Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes
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- 作者：Nicola Secchia ; b ; Costantino Faddaa ; Manuela Sannab ; Paola Contea ; Alessandra Del Caroa ; Pasquale Catzeddub ; Antonio Pigaa ; pigaa@uniss.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Bakery products ; Sensory analysis ; Shelf life ; Spray-dried whey ; Texture
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：373-378
- 全文大小：365 K
文摘
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MAP and ovine whey powder allowed a six fold extension of shelf life of cheese cake than air packaging.
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No pathogen growth was observed.
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Sensory analysis confirmed the acceptability of the product.
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Ovine whey powder is cheap and easy to use, and may improve the nutritional quality.