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Title: Influence of packaging materials on Kashkaval quality
Authors: Talevski, Goce
Srbinovska, Sonja 
Santa, Dushica 
Mateva, Natasha
Keywords: Kashkaval; surface treatment; ripening; packaging materials
Issue Date: Feb-2017
Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
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.
ISSN: 0026-704X
DOI: 10.15567/mljekarstvo.2017.0103
Appears in Collections:Faculty of Agricultural Sciences and Food: Journal Articles

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