副干酪乳杆菌在改性气氛和柔性多层膜包装的超滤白卤干酪中的生存能力

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-10-08 DOI:10.15567/mljekarstvo.2021.0402

Maryam Heidarvand

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引用次数: 1

摘要

在本研究中，研究了两种包装材料，改性聚丙烯（MPP）和聚对苯二甲酸乙二醇酯/铝/低密度聚乙烯（PETFA-Al-LDPE）在不同的大气条件下：100%CO2、70%N2-30%CO2、80%N2-20%CO2用于包装益生菌超滤（UF）白卤奶酪。在12周内监测pH值、可滴定酸度、水分含量、副干酪乳杆菌活力和总体可接受性。对照样品包装在大气中。结果表明，用PETFA-Al-LDPE包装的样品，在70%N2-30%CO2的组合中，pH最低，酸度和含水量最高。据报道，副干酪乳杆菌在12周内的活力为4*106CFU/g。最高和最低的总体可接受性分别是包装在70%N2-30%CO2中的奶酪和对照样品。

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Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films

In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 % N2 - 30 % CO2, 80 % N2 - 20 % CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12- week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70 % N2 - 30 % CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30 % CO2 and the control sample, respectively.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.