Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2017.0103
Influence of packaging materials on Kashkaval quality
Goce Talevski
; Mlekara AD, Str. Dolnoorizarski pat, 7000 Bitola, Macedonia
Sonja Srbinovska
; Ss Cyril and Methodius University, Faculty of Agricultural sciences and food, Department of animal biotechnology, Blvd. Aleksandar Makedonski bb., 1000 Skopje, Macedonia
Dushica Santa
; Ss Cyril and Methodius University, Faculty of Agricultural sciences and food, Department of animal biotechnology, Blvd. Aleksandar Makedonski bb., 1000 Skopje, Macedonia
Natasha Mateva
; Ss Cyril and Methodius University, Institute of Animal Science, Department of Nutrition and Food Products Processing, Blvd. Ilinden 92a, 1000 Skopje, Macedonia
Sažetak
This study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p<0.01) was found in relation to the content of the dry matter, the proteins and ash, whereas there was no statistical significance in relation to fat content of the Kashkaval cheese. Proteolysis was more intensive samples protected by wax and polymer foil with higher levels of soluble nitrogen, primary and secondary nitrogen products and ripening coefficient compared to the control sample and the polymer emulsion sample.
Ključne riječi
Kashkaval; surface treatment; ripening; packaging materials
Hrčak ID:
174095
URI
Datum izdavanja:
1.2.2017.
Posjeta: 2.363 *