The influence of packaging on selected qualitative features of acid-curd cheese stored in cooling conditions
2007
Dmytrow, I.,Akademia Rolnicza, Szczecin (Poland). Zaklad Technologii Mleczarskiej | Kryza, K.,Akademia Rolnicza, Szczecin (Poland). Zaklad Chłodnictwa | Dmytrow, K.,Uniwersytet Szczecinski, Szczecin (Poland). Katedra Ekonometrii i Statystyki | Lisiecki, S.,Akademia Rolnicza, Szczecin (Poland). Zaklad Opakowalnictwa i Biopolimerow
Analyse of influence of used packaging foil on sensory features and selected physicochemical characteristics of acid-curd cheese during 3-weeks storage in temperature 5 deg C +/- 1 deg C is presented in this paper. The object of analysis was acid-curd cheese produced in laboratory conditions and packed in two types of barrier foil PE/PA, e.g. foil 40 mcm thick and 80 mcm thick with EVOH. The analysed cheese was assessed by means of sensory analysis and the following characteristics were marked: water content, fat content, protein content, titratable acidity, pH and oxidant changes of fat. Moreover, its hardness was marked by means of test of double compression TPA. The results state that type of packaging had not influenced sensory features of analysed samples. Water content was significantly higher in acid-curd cheese packed in barrier foil 80 mcm thick with EVOH
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