Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2020
Volume 23
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Biegalski J. 2020. WATER ACTIVITY OF SMOKED PASTA FILATA CHEESE DURING STORAGE
DOI:10.30825/5.ejpau.189.2020.23.2, EJPAU 23(2), #05.
Available Online: http://www.ejpau.media.pl/volume23/issue2/abs-05.html

WATER ACTIVITY OF SMOKED PASTA FILATA CHEESE DURING STORAGE
DOI:10.30825/5.EJPAU.189.2020.23.2

Jakub Biegalski
Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznañ University of Life Sciences, Poland

 

ABSTRACT

Cheeses have been produced for many thousands of years. They were and still are one of the most important dairy products. One of the most popular type are Pasta Filata cheeses. In literature it is noted that in food production water activity is one of the most important, especially when designing production process. Based on the available information, a hypothesis is proposed that conditions and shelf life of Pasta Filata cheeses can have a significant impact on their water activity. To verify this hypothesis, aw was measured in samples of Polish Pasta Filata cheese known as Rolada Ustrzycka. Samples were stored in conditions of different temperature and time. During the analysis of the numerical data it was found that, among others, storage temperature affects the water activity of this type of cheeses. Conclusions can be used to improve the quality of cheese during storage.

Key words: Pasta Filata cheese, water activity, durability.

Jakub Biegalski
Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznañ University of Life Sciences, Poland
ul. Wojska Polskiego 31
60-624 Poznañ
Poland
email: jakub-biegalski@wp.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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