The effect of modified atmosphere packaging (MAP) on shelf life and quality characteristics in the production of probiotic lor cheese

In this study, lor cheese enriched with functional probiotic bacteria (L. acidophilus and B. lactis) were packaged with four different atmosphere packaging conditions because of the short shelf life. The chemical, microbiological and sensory properties of these cheeses were compared with vacuum packaged samples 35 days stored at 4°C. In all probiotic lor cheese samples, count of probiotic bacteria did not decrease under 107logcfu/g during the storage period of 35 days. On the other hand, count of Staphylococcus aureus. ,E. coli, coliform bacteria and yeast-mold were found to be appropriate for Turkish Food Regulations-Microbiological Criteria Bulletin (2009/6) during the storage period. It was seen that pH values decreased and lactic acid contents increased with effect of probiotic bacteria added to lor cheese. Also statistical differences away the lactic acid contents were found to be significant between the packages during the storage period (P<0.05). Generally proteolysis increased in the samples during the storage. The highest proteolysis was determined in the lor cheeses packaged under %80 CO2 / %20 N2 gases combination (MAP3 samples) at the day of 14 (P<0.05). The highest sensory scores were also obtained from MAP3 samples. In addition, these samples had the extended shelf life depending on the sensory evaluation. Keywords: Lor cheese, modified atmosphere packaging(MAP), probiotic, shelf life