effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese

In this work, it was aimed to determine the effect of packaging technique on some quality properties of “Crottin de Chavignol” type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N2) during storage at + 4°C and also to compare these two packaging techniques to be...

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Veröffentlicht in:	Food Science and Technology Research 2009, Vol.15(4), pp.367-376
Hauptverfasser:	Esmer, Ozlem Kizilirmak, Balkir, Pinar, Seckin, A. Kemal, Irkin, Reyhan
Format:	Artikel
Sprache:	eng
Schlagworte:	carbon dioxide cheesemaking color dry matter content flavor food packaging food storage goat cheese hardness microbiological quality modified atmosphere packaging molds (fungi) nitrogen physicochemical properties refrigeration sensory evaluation shelf life storage time taste texture vacuum packaging
Online-Zugang:	Volltext
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