Shelf-life of Domiati cheese under modified atmosphere packaging

The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N-2 (G1), 15% CO2/85% N-2 (G2), 25% CO2/75% N-2 (G3), 100% CO2 (G4), and 100% N-2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.

Automated summary

The effects of modified atmosphere packaging on the shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese were investigated in this study. Certain MAP combinations were found to be more effective in inhibiting bacterial growth and extending shelf-life. Improved sensory properties were observed in certain MAP treatments, leading to higher sensory evaluation scores.