SHELF-LIFE EXTENSION OF COTTAGE CHEESE BY MODIFIED ATMOSPHERE PACKAGING

The effectiveness of flushing headspace of commercial packages of cott age cheese with pure carbon dioxide on shelf-life extension was evalua ted. An optimum headspace of about 25% (v/v) in 250 mL packages, flush ed with pure CO2, extended shelf-life of cottage cheese at 8 degrees C by about 150% without altering sensory properties or causing any othe r negative effect. Flushing of headspace with pure CO2 caused dissolut ion of about 8 mmol/kg CO2 which gave additional protection, besides g ood sanitation, against spoilage bacteria, yeasts and moulds. In order to maintain the proper CO2 level in headspace and cause its dissoluti on into the product the use of high barrier packaging materials is ess ential. (C) 1996 Academic Press Limited