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Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Dairy Science & Technology volume 92, pages 1–24 (2012)Cite this article

Abstract

Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

气调包装对干酪性质的影响

摘要 乳制品作为重要的营养性食品,容易发生腐败变质,因此保证乳制品的品质和延长产品的货架期具有重要的意义。由于消费者非常关注食品保藏过程中防腐剂带来的食品安全问题,因此一些无防腐剂的新型保藏技术应运而生。气调包装是通过改变包装内产品周围环境中气体组成的方式来达到延缓食品腐败的方法。本文对干酪气调包装的研究和应用领域进行了综述,并论述了气调包装对干酪货架期的延长以及货架期内干酪感官品质改变和微生物变化。

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

    Sadegh Khoshgozaran & Mohammad Hossein Azizi

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Tehran, Iran

    Niloofar Bagheripoor-Fallah

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  1. Sadegh Khoshgozaran
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  2. Mohammad Hossein Azizi
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  3. Niloofar Bagheripoor-Fallah
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Correspondence to Mohammad Hossein Azizi.

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Khoshgozaran, S., Azizi, M.H. & Bagheripoor-Fallah, N. Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review. Dairy Science & Technol. 92, 1–24 (2012). https://doi.org/10.1007/s13594-011-0044-3

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  • DOI: https://doi.org/10.1007/s13594-011-0044-3

Keywords

  • Modified atmosphere packaging (MAP)
  • Cheese
  • Headspace gas composition evolution
  • Physicochemical properties
  • Microbiological analysis
  • Sensory evaluation

关键词

  • 气调包装
  • 干酪
  • 顶空气相色谱
  • 物理化学特性
  • 微生物分析
  • 感官评价