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Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.

Author(s) : CONTE A., GAMMARIELLO D., DI GIULIO S., et al.

Type of article: Article

Summary

The speed of quality loss for the Fior di Latte cheese, stored at 10°C, was assessed by monitoring pH and weight loss, as well as microbiological and sensorial changes.

Details

  • Original title: Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.
  • Record ID : 2010-0857
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3
  • Publication date: 2009
  • DOI: http://dx.doi.org/10.3168/jds.2008-1500

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