Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage
The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose,...
Main Authors: | Inmaculada Franco, Verónica Bargiela, Clara A. Tovar |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-03-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/7/1381 |
Similar Items
-
Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
by: Marta Albisu, et al.
Published: (2023-02-01) -
Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
by: Alessandra Del Caro, et al.
Published: (2016-10-01) -
Presence of Phthalates in Vacuum Packaged Kashar Cheeses Sold Retails in Türkiye
by: Mustafa Kılıç, et al.
Published: (2023-12-01) -
Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging
by: Boris Semjon, et al.
Published: (2018-01-01) -
Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken
by: Xutao MAI, et al.
Published: (2023-07-01)