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《Packaging Engineering》 2007-11
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Influence of Different Packaging Methods on the Textural Characteristics of Cheddar Cheese during Ripening Period

REN Wen-ming,GAO Ai-wu,LIU Xue-feng,YANG fan(Inner Mongolia Agricultural University,Huhhot 010018,China)  
Four treatments were applied to fresh cheese,and the textual properties of cheese treated were tested during the 30 days of maturation.The treatments were vacuum packaging with PET film,vacuum plus antiseptic,waxing,waxing plus antiseptic respectively.The results showed that the overall variation trend of the hardness was increased at first and dropped later;and for the group of waxing plus antiseptic,its hardness was evidently lower than that of other three groups;the adhesiveness had a decreasing trend for the treatments during the 30 days;the adhesiveness for the group of waxing was the lowest one and it significantly power than other three groups;the cohesiveness had a increasing trend for all the four treatments;and the cohesiveness for the group of waxing plus antiseptic treatment was significantly lower than other three groups;the springiness for all the four groups had a variation trend that increasing at first and dropping later during the 30 days;and for the group of waxing plus antiseptic,its cohesiveness was significantly lower than other three groups.
【CateGory Index】: TS252
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