Changes in Edam type cheese during storage

Sir edamskog tipa sazrijevao je u standardnim uvjetima zapakovan u šaran foliju. Zreli sir čuvan je na temperaturi 10 i 20 °C. U intervalima od 10 ili 20 dana praćene su organoleptičke, mikrobiološke i kemijske promjene u siru. Ispitivanja su prekinuta u trenutku kada uzorci više nisu odgovarali za potrošnju. Utvrđeno je vrijeme kada nastaju pojedine faze kvarenja i procijenjen optimalan rok održivosti sira u navedenim uvjetima.Edam, type cheese was ripened in standard conditions packed in Saran foil. Ripe cheese was preserved at the temperature of 10 and 20 °C. Organoleptic, microbiological and chemical changes in cheese were observed in intervals of 10 and 20 days. Investigations were terminated when the samples were no longer suitable for consumption. The point when different phases in spoiling occur was determined. Optimal time of cheese preservation in specific conditions was estimated