The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

Abstract

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract. Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.