The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese

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

Authors

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

Journal

Title: Journal of Food Processing and Preservation

Vol. 24

Pages: 107-124

ISSN: 0145-8892

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-000-ZXQ

DOI: 10.1111/j.1745-4549.2000.tb00408.x

Abstract (EN): The effects of modified atmosphere packaging on growth of adventitious microorganisms in Portuguese whey cheese (Requeijao) were studied following a response surface methodology using storage time (2, 6, 10 and 15 days), storage temperature (4, 12 and 18C) and fraction of CO2 in the overhead gaseous mixture also containing nitrogen (0, 50 and 100%) as manipulated variables. The viable numbers of Enterobacteriacea, staphylococci, yeasts and spore-forming bacteria in the experimental whey cheeses did not increase within 15 days when storage was at 4C under 100% CO2 those of enterococci increased significantly after 6 days under similar conditions, and a similar inhibiting effect was observed against Bacillus, pseudomonads, lactobacilli and streptococci. It was observed that 100% N-2 at 4C was able to completely inhibit growth of staphylococci, lactobacilli and Bacillus for 2 days. The loci (and the nature) of the optima in terms of manipulated variables were obtained for all microbial groups studied. No true overall minimum was found, but storage conditions preset at 4C and 100% CO2 led to a 15 day extension of the shelf-life of Requeijao.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 18