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The shelf life of bio sour cream as affected by different temperatures.

Trwalosc biosmietany w zaleznosci od warunkow temperaturowych przechowywania.

Author(s) : CAIS-SOKOLINSKA D., PIKUL J.

Type of article: Article

Summary

The increase of temperature during storage of dairy fermented products evidently decreases their shelf life. Storage temperatures that are too high cause over-acidification of these products and lead to a change in the number and proportions of characteristics and/or additional microorganisms. In the paper, bio sour cream obtained under commercial conditions and stored for 3 weeks at temperatures of 5-7 and 9-11 °C was analysed. Statistically significant changes in the shelf life of bio sour cream were found according to temperature and storage time.

Details

  • Original title: Trwalosc biosmietany w zaleznosci od warunkow temperaturowych przechowywania.
  • Record ID : 2003-0885
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 10
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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