Shelf-life of unsalted and light "lor" whey cheese stored under various packaging conditions: microbiological and sensory attributes

Abstract

The modified atmosphere packaging (MAP) of foods has considerably increased recently. MAP with CO2 was found very effective on spoilage microorganisms because of its bacteriostatic effect. Generally, Lor cheese is packaged in atmospheric air or vacuum conditions in Turkey; there is no any research about the extending the shelf life of Lor cheese, and it has a very short shelf life although it is vacuum-packaged. Modified atmosphere packages of unsalted and light Lor cheese were found effective on microbial and sensory qualities of it and MAP packages could be used for Lor cheese, to give better results than vacuum packaging together with good sanitary conditions, during the packaging process.