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 |
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Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/396604 |
| _version_ | 1819120357975523328 |
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| author | Maryam Heidarvand Vajiheh Fadaei Zohreh Khodaii |
| author_facet | Maryam Heidarvand Vajiheh Fadaei Zohreh Khodaii |
| author_sort | Maryam Heidarvand |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T06:19:23Z |
| format | Article |
| id | doaj.art-1f6de23fd44d494aa3493d724c344687 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-22T06:19:23Z |
| publishDate | 2021-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-1f6de23fd44d494aa3493d724c3446872022-12-21T18:35:59ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252021-01-01714226236Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer filmsMaryam Heidarvand0Vajiheh Fadaei1Zohreh Khodaii2Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, IranDepartment of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, IranDietary Supplements and Probiotic Research Centre and Department of Biochemistry, Genetic, and Nutrition, Alborz University of Medical Sciences, Karaj, IranIn 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.https://hrcak.srce.hr/file/396604MAPMultilayer filmswhite brined cheeseLacticaseibacillus paracasei |
| spellingShingle | Maryam Heidarvand Vajiheh Fadaei Zohreh Khodaii Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films Mljekarstvo MAP Multilayer films white brined cheese Lacticaseibacillus paracasei |
| title | Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| title_full | Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| title_fullStr | Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| title_full_unstemmed | Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| title_short | Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| title_sort | viability of lacticaseibacillus paracasei in ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films |
| topic | MAP Multilayer films white brined cheese Lacticaseibacillus paracasei |
| url | https://hrcak.srce.hr/file/396604 |
| work_keys_str_mv | AT maryamheidarvand viabilityoflacticaseibacillusparacaseiinultrafilteredwhitebrinedcheesepackagedinmodifiedatmosphereandflexiblemultilayerfilms AT vajihehfadaei viabilityoflacticaseibacillusparacaseiinultrafilteredwhitebrinedcheesepackagedinmodifiedatmosphereandflexiblemultilayerfilms AT zohrehkhodaii viabilityoflacticaseibacillusparacaseiinultrafilteredwhitebrinedcheesepackagedinmodifiedatmosphereandflexiblemultilayerfilms |