Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese

This study aimed to evaluate the effect of modified atmosphere (CO2, N-2, CO2-N-2, vacuum) or air in low-density polyethylene/nylon packages on the physicochemical characteristics, rheological properties, sensory acceptance, and probiotic survival (Bifidobacterium animalis subsp. lactis BB-12 (R)) of Minas Frescal cheese during storage (5 degrees C/21 days). All cheeses showed probiotic counts higher than 6 log CFU/g during storage. However, only the cheeses stored at MAP packages (CO2, N-2, CO2-N-2, and VAC) showed suitable survival to simulated gastrointestinal conditions (>6 log CFU/g). The utilization of MAP did not alter the acetic acid concentration, moisture content, rheological properties, and sensory acceptance of the products. However, CO2 cheese showed higher probiotic survival, lower titratable acidity, reduced proteolytic activity, and higher visual acceptance than the air packaged cheese. CO2 and VAC cheeses showed similar characteristics for the evaluated parameters, while N-2 and CO2-N-2 cheeses showed higher lactic acid content and/or proteolytic activity.

Automated summary

The study found that the use of modified atmosphere packaging can improve the probiotic survival rate of Minas Frescal cheese without altering the physicochemical properties and sensory acceptance. Among them, CO2 cheese showed better probiotic survival and sensory acceptance.