Direct-set cottage cheese packaged in barrier containers was flushed with 100% CO 2 75%, CO 2 :25% N 2 , 100% N 2 , or air, and stored at 4 o C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic acid bacteria counts increased for air-treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO 2 best