Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres

Shelf-life extension of fresh ewe's milk cheese packaged with three different
MAP conditions was studied. Fresh cheeses were stored in barrier trays, hermetically
sealed with a barrier to gas and water film. The gas mixtures used were:
20%CO2/80%N2, 30%CO2/70%N2and 50%CO2/50%N2. Trays were stored at 4°C and inspected at 0,7, 14 and 21 days. Physical-chernical and rnicrobiological
analyses (pH, colour, dry matter, aw, mesophilic micro-organisms, psychrotrops,
total coliforrns, Escherichia coli, Salmonella, Staphilococcus aureus and Listeria
monocytogenes), gas composition inside the packaging (CO2, O2and N2),
texture analysis (puncture test and Texture Pro file Analysis-TPA) and sensory
evaluation (acceptability test by scoring for colour, flavour, taste and texture)
were carried out. Samples packaged with 30%CO2/70% N2and 50%CO2/50% N2had a shelf life of 21 days. Pathogens were not found during all the storage.
Cheese stored with 30%CO2/70%N2reached the best acceptability score to the
sensory evaluation.