The effect of nisin and storage temperature on the quality parameters of processed cheese

The effect of nisin and storage temperature on the quality parameters of processed cheese

The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research c...

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Bibliographic Details
Main Authors: Nada Smigic, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, Ilija Djekic
Format: Article
Language:English
Published: Croatian Dairy Union 2018-01-01
Series:Mljekarstvo
Subjects:
processed cheese
quality parameters
nisin
storage temperature
Online Access:https://hrcak.srce.hr/file/297862
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