Original scientific paper

Changes in Edam type cheese during storage

N. Taboršak ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Stojak
Ljerka Lešić
Blanka Koludrović
Vera Bašić
J. Pavlek

Abstract

Edam, type cheese was ripened in standard conditions packed in Saran foil. Ripe cheese was preserved at the temperature of 10 and 20 °C. Organoleptic, microbiological and chemical changes in cheese were observed in intervals of 10 and 20 days. Investigations were terminated when the samples were no longer suitable for consumption. The point when different phases in spoiling occur was determined. Optimal time of cheese preservation in specific conditions was estimated.

Keywords

cheese; edam; storage

Hrčak ID:

95966

URI

https://hrcak.srce.hr/95966

Publication date:

7.1.1985.

Article data in other languages: croatian

Visits: 969 *