Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature

In the present study, packaging of a surface mould ripened cheese under 2 atm: MAP-A (0% O2, 27 ± 6% CO2) and MAP-B (2 ± 1% O2, 19 ± 2% CO2) was studied at 12 °C and the results were compared with the existing commercial packaging system (wrapped with waxed paper and inserted in cardboard box). Quality parameters such as colour, texture, pH and moisture content were evaluated after 0, 7 and 14 days of storage, together with a sensory evaluation. Tuckey test and principal components analysis showed that after 14 days of storage, the best conditions for the preservation of the cheeses corresponded to MAP-B. The predicted shelf-life was found to be 14, 6 and 17 days for control, MAP-A and MAP-B respectively. It was concluded that modified atmosphere packaging of surface mould ripened cheese with low levels of O2 (1–3%) and relatively high levels of CO2 (17–21%) can be used to extend the shelf-life of soft cheese; however the package has to be suitably designed, as total loss of O2 (as in MAP-A) would shorten the shelf-life.