[The influence of microbiological factors on the mass of plastics laminates used for packaging of lactic acid cheese].
The study aimed at assessing changes of physical properties of package lactic acid cheese and the PA/PE and Cryovac laminates after storage of this products. The fluctuation of water in the product and swelling of packaging caused changes in their mass. The changes in the packaging mass could also result from the interactions between micro-organisms present in product. It was found that staphylococci, enterococci and Escherichia coli were the micro-organisms that had contributed to changes of packaging mass to a highest degree. Changes were described with the help of response surface models.
Steinka
Izabela
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Katedra Towaroznawstwa i Ladunkoznawstwa, Akademia Morska, 81-225 Gdynia, ul. Morska 81/87. izas@am.gdynia.pl
D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation; D019344:Lactic Acid / Q000737:chemistry*; D010969:Plastics / Q000032:analysis* / Q000737:chemistry; D011044:Poland; D012044:Regression Analysis; D014867:Water / Q000032:analysis
D010969:Plastics; D014867:Water; D019344:Lactic Acid