Subject: Kashkaval; surface treatment; ripening; packaging materials
Year: 2017
Type: Journal Article
Title: Influence of packaging materials on Kashkaval quality
Author: Talevski, Goce
Author: Srbinovska, Sonja
Author: Santa, Dushica
Author: Mateva, Natasha
Abstract: This study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p<0.01) was found in relation to the content of the dry matter, the proteins and ash, whereas there was no statistical significance in relation to fat content of the Kashkaval cheese. Proteolysis was more intensive samples protected by wax and polymer foil with higher levels of soluble nitrogen, primary and secondary nitrogen products and ripening coefficient compared to the control sample and the polymer emulsion sample.
Publisher:
Relation: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Identifier: oai:repository.ukim.mk:20.500.12188/6705
Identifier: 0026-704X
Identifier: http://hdl.handle.net/20.500.12188/6705Identifier: 10.15567/mljekarstvo.2017.0103
