Abstract
The influence of polylactic acid (PLA) relative to polyamide/polyethylene (PA/PE) packing material on selected physicochemical attributes of acid curd cheese (ACC) (tvarog) packed in modified atmosphere (90% N2/10% CO2) and stored for 3 weeks at 5 ± 1°C was analysed. Three variants of tvarog were produced: (i) one packed in PLA film, (ii) one stored in metalised PLA film and (iii) tvarog packed in PA/PE film. The cheeses were assessed organoleptically. Changes in water and fat contents, titratable acidity, pH, water activity and fat oxidation were measured. Moreover, cheese hardness was determined by means of a double compression test (TPA). ACCs had the appropriate organoleptic attributes and the proper chemical compositions. The type of wrapping film highly significantly differentiated the samples regarding chemical composition, titratable acidity, pH and hardness. The films inhibited fat oxidation, but they did not inhibit transformation of fatty acids into conjugated diene and triene structures. Moreover, the samples differed in the course of changes in lipid extractability and in water activity.
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