Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
- Autores: Sviridenko G.M1, Babkina N.G1, Zaharova M.B1
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Afiliações:
- Edição: Nº 5 (2016)
- Páginas: 20-24
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289380
- ID: 289380
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Resumo
Changes that are effected by the packaging process and selection of the packaging material at the processed cheese manufacturing are considered. The risks level that is determined by the type and method of packaging together with the temperature regimes of storage that in uence keepability of the processed cheese were studied.
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Bibliografia
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- Плавленые сыры и сырные продукты / под ред. А.Й.Тамима; пер. с анг. - СПб.: Профессия, 2013. С. 102-105.
- Schar W., Bosset J. O Chemical and physico-chemical changes in processed cheese and readymade fondue during storage // Lebensmittel-Wissenschaft und Technologie. 2002. P. 15-20.
- Alves R.M., van Dender A.G.F., Jaime S.B.M., Moreno I., Pereira B.C. Effect of light and packages on stability of spreadable processed cheese / / International Dairy Journal. 2007. P. 365-367.
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