Abstract
Polylactide and polybutylene adipate co-terephthalate are sources of biodegradable packaging materials. This research featured the effect of these packaging and storage materials on cottage cheese model products. It covered sensory properties and physicochemical variables, e.g., titrated acidity, active acidity, peroxide number, anisidine number, etc. By the end of shelf-life, oxidative spoilage increased by 9.6–23.3 %, depending on the ratio of low-fat cottage cheese to 18.0 % curd mass. All the experimental samples demonstrated very smooth changes in active acidity, which dropped by 8.0–10.0 % by the end of shelf-life. In this research, polylactide and polybutylene adipate co-terephthalate showed good prospects as packaging for cottage cheese and cottage cheese products.
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