Nauka Przyroda Technologie

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Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

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Dorota Weiss, Anna Kaczmarek, Jan Zabielski
Ser topiony – wady technologiczne i przechowalnicze
Summary.

Processed cheese technology is a process which gives a microbiological stabile product. Despite a long expiry date, cheese is not free from quality defects, created during production process, like: consistency defect, flavour, smell or free oil appearance. The quality parameters may also deteriorate during storage in incorrect conditions leading to the development of abnormal taste and smell, consistency and microbiological changes in the product. The paper shows the most common quality parameters deterioration in processed cheese.

Key words: processed cheese, melting, Maillard reaction, consistency
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom7/zeszyt3/art_49.pdf

For citation:

MLA Weiss, Dorota, et al. "Ser topiony – wady technologiczne i przechowalnicze." Nauka Przyr. Technol. 7.3 (2013): #49.
APA Dorota Weiss, Anna Kaczmarek, Jan Zabielski (2013). Ser topiony – wady technologiczne i przechowalnicze. Nauka Przyr. Technol. 7 (3), #49
ISO 690 WEISS, Dorota, KACZMAREK, Anna, ZABIELSKI, Jan. Ser topiony – wady technologiczne i przechowalnicze. Nauka Przyr. Technol., 2013, 7.3: #49.
Corresponding address:
Dorota Weiss
Katedra Zarządzania Jakością Żywności
Uniwersytet Przyrodniczy w Poznaniu
ul. Mazowiecka 41
60-623 Poznań
Poland
e-mail: dorota.weiss@hochland.com
Accepted for print: 2.08.2013