Primena i uticaj polimernih ambalažnih materijala na pakovanje mlečnih napitaka
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Abstract
Mogućnosti primene kombuhe, nekonvencionalnog startera u tehnologiji fermentisanih mlečnih proizvoda su predmet savremenih naučnih istraživanja. Nutritivna vrednost i prisustvo biološki aktivnih komponenata, doprinose da novo razvijeni kombuha fermentisani mlečni napici po svojim karakteristikama odgovaraju funkcionalnoj hrani. Polimerni ambalažni materijali zbog dobrih fizičko–mehaničkih osobina i hemijske inertnosti pogodni su za primenu u pakovanju fermentisanih mlečnih proizvoda. Kombuha fermentisani mlečni napitak proizveden je iz mleka sa 0,9% mlečne masti uz dodatak 10% inokuluma kombuhe. Napitak je pakovan u odabrane polimerne ambalažne materijale: poliamid-polietilen i polipropilenske čaše zatvorene aluminijumskim poklopcima, u atmosferskim uslovima i skladišten na temperaturi 4 °C. Ispitane su fizičko–mehaničke, barijerne i strukturne osobine primenjenih materijala. Nakon proizvodnje, 10 i 15 dana skladištenja analiziran je sastav gasne smeše iznad upakovanog proizvoda, kao i kvalitet proizvoda. Nisu utvrđene značajne razlike u sadržaju ispitivanih komponenti u funkciji primenjenih ambalažnih materijala.
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