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https://doi.org/10.15567/mljekarstvo.2016.0201

Application of common packaging materials in the probiotic fresh cheese production

Mirela Iličić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Spasenija Milanović ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Marijana Carić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Vera Lazić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Eva Lončar ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Radomir Malbaša ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Katarina Kanurić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Nevena Hromiš ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia

Puni tekst: engleski, pdf (382 KB) str. 91-98 preuzimanja: 899* citiraj
APA 6th Edition
Iličić, M., Milanović, S., Carić, M., Lazić, V., Lončar, E., Malbaša, R., ... Hromiš, N. (2016). Application of common packaging materials in the probiotic fresh cheese production. Mljekarstvo, 66 (2), 91-98. https://doi.org/10.15567/mljekarstvo.2016.0201
MLA 8th Edition
Iličić, Mirela, et al. "Application of common packaging materials in the probiotic fresh cheese production." Mljekarstvo, vol. 66, br. 2, 2016, str. 91-98. https://doi.org/10.15567/mljekarstvo.2016.0201. Citirano 30.03.2020.
Chicago 17th Edition
Iličić, Mirela, Spasenija Milanović, Marijana Carić, Vera Lazić, Eva Lončar, Radomir Malbaša, Katarina Kanurić i Nevena Hromiš. "Application of common packaging materials in the probiotic fresh cheese production." Mljekarstvo 66, br. 2 (2016): 91-98. https://doi.org/10.15567/mljekarstvo.2016.0201
Harvard
Iličić, M., et al. (2016). 'Application of common packaging materials in the probiotic fresh cheese production', Mljekarstvo, 66(2), str. 91-98. https://doi.org/10.15567/mljekarstvo.2016.0201
Vancouver
Iličić M, Milanović S, Carić M, Lazić V, Lončar E, Malbaša R i sur. Application of common packaging materials in the probiotic fresh cheese production. Mljekarstvo [Internet]. 2016 [pristupljeno 30.03.2020.];66(2):91-98. https://doi.org/10.15567/mljekarstvo.2016.0201
IEEE
M. Iličić, et al., "Application of common packaging materials in the probiotic fresh cheese production", Mljekarstvo, vol.66, br. 2, str. 91-98, 2016. [Online]. https://doi.org/10.15567/mljekarstvo.2016.0201

Sažetak
The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional). The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properties whereby lactic acid bacteria, Bifidobacterium sp. and aerobic mesophilic bacteria (AMB) were determined. Packaging materials showed no significant effect on the content of ascorbic acid which is known to be sensitive to the presence of oxygen.

Ključne riječi
fresh cheese; probiotics; packaging materials; barrier properties; shelf-life

Hrčak ID: 154731

URI
https://hrcak.srce.hr/154731

[hrvatski]

Posjeta: 1.244 *