Original scientific paper
Some physical and chemical properties of wrapping for processed cheeses
Vera Lazić
; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Milivoje Curaković
Jasna Gvozdenović
Ivan Vujković
Abstract
Wrapping materials are of great importance for keeping quality and shelf-life of processed cheese. The comparative investigations of physical and chemical properties of wrappings for processed cheese are carried out in this study. The samples of imported foils of different colors and one foil of domestic producer were investigated. By comparing of results obtained from determinations of surface mass, thickness and material break forces it has been concluded that investigated samples of domestic foil did not reach the quality level of imported foils. The results obtained for light transmission and air permeability show the similar characteristics of domestic and comparative, imported foils. The results obtained for imported foils, which are recognized in out dairies as applicable for wrapping of processed cheese, can serve as base for quality requirements in domestic production of wrapping for the same product.
Keywords
processed cheeses; wrapping; physical and chemical properties
Hrčak ID:
100843
URI
Publication date:
2.2.1989.
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