Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature

LWT

Volumn 44, Issue 1, 2011, Pages 330-336

  Rodriguez Aguilera, Rocio ^a   Oliveira, Jorge C ^a   Montanez, Julio C ^b   Mahajan, Pramod V ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

Author keywords

Brie; Camembert; Modified atmosphere packaging; Quality; Shelf life

Indexed keywords

CARBON DIOXIDE; MOLDS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY ANALYSIS;

BRIE; CAMEMBERT; CARDBOARD BOXES; COLOR TEXTURES; CONSTANT TEMPERATURE; PACKAGING SYSTEM; QUALITY; QUALITY FACTORS; QUALITY PARAMETERS; SHELF LIFE;

MODIFIED ATMOSPHERE PACKAGING;

EID: 77956884828     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.015     Document Type: Article

References (29)

1. Alves R.M.V., Sarantopoulos C.I.G.D.L., Dender A.G.F.V., Faria J.D.A.F. Stability of sliced Mozzarella cheese in modified atmosphere packaging. Journal of Food Protection 1996, 59:838-844.
2. Champagne C.P., Soulignac L., Marcotte M., Innocent J.-P. Texture et evolution du pH de fromages de type Brie entreposes en atmosphere controlee. Lait 2003, 83:145-151.
3. Dermiki M., Ntzimani A., Badeka A., Savvaidis I.N., Kontominas M.G. Shelf-life extension and quality attributes of the whey cheese " Myzithra Kalathaki" using modified atmosphere packaging. LWT - Food Science and Technology 2008, 41(2):284-294.
4. Eliot S.C., Vuillemard J.C., Emond J.P. Stability of shredded Mozzarella cheese under modified atmospheres. Journal of Food Science 1998, 63(6):1075-1080.
5. Favati F., Galgano F., Pace A.M. Shelf-life evaluation of portioned provolone cheese packaged in protective atmosphere. LWT - Food Science and Technology 2007, 40(3):480-488.
6. Floros J.D., Matsos K.I. Introduction to modified atmosphere packaging. Innovations in food packaging 2005, 159-172. Elsevier Ltd. J.H. Han (Ed.).
7. Floros J.D., Nielsen P.V., Farkas J.K. Advances in modified atmosphere and active packaging with applications in the dairy industry. Bulleting of the IDF 2000, 346:22-28.
8. Gonzalez-Fandos E., Sanz S., Olarte C. Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology 2000, 17(4):407-414.
9. IDF Determination of total solids content. Cheese and processed cheese. Standard 4A. International Dairy Federation, Brussels 1982.
10. Kosikowski F.V., 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 1972, 56:12-18.
11. Maniar A.B., Marcy J.E., Bishop J.R., Duncan S.E. Modified atmosphere packaging to maintain direct-set cottage cheese quality. Journal of Food Science 1994, 59:1305-1308.
12. Mannheim C.H., Soffer T. Shelf-life extension of cottage cheese by modified atmosphere packaging. Lebensmittel-Wissenschaft und-Technologie 1996, 29(8):767-771.
13. Noomen A. The role of the surface flora in the softening of cheeses with a low initial pH. Netherlands Milk Dairy Journal 1983, 37:229-232.
14. Olarte C., Gonzalez-Fandos E., 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 2001, 12(3):163-170.
15. Papaioannou G., Chouliara I., Karatapanis A.E., Kontominas M.G., Savvaidis I.N. Shelf-life of a Greek whey cheese under modified atmosphere packaging. International Dairy Journal 2007, 17(4):358-364.
16. Per Vaeggemose N., Haasum I. Packaging conditions hindering fungal growth on cheese. Scandinavian Dairy Information 1997, 4:22-25.
17. Piergiovanni L., Fava P., Moro M. Shelf-life extension of Taleggio cheese by modified atmosphere packaging. Italian Journal of Food Science 1993, 2:115-127.
18. Pintado M.E., Malcata F.X. Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijao. Food Research International 2000, 33(10):821-832.
19. Pintado M.E., Malcata F.X. Characterization of Whey cheese packaged under vacuum. Journal of Food Protection 2000, 63(2):216-221.
20. Rocha A.M.C.N., Mota C.C.A.R., Morais A.M.M.B. Physico-chemical qualities of minimally processed carrot stored under vacuum. Journal of Foodservice 2007, 18:23-30. Blackwell Publishing Journal compilation.
21. Rodriguez-Aguilera, R. (2008). Engineering design of active and modified atmosphere packaging of soft cheese. PhD thesis. Dep. of Process and Chemical Engineering, University College Cork, Cork, Ireland.
22. Romani S., Sacchetti G., Pittia P., Pinnavaia G.G., Rosa M.D. Physical, chemical, textural and sensorial changes of portioned Parmigiano Reggiano cheese packed under different conditions. International Journal of Food Science and Technology 2002, 8:203-211.
23. 2-enriched atmosphere. Milchwissenschaft 1991, 46:706-708.
24. Scott C.R., Smith H.O. Cottage cheese shelf life and special gas atmospheres. Journal of Food Science 1971, 36:78-80.
25. Sousa M.J., Ardo Y., Mcsweeney P.L.H. Advances in the study of proteolysis during cheese ripening. International Dairy Journal 2001, 11:327-345.
26. Sousa M.J., Mcsweeney P.L.H. Studies on the ripening of Cooleney, and Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research 2001, 40:84-95.
27. Spinnler H.E., Gripon J.C. Surface mould-ripened cheeses. Cheese: Chemistry, physics and microbiology 2004, Elsevier Ltd. P.F. Fox, P. Mcsweeney, T. Cogan, T. Guinee (Eds.).
28. Sweetman A. Active wrapping for soft cheese. Dairy Industries International 1991, 28-29.
29. Al-Ati Tareq, Hotchkiss J.H. Application of packaging and modified atmosphere to fresh-cut fruits and vegetables. Science, technology, and market 2002, CRC Press. O. Lamikanra (Ed.).