Characterization of whey cheese packaged under vacuum

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of Food Protection

Vol. 63

Pages: 216-221

ISSN: 0362-028X

Publisher: International Association for Food Protection

Indexing

ISI Web of Knowledge - 25 Citations

Scopus - 28 Citations

Other information

Authenticus ID: P-001-0Y0

Abstract (EN): Vacuum packaging was assayed at 4 degrees C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijao, a traditional Portuguese whey cheese. Bacteria were absent (i.e., <10 CFU/g) in whey cheeses on the day of manufacture as a result of thermal processing. After storage, both unpackaged and packaged cheeses exhibited high viable counts of Bacillus, Pseudomonas, Enterobacteriaceae, and lactic acid bacteria (especially lactococci). Yeasts, staphylococci, enterococci, and spore-forming clostridia were severely inhibited by the package vacuum combined with the increasing acidification developed therein. Whey cheeses packaged under vacuum underwent substantial acidification, slight depletion of lactose, and no significant variation in moisture content or texture; conversely, unpackaged whey cheeses exhibited substantial loss of water and a concomitant increase in rigidity. Vacuum packaging strongly inhibited lipolysis (even if viable counts of some microbial groups were high); saturated fatty acids (mainly C-16:0 and C-14:0) accounted for ca. 73% of the total free-fatty acid content, whereas the most concentrated unsaturated fatty acids were C-18:1 and C-18:2 (ca. 14% each). The conclusions generated in our study are, in general, useful for a wide range of whey cheeses worldwide: i.e., Requeson (Spain), Ricotta (Italy), Broccio (France), and Anthotyro (Greece). In addition, our conclusions are particularly helpful in terms of improving the safety of Requeijao, a widely acclaimed dairy specialty.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6