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The effect of modified atmosphere packaging on the microbial ecology in requeijão, a portuguese whey cheese

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dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-20T17:40:42Z
dc.date.available2011-10-20T17:40:42Z
dc.date.issued2000
dc.description.abstractThe effects of modified atmosphere packaging on growth of adventitious microorganisms in Portuguese whey cheese (Requeijão) were studied following a response surface methodology using storage time (2, 6, 10 and 15 days), storage temperature (4, 12 and 18C) and fraction of CO2 in the overhead gaseous mixture also containing nitrogen (0, 50 and 100%) as manipulated variables. the viable numbers of Enterobacteriacea, staphylococci, yeasts and spore-forming bacteria in the experimental whey cheeses did not increase within 15 days when storage was at 4C under 100% CO2; those of enterococci increased significantly after 6 days under similar conditions, and a similar inhibiting effect was observed against Bacillus, pseudomonads, lactobacilli and streptococci. It was observed that 100% N2 at 4C was able to completely inhibit growth of staphylococci, lactobacilli and Bacillus for 2 days. the loci (and the nature) of the optima in terms of manipulated variables were obtained for all microbial groups studied. No true overall minimum was found, but storage conditions preset at 4C and 100% CO2 led to a 15 day extension of the shelf-life of Requeijão.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPINTADO, Manuela E.; MALCATA, F. Xavier - The effect of modified atmosphere packaging on the microbial ecology in requeijão, a portuguese whey cheese. Journal of Food Processing and Preservation. ISSN 0145-8892. Vol. 24, n.º 2 (2000), p. 107-124por
dc.identifier.doi10.1111/j.1745-4549.2000.tb00408.x
dc.identifier.urihttp://hdl.handle.net/10400.14/6552
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.titleThe effect of modified atmosphere packaging on the microbial ecology in requeijão, a portuguese whey cheesepor
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.familyNameMalcata
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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