Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Comparative assessment of changes that occur in the course of the packed cheese storage has been carried out. For the study, different cheese was taken: semi-hard with low temperature of the second heating, soft and brine. Complex of the effects (storage temperature, gas formation activity of the starter microorganisms, barrier indices of the film materials, methods of packaging) was determined.

Full Text

Restricted Access

References

Supplementary files

Supplementary Files
Action
1. JATS XML
Download