Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging

This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewe's cheese stored at 4°C for 21days. Three batches were prepared with 20, 30 or 50% CO 2 with N 2 as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO 2. Pathogens were not detected in any sample. Softening of cheese was best reduced by 30% or 50% CO 2. The sensory characteristics of the cheeses markedly decreased during storage. Only the sample stored with 50% CO 2 obtained an overall score above the acceptability at 14days