Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese

New documents developed by the specialists of the All-Russian Research Institute of Cheese and Butter Making (VNIIMC) such as MP 012-2015 «Methodological issues concerning forecasting and prevention of the risks of lowering quality and keepability of processed cheese» and CTO VNIIMC 030-2015 «Processed cheese. Forecasting of keepability and storage life» are presented in the article. The documents allow to range parameters of the processed cheese production and storage according to the zones of risks of reduction keepability and to establish scientically based shelf lives taking into account specific production conditions and initial raw materials quality.

processed cheese, keepability, shelf life, raw materials, emulsifiers, processing regimes, types and ways of packaging, regimes of storage