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Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions

Published online by Cambridge University Press:  29 October 2015

Amalia Piscopo ,
Angela Zappia ,
Alessandra de Bruno  and
Marco Poiana
Amalia Piscopo*
Affiliation:
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
Angela Zappia
Affiliation:
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
Alessandra de Bruno
Affiliation:
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
Marco Poiana
Affiliation:
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

Calabrian Provola cheese, an Italian typical dairy product, is commonly sold unwrapped with an expiry date of 45 d. The influence of different packagings and subsequent storage at 4 and 7 °C on maintaining cheese quality and prolonging its shelf life was evaluated. The following packaging systems were used: Polyamide/Polyethylene pouch under vacuum; Polyethylene/Polyethylene terephthalate lid over a Polyethylene/Ethylene vinyl alcohol/Polyvinyl Chloride + Polyvinyl alcohol thermoformed 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 original total microbial count but also showing the lowest peroxide value and hardness at both temperatures of storage. The results of this study will help local Italian firms to expand their business in more distant markets.

Keywords

Calabrian Provola cheesemodified atmosphere packagingquality
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 4 , November 2015 , pp. 499 - 505
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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