Application of active packaging to improve the shelf life of fresh white cheeses
2006
Panfil-Kuncewicz, H., E-mail: [email protected] | Staniewski, B. | Szpendowski, J. | Nowak, H. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management)
A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5 +/- 0.5 deg C for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5 percent
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