Use of allyl isothiocyanate sachet to preserve cottage cheese
Article first published online: 6 AUG 2009
© 2009, Wiley Periodicals, Inc.
Journal of Foodservice
Volume 20, Issue 6, pages 275–279, December 2009
How to Cite
Conceição Gonçalves, M. P. J., Dos Santos Pires, A. C., Soares, N. d. F. F. and Araújo, E. A. (2009), Use of allyl isothiocyanate sachet to preserve cottage cheese. Journal of Foodservice, 20: 275–279. doi: 10.1111/j.1748-0159.2009.00150.x
- Issue published online: 7 DEC 2009
- Article first published online: 6 AUG 2009
- active packaging;
- antimicrobial sachet;
- cottage cheese;
- yeasts and moulds
Cottage cheese frequently presents yeast and mould counts higher than the limit allowed by legislation. Therefore, the objective of this work was to evaluate the efficiency of an antimicrobial sachet on cheese preservation. Cottage cheese was produced according to Good Manufacturing Practices and without preservatives. The sachet was produced by the incorporation of allyl isothiocyanate (AIT). The sachets were attached to the inner surface of the lids of cups containing cheese. The cups were stored for 35 days at 10°C ± 2°C. Two control treatments were used: sachet without AIT (control 1) and packaging without sachet and without headspace (commercial form) (control 2). The efficiency of the antimicrobial sachet was evaluated by determination of yeast and mould counts. The antimicrobial sachet was effective against yeasts and moulds. Therefore, it has the potential to extend the shelf life of cheese and reduce the use of preservatives.