Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

Arzúa-Ulloa semi-soft cows’ milk cheese was used to investigate the biochemical and sensorial parameters that may be affected by vacuum packaging (VP) and modified atmosphere packaging (MAP) – 100% N2 and 20% CO2/80% N2 – during the course of 30 days storage. The unpackaged control cheeses contained higher amounts of volatile compounds than all packaged cheese. Higher concentrations of pyruvic and acetic acids, and lower amounts of acetaldehyde, diacetyl and acetoin were observed in the packaged cheeses, indicating changes in bacterial metabolism inside the cheeses. Lower concentrations of butyric acid in the packaged cheeses, together with lower amounts of aldehydes and ketones, may be attributed to a reduction in the degree of lipolysis. The control and VP cheeses were characterized by an intense buttery flavour. VP and particularly MAP did not appear to be appropriate techniques for preserving the sensory quality of industrial Arzúa-Ulloa cheeses.