Abstract

D. Gammariello1, A. Conte1,2, M. Attanasio1 and M. A. Del Nobile1,2*

Commercial samples of fresh cheeses of the Apulia region (Italy) made from cow (Giuncata cheese) and goat milk (Primosale cheese) were studied to establish their microbiological and sensorial characteristics into package in air, under vacuum or different modified atmospheres (MAP) . The combination made up of 75% CO2 and 25% N2 allowed the best preservation for Giuncata cheese, since it was able to slow down the spoilage bacteria, without affecting the dairy microflora, more than the other entire MAP; furthermore, no negative effect on sensory quality has been reported. In contrast, no mixture was individuated to provide good microbiological and sensorial quality for Primosale cheese.