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


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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.

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