Impact of poly-lactic acid packaging material on semi-hard cheese

International Dairy Journal

Volumn 16, Issue 8, 2006, Pages 931-939

  Kistrup Holm, Vibeke ^a   Mortensen, Grith ^b   Vishart, Mette ^a   Agerlin Petersen, Mikael ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Cheese packaging; Moisture loss; Oxygen scavengers; Poly lactic acid; Riboflavin degradation; Secondary lipid oxidation products

Indexed keywords

CARBOXYLIC ACIDS; MOLECULAR STRUCTURE; OXYGEN; PACKAGING MATERIALS; QUALITY CONTROL;

CHEESE PACKAGING; MOISTURE LOSS; OXYGEN SCAVENGERS; RIBOFLAVIN DEGRADATION; SECONDARY LIPID OXIDATION PRODUCTS;

DAIRY PRODUCTS;

CARBOXYLIC ACIDS; DAIRY PRODUCTS; MOLECULAR STRUCTURE; OXYGEN; PACKAGING; PACKAGING MATERIALS; QUALITY CONTROL;

EID: 33646188771     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.09.001     Document Type: Article

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