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THE QUALITY OF CHEESE IN REFRIGERATED DISPLAY CABINETS WITH HIGH HUMIDITY.

[In German. / En allemand.]

Author(s) : PFLEGER R.

Type of article: Periodical article

Summary

DURING 6 DAYS STORAGE IN A REFRIGERATED DISPLAY CABINET AT 6-10 DEG C AND 96-98% RH, 12 OF 31 ASSORTED CHEESES GAINED 0.20-6.13% WEIGHT AND 19 LOST 0.08-7.79% OF THEIR WEIGHT. CHANGES IN WEIGHT DEPENDED MORE ON THE POSITION IN THE CABINET THAN ON THE TYPE OF CHEESE. ADVERSE CHANGES WERE OBSERVED IN THE TASTE OF TRAPPIST, PYRENEEAN, BUTTERKASE, TILSIT, MUNSTER, DOLCE LATTE AND WHITE MOULD CHEESE WITHIN 48 H ; OTHER CHEESES DEVELOPED OFF-FLAVOURS (BITTER AND OXIDIZED TASTES) AFTER 4 DAYS. NO CHANGES WERE OBSERVED IN THE CASE OF ST. PATRON (AUSTRIAN ST. PAULIN), GOUDA, RACLETTE, OSTERZOLA, JEROME, EMMENTAL, PROCESSED CHEESES AND LACTIC CHEESE. THE ATOMIZED WATER USED TO RAISE THE RH OF THE CABINETS WAS A POTENTIAL SOURCE OF BACTERIAL CONTAMINATION.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1084
  • Languages: German
  • Source: Arbeitstag. Arbeitsgeb. Lebensmittelhyg. Lebensmittelqual. Verbrauch. - n. 23
  • Publication date: 1982

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