Shelf-life extension of cottage cheese by modified atmosphere packaging

C. H. Mannheim*, T. Soffer

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)767-771
Number of pages5
JournalLWT - Food Science and Technology
Issue number8
StatePublished - Dec 1996
Externally publishedYes


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