Stručni rad
Factors determining the keeping quality and the shelf-life of dairy products
Jamina Lukač
; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Poul Ronkilde Poulsen
; Danish National Dairy Research institut, Hillerod
Sažetak
During the past two decades the concepts of keeping quality and/or shelf life are brought into highlight in food and dairy research. Both very complex and rather poorly defined and specified, in consequence widely difficult to handle. Commonly interpreted as the time elapsing from production to the point of unfitness for human consumption. While keeping quality generally was used as an integrated quality aspect, accumulated freshness so to speek, the term shelflife is a rather commercial expression, being still more important parallel to the ever growing distance between the supplier and the consumer, coincides with the dramatic progress in processing, packaging, materials, technology and the control of potential environmental conditions, the dairy products are exposed to. The future consumer is looking for convenience, but not prepared to sacrifice quality in any respect. They demand safe, nutritious products, certainty and truly more accessible information on product declaration and labeling. Food interrelated issues: Safety, Nutrition and Quality. Progress linked up with Shelflife
Ključne riječi
dairy products; keeping quality; shelf-life
Hrčak ID:
95864
URI
Datum izdavanja:
2.9.1991.
Posjeta: 1.508 *