摘要：Modified atmosphere packaging applications may create different interactions and changes according to the cheese types. It was determined that while lactic and mesophilic flora were not affected, mould-yeast development was inhibited in cheeses. Formation of aflatoxin can be blocked because of controlling the mould development. While shelf-life of cheese increases 50-150 %, weight loss may occur during storage. It may be seen sticking in sliced cheese and collapsing and fragiling in block cheese. According to the CIE color system it was determined that a* value was increased and L* and b* values were decreased. In this review, results of recent articles regarding to the effect of MAP application on various types of cheese were evaluated.
关键词：Modified atmosphere packaging; cheese; shelf life
