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PROLONGING THE STORAGE LIFE OF SOFT MOULD CHEESE BY REFRIGERATED STORAGE.

[In German. / En allemand.]

Author(s) : HERRMANN H., RUDOLF B., BURKHARDT K.

Type of article: Article

Summary

1. THEORETICAL PRINCIPLES AND LABORATORY INVESTIGATIONS. STORAGE OF CAMEMBERT-TYPE CHEESE AT 273-277K (0-4 DEG C) AND 65-85% R.H., IN LAMINATED AL FOIL PACKAGING, FROM THE 10TH TO 39TH DAY AFTER MANUFACTURE, CONSIDERABLY INCREASED STORAGE LIFE. THE RELATIONSHIPS OF STORAGE LIFE, ORGANOLEPTIC SCORE, PH AND TEMPERATURE ARE PLOTTED AND ANALYSED STATISTICALLY, AS WELL AS THE RELATIONSHIP BETWEEN THE NH3 CONTENT OF THE AMBIENT AIR AND THE AGE OF THE CHEESE. 2. LARGE-SCALE INVESTIGATIONS. THE STORAGE LIFE OF CAMEMBERT CHEESE COULD BE INCREASED IF THE CHEESE WAS STORED AT NOT HIGHER THAN 277 K (4 DEG C) FROM THE 19TH DAY AFTER MANUFACTURE. THE FOLLOWING PROCEDURE IS RECOMMENDED: RIPENING AT 289-291K (16-18 DEG C) AND 85-92% RH; PACKAGING IN LAMINATED AL FOIL; STORAGE AT 275-277K (2-4 DEG C) AND 50-70% RH FROM THE 10TH TO 30TH DAY AFTER MANUFACTURE; DELIVERY AND RETAILING AT LESS THAN 283K (10 DEG C), SO AS TO EPT. 1981, 760, 6351, 6352.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0898
  • Languages: German
  • Source: Milchforsch.-Milchprax. - vol. 22 - n. 5
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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