The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H<sub>2</sub>) and nitrogen (N<sub>2</sub>) affects the qual...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/3/1310 |
| _version_ | 1797623693819510784 |
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| author | Mubin Koyuncu Songül Batur |
| author_facet | Mubin Koyuncu Songül Batur |
| author_sort | Mubin Koyuncu |
| collection | DOAJ |
| description | Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H<sub>2</sub>) and nitrogen (N<sub>2</sub>) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N<sub>2</sub> + 4% H<sub>2</sub> was used, and for MAP2, 100% N<sub>2</sub> and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples. |
| first_indexed | 2024-03-11T09:32:25Z |
| format | Article |
| id | doaj.art-746488d4af94449e8648bba05d1add19 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T09:32:25Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-746488d4af94449e8648bba05d1add192023-11-16T17:30:39ZengMDPI AGMolecules1420-30492023-01-01283131010.3390/molecules28031310The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated CreamMubin Koyuncu0Songül Batur1Food Engineering Department, Faculty of Engineering, Iğdır University, 76100 Iğdır, TurkeyFood Engineering Department, Faculty of Engineering, Iğdır University, 76100 Iğdır, TurkeyConcentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H<sub>2</sub>) and nitrogen (N<sub>2</sub>) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N<sub>2</sub> + 4% H<sub>2</sub> was used, and for MAP2, 100% N<sub>2</sub> and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.https://www.mdpi.com/1420-3049/28/3/1310creamhydrogenlipolysismodified atmosphere packagingnitrogenoxidation |
| spellingShingle | Mubin Koyuncu Songül Batur The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream Molecules cream hydrogen lipolysis modified atmosphere packaging nitrogen oxidation |
| title | The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream |
| title_full | The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream |
| title_fullStr | The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream |
| title_full_unstemmed | The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream |
| title_short | The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream |
| title_sort | effects of modified atmosphere packaging on the quality properties of water buffalo milk s concentrated cream |
| topic | cream hydrogen lipolysis modified atmosphere packaging nitrogen oxidation |
| url | https://www.mdpi.com/1420-3049/28/3/1310 |
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