This study evaluated the shelf-life quality of fresh sliced kasar cheeses packaged under modified atmospheres (MAP). Six different modified atmosphere conditions were studied including carbon dioxide / nitrogen mixtures and vacuum. Control group were packaged in air. The products were stored at 4 °C and evaluated periodically to investigate its microbiological and sensory properties.
Any change in TMAB numbers was not detected related MAP technique. The count of Staphylococcus- Micrococcus have decreased continuously by the effect of MAP. Mould formation could not detected in any of the groups and the yeast formation was prevented by MAP technique. Coliform, feacal coliforms and siilfit reductant anaerops were not found in any of the samples.
In conclusion, the MAP with suitable gas composition and packaging material will effect positively to shelf life and product charecteristics of fresh sliced ka?ar cheese.