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- Title
CURD CHEESE STORAGED IN MODIFIED PACKAGING WITH EXTRACT OF GARLIC AND THYME: VARIATION OF SOME PHYSICO-CHEMICAL PARAMETERS.
- Authors
Nicula, Camelia; Lungu, Dora; Peter, Anca; Mihaly-Cozmuta, Anca; Mihaly-Cozmuta, Leonard
- Abstract
The chemical changes of homemade curd cheese were evaluated during storage in unmodified and modified packages with extract of garlic (Allium sativum) and thyme (Satureja hortensis), during 3 and 6 day, at room temperature. White paper and low density polyethylene have been used as packaging materials. The influence of type packaging during storage on titrated acidity, chloride, protein and dry weight content was investigated. Also, a set of measurements was performed on cheese stored at room temperature without being packed, after being treated with thyme or garlic extract by immersion for 10 minutes in the extract. The basic compounds from thyme extract and the antioxidant compounds from garlic extract influence the physico-chemical parameters of curd cheese.
- Subjects
FOOD storage research; COMPOSITION of cheese; PACKAGED foods; GARLIC; THYMES; CURD cheese
- Publication
Carpathian Journal of Food Science & Technology, 2012, Vol 4, Issue 2, p1
- ISSN
2066-6845
- Publication type
Article