Abstract
3 types of winter full-fat sheep cheese were /sup 60/Co gamma irradiated with doses of 75, 100, 200, and 500 krads, this 48 hours after production. Within a week-long storage the organoleptic properties of the cheeses were repeatedly evaluated. The irradiation was found to significantly reduce all microorganism groups. Doses above 100 krads were found to be unsuitable; cheese taste deteriorated and was defined as ''scorched, strange, impure''. Although during storage these defects disappear, the individual main components of proteins and lipids decompose due to enzyme activity, which results in a rapid deterioration of the product. The dose of 75 krads did not cause any taste defects and storage life was extended by four days as against the stated guarantee period.
Citation Formats
Krcal, Z, Prekoppova, J, and Slottova, A.
Feasibility of extending storage life of sheep-milk cheese using ionizing radiation.
Serbia and Montenegro: N. p.,
1978.
Web.
Krcal, Z, Prekoppova, J, & Slottova, A.
Feasibility of extending storage life of sheep-milk cheese using ionizing radiation.
Serbia and Montenegro.
Krcal, Z, Prekoppova, J, and Slottova, A.
1978.
"Feasibility of extending storage life of sheep-milk cheese using ionizing radiation."
Serbia and Montenegro.
@misc{etde_5611224,
title = {Feasibility of extending storage life of sheep-milk cheese using ionizing radiation}
author = {Krcal, Z, Prekoppova, J, and Slottova, A}
abstractNote = {3 types of winter full-fat sheep cheese were /sup 60/Co gamma irradiated with doses of 75, 100, 200, and 500 krads, this 48 hours after production. Within a week-long storage the organoleptic properties of the cheeses were repeatedly evaluated. The irradiation was found to significantly reduce all microorganism groups. Doses above 100 krads were found to be unsuitable; cheese taste deteriorated and was defined as ''scorched, strange, impure''. Although during storage these defects disappear, the individual main components of proteins and lipids decompose due to enzyme activity, which results in a rapid deterioration of the product. The dose of 75 krads did not cause any taste defects and storage life was extended by four days as against the stated guarantee period.}
journal = []
volume = {4:6}
journal type = {AC}
place = {Serbia and Montenegro}
year = {1978}
month = {Dec}
}
title = {Feasibility of extending storage life of sheep-milk cheese using ionizing radiation}
author = {Krcal, Z, Prekoppova, J, and Slottova, A}
abstractNote = {3 types of winter full-fat sheep cheese were /sup 60/Co gamma irradiated with doses of 75, 100, 200, and 500 krads, this 48 hours after production. Within a week-long storage the organoleptic properties of the cheeses were repeatedly evaluated. The irradiation was found to significantly reduce all microorganism groups. Doses above 100 krads were found to be unsuitable; cheese taste deteriorated and was defined as ''scorched, strange, impure''. Although during storage these defects disappear, the individual main components of proteins and lipids decompose due to enzyme activity, which results in a rapid deterioration of the product. The dose of 75 krads did not cause any taste defects and storage life was extended by four days as against the stated guarantee period.}
journal = []
volume = {4:6}
journal type = {AC}
place = {Serbia and Montenegro}
year = {1978}
month = {Dec}
}