Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros".

Anthotyros is a type of low fat cheese produced from a mixture of sheep and goat milk. Anthotyros cheese in Crete is produced from the whey of hard cheese such as kefalotyri and graviera. Anthotyros is a cheese which comes from the myzithra cheese (whey) dehydration. The dehydrated anthotyros' physicochemical properties are moisture content of 35%, fat content in dry matter of 55% and low concentration of salt. The purpose of this study was to identify which of the three gas compositions applied; MAP(1):40% CO(2), 55% N(2), 5% O(2), MAP(2): 60% CO(2), 40% N(2) and MAP(3): 50% CO(2), 50% N(2) can lead to greater shelf life prolongation of anthotyros. The control samples were packaged in air. All cheese samples were kept under refrigeration (4 ± 0.5 °C) for 55 days. The statistical analysis of organoleptic characteristics was carried out by using the Principal Component Analysis (PCA) by means of JMP5.0.1.