Physicochemical, microbiological and sensory changes occurring in tvarog wrapped in Eco Lean and vacuum packed during refrigerated storage
2006
Pikul, J., E-mail: [email protected] | Karczewska, D. | Cais-Sokolinska, D. | Dankow, R. (Poznan Agricultural University (Poland). Dept. of Dairy Technology)
The performed investigations comprised the following analyses: physicochemical (whey drainage, water and fat content, pH, titrable acidity, content of free fatty acids, colour indices), microbiological (number of acid forming bacteria and total number of microorganisms, numbers of moulds and yeasts, presence of coliform bacteria) and organoleptic (evaluation of such parameters as: consistency, colour, taste, smell and the overall acceptability). Tvarog was analysed directly after its manufacture and after every two consecutive days of its refrigerated storage during the period of 24 days (vacuum packed tvarog) and 10 days (air packed tvarog). On the basis of the results obtained, it was found that the wrapping of fresh white cheese in Eco Lean and vacuum packing, when compared with air packing, results in a considerable reduction of unfavourable physicochemical changes and sensory properties in the course of its refrigerated storage. The number of yeasts exceeded the level of 10**3 cfu/g after 24 days of the vacuum packed and after 10 days of the air packed tvarog storage. In comparison with air packing, vacuum packing allows extending by 2.7 times the shelf life of fresh white cheese stored at a temperature of 5 +/- 1 deg C. The vacuum packed tvarog exhibited good quality over the period of its 3-week storage in refrigerated conditions
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