New issues in the packaging of domestic cheese.

Specialists of The All Russian Research Institute of Cheese and Butter Making together with experts of the Research Institute of Nutrition of the RAMN have carried out investigation of microbiological safety indices of semi-hard cheese packed and stored in the Amivac packs in vacuum and in the modified gas medium. These indices are defined in the SanPiN 2.3.2.1-78-01 Hygienic requirements of safety and nutritional value of foods and in the Methodological recommendations 4.2.1847-04 Sanitarian-epidemiological evaluation for substantiating storage life and storage conditions of food products that are used as a reference papers for determining shelf life of the products. Peroxide values of fats extracted from the products were also determined with the aim to find level of the oxidative changes of fat component and organoleptic properties of the products.

packaging, microbiological safety indices, peroxide values of fats