Application of common packaging materials in the probiotic fresh cheese production
Mirela Iličić; Spasenija Milanović; Marijana Carić; Vera Lazić; Eva Lončar; Radomir Malbaša; Katarina Kanurić ; Nevena Hromiš · 2016 · Mljekarstvo
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional). The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properti
Abstract by Mirela Iličić; Spasenija Milanović; Marijana Carić; Vera Lazić; Eva Lončar; Radomir Malbaša; Katarina Kanurić ; Nevena Hromiš, Mljekarstvo (2016) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.15567/mljekarstvo.2016.0201