Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films
In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100% CO2, 70% N2 - 30% CO2, 80% N2 - 20% CO2 for packing probiotic ultrafiltered (UF) white brined...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/396604 |
| Summary: | In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100% CO2, 70% N2 - 30% CO2, 80% N2 - 20% CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12-week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70% N2 - 30% CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30% CO2 and the control sample, respectively. |
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| ISSN: | 0026-704X 1846-4025 |