Journal
JOURNAL OF DAIRY SCIENCE
Volume 94, Issue 11, Pages 5289-5297Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2010-3961
Keywords
burrata cheese; active coating; modified-atmosphere packaging; shelf life
Funding
- Tecnologie per il Packaging Bioattivo di Prodotti Lattiero Caseari Freschi Pugliesi DM [LEG-GE 297/99]
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To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na-2-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO2:N-2). The decline in quality of burrata cheese stored at 8 degrees C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na-2-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.
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