Taleggio is an Italian smear-ripened cheese, whose complex microbiota demands the optimisation of the packaging system to avoid excessive changes during storage. Metabolic processes of the cheese rind microbiota can be usefully exploited in equilibrium modified atmosphere packaging (EMAP) by balancing microbiota respiration and film permeation. Here, we present the application of three different micro perforated EMAPs as models for smear-ripened cheese compared to two control packaging configurations. Analyses of the main microbial groups, headspace gas, textural profile, and sensory properties were performed to find the best packaging for storage. Results showed that two of the alternative micro perforated packaging systems were able to control the excessive changes during storage, thus limiting fungal overgrowth and allowing the typical development of smear microbiota with minor changes to hardness and cohesiveness. Finally, the sensory evaluation positively favoured one of the alternatively packed cheeses based on its compactness, typical dairy traits, and minor off-flavours. These findings showed that EMAP can be a valid alternative solution to control the storage of Taleggio cheese. Further studies could be conducted to evaluate this system on other smear cheeses.

Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging

Ghisoni F.;Fiorati A.;Florit F.;De Nardo L.
2022-01-01

Abstract

Taleggio is an Italian smear-ripened cheese, whose complex microbiota demands the optimisation of the packaging system to avoid excessive changes during storage. Metabolic processes of the cheese rind microbiota can be usefully exploited in equilibrium modified atmosphere packaging (EMAP) by balancing microbiota respiration and film permeation. Here, we present the application of three different micro perforated EMAPs as models for smear-ripened cheese compared to two control packaging configurations. Analyses of the main microbial groups, headspace gas, textural profile, and sensory properties were performed to find the best packaging for storage. Results showed that two of the alternative micro perforated packaging systems were able to control the excessive changes during storage, thus limiting fungal overgrowth and allowing the typical development of smear microbiota with minor changes to hardness and cohesiveness. Finally, the sensory evaluation positively favoured one of the alternatively packed cheeses based on its compactness, typical dairy traits, and minor off-flavours. These findings showed that EMAP can be a valid alternative solution to control the storage of Taleggio cheese. Further studies could be conducted to evaluate this system on other smear cheeses.
Cheese storage
Equilibrium modified atmosphere packaging
Food quality
Taleggio cheese
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11311/1224714
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