Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

Flowchart describing how the investigated samples were produced. Con=control in traditional packaging; Con-MAP=control in modified-atmosphere packaging (MAP); Coat-MAP=coating in MAP; Coat-OAP=coating in ordinary packaging.

a) Oxygen changes in the hermetically sealed bags of Fior di Latte cheese; b) Carbon dioxide changes in the hermetically sealed bags of Fior di Latte cheese.

Evolution of Pseudomonas spp. count in Fior di Latte cheese during storage at 10°C for 8 d. The curve is the best fit of Eq. (2) to the experimental data of the control.

Evolution of total coliforms count in Fior di Latte cheese during storage at 10°C for 8 d. The curve is the best fit of Eq. (2) to the experimental data of the control.

Evolution of cocci lactic acid bacteria count in Fior di Latte cheese during storage at 10°C for 8 d. The lines were drawn to highlight the data trend.

Evolution of rod lactic acid bacteria count in Fior di Latte cheese during storage at 10°C for 8 d. The lines were drawn to highlight the data trend.

Fior di Latte cheese sensorial quality during storage at 10°C for 8 d. The curves are the best fit of Eq. (3) to the experimental sensorial data.