Changes of physic-chemical parameters of whitw cheeses in brine during storage
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order
to preserve the quality of products in the markets, each producer is obliged to prescribe the
storage conditions and shelf life of the product on the packaging. The aim of the study was
to examine whether the recommended storage temperature (0-8 °C) marked on the product
packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the
manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples
of white cheese in brine, at the storage temperature. Analyses were performed at intervals of
0, 4 and 6 months of storage. The results of the research showed that during the examined
storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small ...and negligible
variations in the chemical composition of white cheeses in brine. The values of the obtained
parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was
determined that by respecting the recommended period and storage conditions, the quality
of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly
indicate the storage conditions on the packaging and the business entity to apply them in
order to ensure quality and consumer protection from the aspect of nutritional parameters.
Кључне речи:
sustainability study / white cheeses in brine / physico-chemical parameters / SerbiaИзвор:
Book of abstracts 44. Croatian dairy experts symposium with international participation, 10-2022, 75-75Издавач:
- Hrvatska mljekarska udruga
Институција/група
RIStocarTY - CONF AU - Keškić, Tanja PY - 2022-10 UR - http://r.istocar.bg.ac.rs/handle/123456789/950 AB - Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order to preserve the quality of products in the markets, each producer is obliged to prescribe the storage conditions and shelf life of the product on the packaging. The aim of the study was to examine whether the recommended storage temperature (0-8 °C) marked on the product packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples of white cheese in brine, at the storage temperature. Analyses were performed at intervals of 0, 4 and 6 months of storage. The results of the research showed that during the examined storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small and negligible variations in the chemical composition of white cheeses in brine. The values of the obtained parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was determined that by respecting the recommended period and storage conditions, the quality of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly indicate the storage conditions on the packaging and the business entity to apply them in order to ensure quality and consumer protection from the aspect of nutritional parameters. PB - Hrvatska mljekarska udruga C3 - Book of abstracts 44. Croatian dairy experts symposium with international participation T1 - Changes of physic-chemical parameters of whitw cheeses in brine during storage SP - 75 EP - 75 UR - https://hdl.handle.net/21.15107/rcub_ristocar_950 ER -
@conference{ author = "Keškić, Tanja", year = "2022-10", abstract = "Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order to preserve the quality of products in the markets, each producer is obliged to prescribe the storage conditions and shelf life of the product on the packaging. The aim of the study was to examine whether the recommended storage temperature (0-8 °C) marked on the product packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples of white cheese in brine, at the storage temperature. Analyses were performed at intervals of 0, 4 and 6 months of storage. The results of the research showed that during the examined storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small and negligible variations in the chemical composition of white cheeses in brine. The values of the obtained parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was determined that by respecting the recommended period and storage conditions, the quality of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly indicate the storage conditions on the packaging and the business entity to apply them in order to ensure quality and consumer protection from the aspect of nutritional parameters.", publisher = "Hrvatska mljekarska udruga", journal = "Book of abstracts 44. Croatian dairy experts symposium with international participation", title = "Changes of physic-chemical parameters of whitw cheeses in brine during storage", pages = "75-75", url = "https://hdl.handle.net/21.15107/rcub_ristocar_950" }
Keškić, T.. (2022-10). Changes of physic-chemical parameters of whitw cheeses in brine during storage. in Book of abstracts 44. Croatian dairy experts symposium with international participation Hrvatska mljekarska udruga., 75-75. https://hdl.handle.net/21.15107/rcub_ristocar_950
Keškić T. Changes of physic-chemical parameters of whitw cheeses in brine during storage. in Book of abstracts 44. Croatian dairy experts symposium with international participation. 2022;:75-75. https://hdl.handle.net/21.15107/rcub_ristocar_950 .
Keškić, Tanja, "Changes of physic-chemical parameters of whitw cheeses in brine during storage" in Book of abstracts 44. Croatian dairy experts symposium with international participation (2022-10):75-75, https://hdl.handle.net/21.15107/rcub_ristocar_950 .