MODIFIED ATMOSPHERE PACKAGING TO MAINTAIN DIRECT-SET COTTAGE CHEESE QUALITY

Direct-set cottage cheese packaged in barrier containers was flushed w ith 100% CO2 75% CO2:25% N-2, 100% N-2, or air, and stored at 4 degree s C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition d uring storage. Psychrotrophic and lactic acid bacteria counts increase d for air-treated samples, but counts for cottage cheese packaged unde r modified atmospheres remained unchanged. Product discoloration was n ot observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of c ottage cheese packaged under modified atmospheres remained satisfactor y after 28 days, with 100% CO2 best.