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Digitale Medien

Stability of Shredded Mozzarella Cheese Under Modified Atmospheres (1998)

Eliot, S. C. ; Vuillemard, J.-C. ; Emond, J.-P.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 63 (1998), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15858.x

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