Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes
Łukasz K. Kaczyński · 2024
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Description
Łukasz Kaczyński (2024) studies how goat cheese should be stored once opened, following the product's water and shine. Two cheeses were tested: a soft feta-type salad cheese and a hard goat cheese. During storage in different wrappings, the author measured water activity, which governs spoilage and drying, along with gloss and color. The question came from shoppers themselves, who had reported trouble after repackaging cheese at home into whatever container was handy.
The results sort the wrappings by cheese type. For the soft salad cheese, aluminum foil kept quality best. For the hard cheese, the producer's own packaging won. The practical upshot: one-size advice is wrong, and labels may need to tell buyers the right way to rewrap each cheese. The study links lab measures, water and gloss, to a daily kitchen habit.
Catalog record
| CREATOR | Łukasz K. Kaczyński |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 35 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |