Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Abstract The aim of the present work was to investigate effects vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content rheological behavior artisanal fresh goat cheese during refrigerated storage. results show that both had an influence moisture color variation rind formation, obtaining better visual appearance higher in packed cheeses. also positively influenced study, observing cheeses at end study exhibited a similar 0. Vacuum represents possibility preserving for longer thus increasing their shelf life. On other hand, decrease loss economic benefit producers.