TY - JOUR
T1 - Shelf-life extension of cottage cheese by modified atmosphere packaging
AU - Mannheim, C. H.
AU - Soffer, T.
PY - 1996/12
Y1 - 1996/12
N2 - The effectiveness of flushing headspace of commercial packages of cottage cheese with pure carbon dioxide on shelf-life extension was evaluated. An optimum headspace of about 25% (v/v) in 250 mL packages, flushed with pure CO2, extended shelf-life of cottage cheese at 8 °C by about 150% without altering sensory properties or causing any other negative effect. Flushing of headspace with pure CO2 caused dissolution of about 8 mmol/kg CO2 which gave additional protection, besides good sanitation, against spoilage bacteria, yeasts and moulds. In order to maintain the proper CO2 level in headspace and cause its dissolution into the product the use of high barrier packaging materials is essential.
AB - The effectiveness of flushing headspace of commercial packages of cottage cheese with pure carbon dioxide on shelf-life extension was evaluated. An optimum headspace of about 25% (v/v) in 250 mL packages, flushed with pure CO2, extended shelf-life of cottage cheese at 8 °C by about 150% without altering sensory properties or causing any other negative effect. Flushing of headspace with pure CO2 caused dissolution of about 8 mmol/kg CO2 which gave additional protection, besides good sanitation, against spoilage bacteria, yeasts and moulds. In order to maintain the proper CO2 level in headspace and cause its dissolution into the product the use of high barrier packaging materials is essential.
UR - http://www.scopus.com/inward/record.url?scp=0030512380&partnerID=8YFLogxK
U2 - 10.1006/fstl.1996.0120
DO - 10.1006/fstl.1996.0120
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AN - SCOPUS:0030512380
VL - 29
SP - 767
EP - 771
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 8
ER -