[Influence of microbiological quality of lactic acid cheese on water phase in conditions of hermetic packing].
Aim of research was to assess the influence of lactic acid cheese micro-flora on water phase fluctuation between surface of products and the packaging. Results of research showed that changes of water content could be expressed with the help of polynomial cubic equation. From linear correlation equations describing level of micro-flora in lactic acid cheese and water content it resulted micro-organisms had a significant influence on the water phase fluctuation. Values of determined coefficients of determination suggested that yeast, enterococci and staphylococci had a significant influence on water fluctuation between product and the packaging.
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Katedra Towaroznawstwa i Ladunkoznawstwa Akademia Morska Gdynia 81-225 Gdynia, ul. Morska 83.
D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D003612:Dairying; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D019344:Lactic Acid / Q000737:chemistry*; D011044:Poland; D012044:Regression Analysis; D014867:Water / Q000032:analysis
D014867:Water; D019344:Lactic Acid