Influence of packaging materials on Kashkaval quality
Date Issued
2017
Author(s)
Talevski Goce
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.
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.
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