Effect of several MAP compositions on the microbiological and sensory properties of Graviera cheese.

The shelf life of Graviera cheese, a full fat cheese produced in Heraklion (Crete Greece), was investigated. Graviera cheese was stored at 4°C for up to 90 days in polyamide packages under three different modified atmosphere compositions. Control cheeses were packaged in air whereas MAP mixtures were 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). Sampling of product was carried out every 10 days to investigate its sensory quality and microbiological characteristics. Ten trained panelists participated in the sensory panel to evaluate the cheeses for external appearance (color, texture), taste, and flavor in a scale from 1 to 10 (1 very poor, 10 very good). The microbiological analysis revealed that there were no colonies of Staphylococcus aureus and Listeria monocytogenes whereas both Escherichia coli and Total Viable Counts (TVC) increased strongly in control samples but were inhibited under all MAP compositions.