Abstract
Abstract Strategies designed to protract the shelf life of spreadable cheese obtained by acid coagulations are presented. First, the effectiveness of different headspace CO 2 and N 2 mixtures on the microbial and sensorial characteristics of the investigated produce was addressed; afterward, the modified atmosphere showing the best performances was combined with different antimicrobial compounds (lysozyme and Na 2 -EDTA; MicroGARD ® 400; potassium sorbate). Headspace gas concentration, pH, sensory quality, dairy spoilage microorganisms and lactic microflora were monitored. The work results suggest that CO 2 at every tested concentration negatively influence the taste of spreadable cheese, while the best performances were recorded for samples packaged under 100% nitrogen that was able to control yeasts and moulds development. The most effective solution to increase the shelf life of spreadable cheese was obtained by the combination of lysozyme and Na 2 -EDTA with the selected MAP, 100% nitrogen, allowing to reach a shelf life of about 26 days confronted to the control samples (6 days).
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