Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses...

Area of Science:

• Food Science
• Microbiology
• Food Technology

Background:

• Serra da Estrela cheese, a Protected Designation of Origin (PDO) product, traditionally uses paper wrapping without vacuum sealing.
• High-pressure processing (HPP) is employed for cold pasteurization to address safety concerns, necessitating vacuum packaging.

Purpose of the Study:

• To compare the efficacy of non-vacuum paper wrapping versus vacuum packaging for HPP-treated Serra da Estrela cheese.
• To evaluate the impact of packaging systems on microbial counts, proteolysis, and texture over a 10-month storage period.

Main Methods:

• Two packaging systems were tested: non-vacuum greaseproof paper and vacuum packaging in plastic film.
• Microbial populations (Lactococci, lactobacilli, enterococci, total mesophiles, spoilage microorganisms, yeasts, and molds) were monitored.
• Cheese proteolysis and texture changes were assessed throughout the 10-month storage.

Main Results:

• HPP significantly reduced viable cell numbers of spoilage microorganisms to below the quantification limit (<3 log cfu g-1) in both packaging types.
• Vacuum packaging better controlled cheese proteolysis, maintaining values closer to the original control cheese.
• Vacuum-packaged cheese exhibited increased hardness compared to non-vacuum paper-wrapped cheese over time.

Conclusions:

• Conventional non-vacuum paper wrapping is suitable for short-term storage (<3 months) of Serra da Estrela cheese.
• For extended storage periods (up to 10 months), vacuum packaging in plastic film is superior for maintaining cheese quality and controlling microbial activity.