EFFECT OF DIFFERENT PACKAGING METHODS ON THE QUALITY OF STUFFED AND SLICED MOZZARELLA CHEESE DURING STORAGE

Mozzarella produced with high moisture curd method was filled into a fibrous casing and was stored at 4C and 85% relative humidity for 5 days. Sliced cheese was packed in aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP) and was stored at 4C for 21 days. L-star (lightness) value of the AP sample decreased, while an increased in other two treatments was detected. The a(star) (redness) values of VP and MAP samples decreased, while the values of AP samples increased. Mesophilic aerobic bacteria, yeast and mold counts increased in the AP samples, while that of the VP and MAP samples counts decreased. Lactic acid bacterial count decreased in all three samples and the greatest decrease with a value of 3.90 log cfu/g was detected in samples packed in aerobic conditions. Samples with MAP had significantly better sensory score (P < 0.05) than any other samples.