Analyse of influence of used packaging foil on sensory features and selected physicochemical characteristics of acid-curd cheese during 3-weeks storage in temperature 5°C±1°C is presented in this paper. The object of analysis was acid-curd cheese produced in laboratory conditions and packed in two types of barrier foil PE/PA, e.g. foil 40 μm thick and 80 μm thick with EVOH. The analysed cheese was assessed by means of sensory analysis and the following characteristics were marked: water content, fat content, protein content, titratable acidity, pH and oxidant changes of fat. Moreover, its hardness was marked by means of test of double compression TPA. The results state that type of packaging had not influenced sensory features of analysed samples. Water content was significantly higher in acid-curd cheese packed in barrier foil 80 μm thick with EVOH. The analysis did not indicated unambiguous influence of used packaging on fat content, titratable acidity and pH of analysed acid – curd cheese. During the whole storage period, acid – curd cheese stored in thinner foil was harder. Both types of foil inhibited oxidation changes of fat into primary and secondary products, while they did not inhibit transformation of fat acids into conjugated dien structures.
acid-curd cheese, packaging, chemical composition, hardness, oxidation, quality