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. 2011 Feb;48(1):120-3.
doi: 10.1007/s13197-010-0141-y. Epub 2010 Nov 10.

Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C

Tanweer Alam  1 , G K Goyal
Affiliations

Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C

Tanweer Alam et al. J Food Sci Technol. 2011 Feb.

Abstract

Mozzarella cheese was placed in two types of packaging materials (Cryovac, P1 and linear low density polyethylene/BA/Nylon-6/BA/Low density polyethylene, P2) under 5 different atmospheres, air (A1), vacuum (A2), 100% CO2 (A3), 100% N2 (A4) and mixture of 50% N2 and 50% CO2 (A5). The product was evaluated periodically for microbiological quality. Among the different gases studied, A3 showed minimum microbial count during storage, thus proving superior followed by A5, A4, A2 and A1.

Keywords: Microbiological quality; Modified atmosphere packaging; Mozzarella cheese; Vacuum packaging.

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Figures

Fig. 1
Fig. 1
Changes in microbial counts (log cfu/g) of Mozzarella cheese packed in different packages and stored at 7 ± 1 °C (n = 3). SPC = Standard plate count, Y and M = Yeasts and moulds, P1 = Cryovac, P2 = Linear low density polyethylene/BA/Nylon-6/BA/Low density polyethylene, A1 = atmosphere air, A2 = vacuum, A3 = 100% CO2, A4 = 100% N2, A5 = mixture of 50% N2 and 50% CO2
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