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Influence of packaging systems on microbial quality of curdled cheese.

Jakosc mikrobiologiczna kwasowych serów twarogowych a metody pakowania.

Author(s) : STEINKA I., PRZYBYLOWSKI P.

Type of article: Article

Summary

The microorganisms on the surface of fresh cheese (quark) were investigated. The cheese was packaged in different sorts of packages. The best quality and the lowest count of microorganisms were found in cheese packed in aluminium foil. The number of microorganisms in this cheese was consistent with the expected standards.

Details

  • Original title: Jakosc mikrobiologiczna kwasowych serów twarogowych a metody pakowania.
  • Record ID : 2000-2013
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 52 - n. 11
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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