Influence of packaging materials on Kashkaval quality

Mljekarstvo

Talevski, Goce¹  Srbinovska, Sonja²  Santa, Dushica²  Mateva, Natasha³ 

[1] Mlekara AD, Str. Dolnoorizarski pat, 7000 Bitola, Macedonia;Ss Cyril and Methodius University, Faculty of Agricultural sciences and food, Department of animal biotechnology, Blvd. Aleksandar Makedonski bb., 1000 Skopje, Macedonia;Ss Cyril and Methodius University, Institute of Animal Science, Department of Nutrition and Food Products Processing, Blvd. Ilinden 92a, 1000 Skopje, Macedonia

关键词: Kashkaval;    surface treatment;    ripening;    packaging materials;   

DOI  :  10.15567/mljekarstvo.2017.0103

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

This study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p

【 授权许可】

CC BY