The aim of this work was to evaluate structure changes in Stracchino cheese during storage using rheological measurements. Three packaging materials were used: 1) cellophane-polyethylene as a reference package commonly use for this product (R); 2) calcium polycarbonate and HDPE (Ovtene, OV); 3) active Ovtene, obtained by addition of potassium sorbate to OV (AOV). Product structure was evaluated using rheological oscillatory measurements in linear viscoelastic range (frequency sweep test) over 28 days.
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione
MARCUZZO, Eva;PERESSINI, Donatella;SENSIDONI, Alessandro
2010-01-01
Abstract
The aim of this work was to evaluate structure changes in Stracchino cheese during storage using rheological measurements. Three packaging materials were used: 1) cellophane-polyethylene as a reference package commonly use for this product (R); 2) calcium polycarbonate and HDPE (Ovtene, OV); 3) active Ovtene, obtained by addition of potassium sorbate to OV (AOV). Product structure was evaluated using rheological oscillatory measurements in linear viscoelastic range (frequency sweep test) over 28 days.File in questo prodotto:
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Peressini-Stracchino SIR-Triesta 2010.pdf
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