EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON CHARACTERISTICS OF SLICED KASHAR CHEESE

The present work describes the effect of modified atmosphere packaging (MAP) on quality characteristics and shelf life extension of the Kashar cheese using physicochemical, microbiological, color and sensory analyses. Three different modified atmosphere conditions were studied (20% carbon dioxide [CO2]/80% nitrogen [N2], 40% CO2/60% N2 and 100% CO2). Control cheeses were packaged in air. In the cheeses, the predominant short-chain fatty acid was lauric acid, the most abundant medium-chain fatty acid was palmitic acid and long-chain fatty acid was oleic acid. Microbiological results showed that 100% CO2 was the most effective treatment inhibiting the growth of mesophilic aerobic bacteria (Plate Count Agar) and yeasts–molds (Potato Dextrose Agar) until the end of storage period. Generally, sensory scores were significantly affected by both storage period and MAP treatment, but the gas composition with 40% and 100% CO2 had similar impact on the cheese samples at the end of storage period. PRACTICAL APPLICATIONS In the recent years, the increase of consumer demands for fresh, preservative-free foods has obligated to use suitable packaging methods for all the various kinds of cheeses, due to possible undesirable modifications of product structure and appearance. One of the methods for protection is the use of modified atmosphere packaging. Carbon dioxide (CO2) atmosphere guaranteed the best microbiological stabilization and sensorial properties of the fresh cheeses. This study determined that 40 and 100% CO2 can be used to extend the shelf life of fresh Kashar cheese.