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Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage: a review.

Author(s) : SCHÄR W., BOSSET J. O.

Type of article: Article

Summary

The changes with age of processed cheese are influenced by four main factors: product composition, processing, packaging and storage conditions (time and temperature). No research on the changes over time of ready-made fondue appears to have been published. The following possible causes for such changes are reviewed in the article: loss of water vapour, hydrolysis of polyphosphates, changes in ionic equilibria, crystal formation, oxidation, nonenzymic browning, enzymatic activity, and interactions with packaging materials.

Details

  • Original title: Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage: a review.
  • Record ID : 2003-2912
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
  • Publication date: 2002

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