarella cheese under modified atmospheres. Journal of Food Science 63 (1998) 1027-1080
11. Farber J.M. Microbiological aspects of modified atmosphere packaging technology-a review. Journal of Food Protection 54 (1991) 58-70
12. 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
13. 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
14. Hong C.M., Wendorff W.L., and Bradley Jr. R.L. Effects of packaging and lighting on pink discoloration and lipid oxidation of Annatto-Colored cheeses. Journal of Dairy Science 78 (1995) 1896-1902
15. ICMSF. (1986). International Commission on Microbiological Specifications for Foods. Sampling for microbiological analysis: Principles and scientific applications (2nd ed.), Vol. 2. Toronto: University of Toronto Press.
16. IDF (1995). Standard 99A, Part IV-Guide for the sensory evaluation of cheese.
17. IDF standards. 1982 std. 4A; 1986 std. 20A; 1988 std. 88A; 1997 std. 152A.
18. Jay, J. M. (1998). Modern food microbiology (5th ed.). Gaithersburg, MD, USA: Aspen Publisher Inc.
19. Jones M.V. Modified atmospheres. In: Gould G.W. (Ed). Mechanisms of food preservation procedures (1989), Elsevier Applied Science, New York 247-283
20. Juric M., Bertelsen G., Mortensen G., and Petersen M.A. Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses. International Dairy Journal 13 (2003) 239-249
21. Kalantzopoulos G. Cheeses from ewes' and goats' milk. In: Fox P.F. (Ed). Cheese: Chemistry, physics and microbiology: Major cheese groups. 2nd ed. (1995), Aspen Publishers Inc, Gaithersburg 507-550
22. Kalogridou-Vassiliadou D., Tzanetakis N., and Litopoulou-Tzanetaki E. Microbiological and physicochemical characteristics of Anthotyro, a Greek traditional whey cheese. Food Microbiology 11 (1994) 15-19
23. Kandarakis, G.J. (1986). Traditional whey cheeses, IDF Bull 202, pp. 118-124.
24. Karatapanis A.E., Badeka A.V., Riganakos K.A., Savvaidis I.N., and Kontominas M.G. Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time. International Dairy Journal 16 (2006) 750-761
25. King R.L. Oxidation of milk fat globule membrane material. Thiobarbituric acid reaction as a measure of oxidized flavour in milk and model systems. Journal of Dairy Science 45 (1962) 1165-1171
26. Kirk R.S., Sawyer R., and Pearson D. Dairy products II. Analysis of cheese. In: Kirk S.R., and Sawyer R. (Eds). Pearson's composition and analysis of foods. 9th ed. (1991), Longman Scientific & Technical, Essex 600-601
27. Kosikowski F.V., and Brown D.P. Influence of carbon dioxide and nitrogen on microbial populations and shelf life of cottage cheese and sour cream. Journal of Dairy Science 56 (1972) 12-18
28. Kristensen D., Orlien V., Mortensen G., Brockhoff P., and Skibsted L.H. Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere. International Dairy Journal 10 (2000) 95-103
29. Kyriakopoulos P.I. Cheesemaking in practice (H Tyrokomia sthn Praksh) (1995), Triena Publishing, Athens
30. 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
31. Maniar A.B., Marcy J.E., Bishop J.R., and Duncan S.E. Modified atmosphere packaging to maintain direct set cottage cheese. Journal of Food Science 59 (1994) 1305-1308
32. Mannheim C.H., and Soffer T. Shelf-life extension of cottage cheese by modified atmosphere packaging. Lebensmittel-Wissenschaft und-Technologie 29 (1996) 767-771
33. 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
34. Olarte C., Gonzalez-Fandos E., and Sanz S. A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): Application to cheeses packaged under modified atmospheres. Food Quality and Preference 12 (2001) 163-170
35. Olarte C., Gonzalez-Fandos E., Gimenez M., Sanz S., and Portu J. The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres. Food Microbiology 19 (2002) 75-82
36. Pintado M.E., and Malcata F.X. Characterization of whey cheese packaged under vacuum. Journal of Food Protection 63 (2000) 216-221
37. Pintado M.E., and Malcata F.X. Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijao. Food Research International 33 (2000) 821-832
38. Pintado M.E., Macedo A.C., and Malcata F.X. Review: Technology, chemistry and microbiology of whey cheese. Food Science and Technology International 7 (2001) 105-116
39. Robertson G.L. Food packaging (1993), Marcel Dekker, New York
40. Samelis J., Kakouri A., Rogga K.J., Savvaidis I.N., and Kontominas M.G. Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4 °C in vacuum packages. Food Microbiology 20 (2003) 661-669
41. Samples A.R., Richter R.L., and Will C.W. Measuring proteolysis in Cheddar cheese slurries: Comparison of Hull and trinitrobenzene sulfonic acid procedures. Journal of Dairy Science 67 (1984) 60-63
42. Sarais I., Piussi, D., Aquili, V., and Stecchini M.L. The behavior of yeast population in stracchino cheese packaged under various conditions. Journal of Food Protection 59 (1996) 541-544
43. Taniwaki M.H., Hocking A.D., Pitt J.I., and Fleet G.H. Growth of fungi and mycotoxin production on cheese under modified atmospheres. International Journal of Food Microbiology 68 (2001) 125-133
44. Vassila E., Badeka A., Kondyli E., Savvaidis I.N., and Kontominas M.G. Chemical and microbiological changes in fluid milk as affected by packaging conditions. International Dairy Journal 12 (2002) 715-722
45. Westall S., and Filtenborg O. Spoilage yeasts of decorated soft cheese packed in modified atmosphere. Food Microbiology 15 (1998) 243-249
46. Whitley E., Muir D., and Waites W.M. The growth of Listeria monocytogenes in cheese packed under modified atmosphere. Journal of Applied Microbiology 88 (2000) 52-57
47. Zall R.R. Trends in whey fractionation and utilization. A global perspective. Journal of Dairy Science 67 (1984) 2621-2629
48. Zygoura P., Moyssiadi T., Badeka A., Kondyli E., Savvaidis I.N., and Kontominas M.G. Shelf-life of whole pasteurized milk in Greece: Effect of packaging material. Food Chemistry 87 (2004) 1-9