A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

摘要: Abstract In this work, the addition of chitosan into cheese making, combined with either coating or active (lysozyme and ethylenediamine tetraacetic acid, disodium salt) MAP (modified atmosphere packaging) was used to prolong shelf life “Fior di latte” cheese. On packaged stored at 4 °C microbiological, pH, gas composition sensory changes were monitored over an 8-day period. Results showed that combination chitosan, improved preservation by increasing in comparison traditional packaging. fact, latter a very short limited more less 1 day, whereas integrated approach developed study allowed us obtain significant prolongation 5 days, most probably due synergic effect between compounds atmospheric conditions package headspace.