ShareThe effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese.
Author(s) : FEDIO W. M., MACLEOD A., OZIMEK L.
Type of article: Article
Summary
At present, the shelf-life of cottage cheese (about 3-4 weeks) can be attributed to proper cleaning and sanitation procedures, refrigeration and acidification of the product. The results of the study demonstrate that modified atmosphere packaging is an effective means of securing or extending the shelf-life of cottage cheese.
Details
- Original title: The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese.
- Record ID : 1995-3034
- Languages: English
- Source: Milchwissenschaft - vol. 49 - n. 11
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Packaging;
Milk and dairy products - Keywords: Modified atmosphere; Microorganism; Packaging; Growth; Fromage frais; Cheese
-
Inhibition of pseudomonads in cottage cheese by...
- Author(s) : MOIR C. J., EYLES M. J., DAVEY J. A.
- Date : 1993
- Languages : English
- Source: Food Microbiol. - vol. 10 - n. 4
View record
-
Growth of Listeria monocytogenes and Clostridiu...
- Author(s) : CHEN J. H., HOTCHKISS J. H.
- Date : 1993/04
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 76 - n. 4
View record
-
Growth of Aeromonas hydrophila in the whey chee...
- Author(s) : PAPAGEORGIOU D. K., MELAS D. S., ABRAHIM A., et al.
- Date : 2006/02
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 2
View record
-
FREEZING OF CHEESE.
- Author(s) : SZCZEPANIK K., SWITKA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 12
View record
-
PRESERVATION OF FRESH CHEESES IN A CO2 -ENRICHE...
- Author(s) : ROSENTHAL I.
- Date : 1991
- Languages : English
- Source: Milchwissenschaft - vol. 46 - n. 11
View record