Primjena uobičajenih materijala za pakiranje u proizvodnji probiotičkog svježeg sira

The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional). The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properties whereby lactic acid bacteria, Bifidobacterium sp. and aerobic mesophilic bacteria (AMB) were determined. Packaging materials showed no significant effect on the content of ascorbic acid which is known to be sensitive to the presence of oxygen.Cilj ovog rada bio je ispitati mogućnost primjene uobičajenih materijala za pakiranje - polipropilena (PP) i polistirena (PS) u proizvodnji probiotičkog svježeg sira. Probiotički i tradicionalni sir proizvedeni su iz mlijeka s 2,3 g/100 g mliječne masti primjenom probiotičke i tradicionalne starter kulture. Uzorci su pakirani u PP i PS-čaše i skladišteni 30 dana na 4 ºC. Propusnost plinova kroz dva primijenjena materijala za pakiranje bila je značajno različita. U uzorcima sira uzetih za mikrobiološku analizu određene su bakterije mliječne kiseline, Bifidobacterium i aerobne mezofilne bakterije (AMB). Utjecaj materijala za pakiranje na sadržaj askorbinske kiseline, osjetljive na prisustvo kisika, nije bio značajan