Calabrian Provola cheese, an Italian typical dairy product, is commonly sold unwrapped with anexpiry date of 45 d. The influence of different packagings and subsequent storage at 4 and 7 °Con maintaining cheese quality and prolonging its shelf life was evaluated. The following packagingsystems were used: Polyamide/Polyethylene pouch under vacuum; Polyethylene/Polyethylene terephthalatelid over a Polyethylene/Ethylene vinyl alcohol/Polyvinyl Chloride + Polyvinyl alcoholthermoformed tray; Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch.Concerning the two last systems, cheeses were packaged in a modified atmosphere (70:30 N2:CO2). All studied packaging prolonged Calabrian Provola cheese shelf life to 65 d. In particular,the packaging in modified atmosphere with Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch preserved Provola cheeses best, not only showing a decrease of the originaltotal microbial count but also showing the lowest peroxide value and hardness at both temperaturesof storage. The results of this study will help local Italian firms to expand their business in moredistant markets.

Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions

Piscopo A
;
De Bruno A;Poiana M
2015

Abstract

Calabrian Provola cheese, an Italian typical dairy product, is commonly sold unwrapped with anexpiry date of 45 d. The influence of different packagings and subsequent storage at 4 and 7 °Con maintaining cheese quality and prolonging its shelf life was evaluated. The following packagingsystems were used: Polyamide/Polyethylene pouch under vacuum; Polyethylene/Polyethylene terephthalatelid over a Polyethylene/Ethylene vinyl alcohol/Polyvinyl Chloride + Polyvinyl alcoholthermoformed tray; Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch.Concerning the two last systems, cheeses were packaged in a modified atmosphere (70:30 N2:CO2). All studied packaging prolonged Calabrian Provola cheese shelf life to 65 d. In particular,the packaging in modified atmosphere with Polyethylene/Ethylene vinyl alcohol/Polyamide/Polyethylene pouch preserved Provola cheeses best, not only showing a decrease of the originaltotal microbial count but also showing the lowest peroxide value and hardness at both temperaturesof storage. The results of this study will help local Italian firms to expand their business in moredistant markets.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/5967
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