Stability of shredded Mozzarella cheese under modified atmospheres
作者： S. C. Eliot , J.-C. Vuillemard , J.-P. Emond
DOI: 10.1111/J.1365-2621.1998.TB15858.X
关键词:
摘要: Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during wk. Samples, packaged in barrier bags stored at 10°C, were periodically evaluated to investigate microbiological quality composition headspace gases. Both consumption oxygen production dioxide occurred many packages. Modified containing efficiently stabilized lactic mesophilic flora, while inhibiting staphylococci, molds yeast. Psychrotrophs grew all samples but less numerous high CO 2 atmospheres. Levels 75% optimal repress undesirable organisms reduce gas formation.
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