Abstract The aim of this work is to evaluate several packaging and treatment processes for ricotta cheese in thermoformed trays. Shelf life has been evaluated considering microbiological aspects, colour variation and the quantity of Volatile Organic Compound (VOC). The first solution tested was Modified Atmosphere Packaging (MAP). Experimental tests were performed to evaluate not only the effect of a mixture of CO2, O2 and N2 in different percentages but also the deep of the trays (20, 30 or 40 mm). As a comparison, High Pressure Processing (HPP) at 6000 MPa for 3 min was applied to a second series of packaged ricottas. Microbiological results show that MAP preserves the product for 10 days, while HPP extends its shelf life for up to a month due to the lower levels of yeasts, moulds and lactic bacteria. In addition, the treatment preserves the ricotta's colour and VOCs.

中文翻译：

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使用气调包装或高压加工包装的乳清干酪的保质期分析

摘要 这项工作的目的是评估热成型托盘中乳清干酪的几种包装和处理工艺。已考虑微生物方面、颜色变化和挥发性有机化合物 (VOC) 的数量来评估保质期。第一个测试的解决方案是气调包装 (MAP)。进行了实验测试，不仅评估了不同百分比的 CO2、O2 和 N2 混合物的影响，还评估了托盘的深度（20、30 或 40 毫米）。作为比较，在 6000 MPa 下高压处理 (HPP) 3 分钟被应用于第二系列包装的意大利乳清干酪。微生物结果表明，MAP 可将产品保存 10 天，而 HPP 由于酵母、霉菌和乳酸菌含量较低，可将其保质期延长长达一个月。此外，