THE INFLUENCE OF PACKAGING CONDITIONS IN A MODIFIED ATMOSPHERE ON THE QUALITY OF GRATED CHEESE

Abstract

The article considers the influence of modified atmosphere packaging options on microbiological and physicochemical changes in grated mozzarella cheese during its storage. The study included microbiological and physicochemical determinations, as well as organoleptic evaluation of grated mozzarella cheese. Cheese samples were packaged in bags using the following conditions: in N2, CO2 environment, at reduced pressure of 400 mbar, 50% CO2/50% N2, 70% CO2/30% N2. Microbiological analysis of cheese samples included determination of total microorganism count, coliform bacteria count, yeast and mold count. Physicochemical analysis of cheese samples included determination of water content, fat content, total nitrogen content, titratable acidity, pH. Sensory evaluation of cheese samples was carried out. A significant effect on the reduction of microflora development was observed in mozzarella cheese samples packaged in a CO2 atmosphere compared to packaging under reduced (400 mbar) air pressure and in an N2 atmosphere. Sensory evaluation of grated mozzarella cheese after 4 weeks of refrigerated storage did not reveal statistically significant differences between the packaging options used. Packaging with reduced air pressure ensures quality comparable to that obtained by packaging in an atmosphere of nitrogen, carbon dioxide or a mixture of these two gases, although too much pressure reduction (400 mbar and below) may lead to clumping of mozzarella pieces during storage.