naa a22 4500 510724256 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0676-6 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0676-6 Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese "Anthotyros” [Elektronische Daten] [Maria Tsiraki, Ioannis Savvaidis] In this study, we compared the effect of basil essential oil (EO) and various packaging conditions on "Anthotyros,” a Greek whey cheese. This cheese was stored at 4°C under aerobic (A), vacuum (V), and modified atmosphere (M, 40%/60%; CO2/N2,) conditions, without or with (AB, VB, and VM) basil EO added to the cheese samples to a final concentration of 0.4% (v/w). The quality characteristics and the shelf life of both untreated and basil EO-treated cheese were assessed using microbiological, physicochemical, and sensory parameters. Microbiological results revealed that either modified atmosphere/vacuum packaging (MAP/VP) singly or in combination with basil EO delayed microbial growth as compared to the control (A) samples. The sensory and microbiological data showed that the combined use of MAP and VP with added basil EO extended the shelf life of fresh Anthotyros (4°C) by approximately 10-12days (treatment MB) and 6days (treatment VB) as compared to aerobic packaging (A). Under these treatments, whey cheese samples maintained good sensory characteristics. This study has shown that the combined use of either VP or MAP, and basil EO, can extend the shelf life of whey cheese and maintain the freshness and the sensorial characteristics of the product. Springer Science+Business Media, LLC, 2011 Anthotyros nationallicence Packaging nationallicence Essential oils nationallicence Basil nationallicence Preservation nationallicence Quality nationallicence Tsiraki Maria Laboratory of Food Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Savvaidis Ioannis Laboratory of Food Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 124-132 1935-5130 6:1<124 2013 6 11947 https://doi.org/10.1007/s11947-011-0676-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0676-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tsiraki Maria Laboratory of Food Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 700 1- Savvaidis Ioannis Laboratory of Food Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 124-132 1935-5130 6:1<124 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer