Abstract:
The aim of this study was to determine the physicochemical, microbiological, and
sensory properties as well as shelf life of fresh mozzarella cheese samples. Fresh
mozzarella cheese samples were packaged under five different Modified Atmospheres
(MAP): Vac
uum (Atm 2), 40% CO
2
/60% N
2
(Atm 3), 60% CO
2
/40% N
2
(Atm 4), 100%
CO
2
(Atm 5) and 100% N
2
(Atm 6). Identical cheese samples were packaged in air (Atm
1), taken as the control. All cheese samples were kept under refrigeration (4±1°C) for 6
weeks. Atm 5 gas
mixture was the most effective for inhibiting aerobic microflora growth
in cheese samples stored at 4°C during 6 weeks. Lactic acid bacteria were not affected by
CO
2
presence even in high concentrations. Yeasts and moulds were totally inhibited by
Atm 5 ga
s mixture throughout the entire storage period. Sensory evaluation showed that
cheese packaged under Atm 3 retained good sensory characteristics for 6 weeks of storage
while control samples were appreciated the least. Atm 5 provided the best shelf life
ext
ension at 4°C by 81 days, compared to the control.
Keywords:
A
erobic microflora,
M
ozzarella cheese,
Sensory evaluation,
Yeasts
