Farklı ambalajlardaki pastörize sütlerin dayanımlarının ve kalite özelliklerinin karşılaştırılması

Abstract

In this study, effects of packaging materials and storage conditions on shelf-life and keeping quality of pasteurized milks which are packaged in glass bottles and paperboard are investigated. For that study, equal amount of glass bottle and paperboard samples were taken from the products of a goverments factory. Half of samples were stored in room temperature (22±1°C) and the other was stored in 4±1°C for four days time invertal, the properties like specific weight, pasteurized check, acidity of titration, pH, phosphatase activities, ascorbic acid, peroxcide value, total amount of bacteria and coli and quality of sensory of pasteurized milk samples was investigated at the first, second and forth days of storage. The properties like specific weight, total solid, fat and total protein amount and homogenization check was determined only in the first day of storage. Staticly, total solid, fat, total protein content, peroxcide value, total number of bacteria and coli number was not effected by glass bottle and paperboard on the other hand, it was seen that acidity of titration, pH, and ascorbic acid content results in glass bottle packages was effected negatively, in addition, the samples in glass bottles has more sensory quality to paperboard. Ascorbic acid content, peroxide value, total and coliform bacteria counts and sensory scores of pasteurized milk samples in both of the packages were negatively effected throughout the storage period. KEY WORDS: Pasteurized milk, packaging material, storage conditions.