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Packaging of cheese in modified atmosphere in the presence of carbon dioxide.

Pakowanie sera w modyfikowanej atmosferze z udzialem dwutlenku wegla.

Author(s) : PIKUL J.

Type of article: Article

Summary

Based on literature overview the influence of carbon dioxide on the quality of aged cheese, especially in the area of inhibition of growth microorganisms, was indicated. The role of carbon dioxide on the microbiological quality of cottage cheese was presented. New methods of packaging in the presence of carbon dioxide, in order to extend the shelf-life of fresh white cheese during storage at refrigerated condition have been reported.

Details

  • Original title: Pakowanie sera w modyfikowanej atmosferze z udzialem dwutlenku wegla.
  • Record ID : 2006-1886
  • Languages: Polish
  • Source: Chlodnictwo - vol. 40 - n. 9
  • Publication date: 2005

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