Abstract
Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or YM counts were not significantly (P >0.05) different between both examined groups throughout storage. The lipid hydroperoxides (PV) and malondialdehyde (MDA) levels were significantly higher or lower (P <0.05), respectively, in Ar-MAP as compared with N2-MAP on the 3rd and 4th month of storage, indicating lower lipid oxidation. N2-MAP group presented L∗ values significantly lower (P <0.05) than Ar-MAP group on the 3rd and 4th month. Sensory attributes were scored with significantly (P <0.05) higher scores in Ar-MAP than N2-MAP group on the 3rd and 4th month of storage.
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