| Título: | Evaluation of a packaging system for Ca and Fe added milk |
| Autores: | BORTHAGARAY, MARIA, Autor ; PICA, LETICIA ; CURUTCHET, ANA ; FERREIRA, ELIZABETH ; MAQUIEIRA, ANA MARIA ; INÉS MARTÍNEZ ; TORRENDELL, MARIA |
| Tipo de documento: | texto impreso |
| Editorial: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2007 |
| ISBN/ISSN/DL: | 33280 |
| Dimensiones: | 1 p. |
| Nota general: | Presentado en: Pangborn Sensory Science Symposium (7o : agosto 12-16 : Minneapolis) |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Milk is frequently sold in UHT boxes, or polyethylene sachets at low temperature (aprox. 4ºC). The aseptic packaging system tested in this work (EVOH barriers) showed, that milk shelf life can be extended for five months at room temperature in a more economic way. Sensory, physicochemical, and microbiological evaluation was done on two kind of milk samples, Ca added milk (300mg / 200ml) and Fe added milk (2.1mg / 200ml). These samples were maintained at 20 ºC and 65% HR during the study. Sensory evaluation was carried out by using an hedonic rating method with a 50 naive respondent's panel. For physicochemical evaluation, PH, acidity and ethanol stability were tested. For microbiological evaluation,Sstability test and further Total Aerobic Plate Count (30 ºC) were done. In both cases, physicochemical and microbiological results showed that the samples were in proper conditions for consuption for five months and ever more. The sensory evaluation showed a little decay (from 7 to 6 in the nine point hedonic scale) at the second month, but maintained the same level over all the period of these study. |
| Creative Commons : | CC BY-NC-ND |
Documentos electrónicos (1)
 Descargar documento-29063 Adobe Acrobat PDF |
