The research of influence of temperature moisture conditions on the duration of dry cheese product storage

The study is devoted to the analysis of influence of temperature moisture conditions on the intensity of course of biochemical processes in dry product. The dehydrated cheese of the Dutch brand acted as the object of the research. Packing of the prod-uct was carried out in two ways: in paper and in the combined packages on the basis of polyethylene and aluminum foil in the conditions of vacuum. The influence of temperature moisture conditions on organoleptic assessment of the product was inves-tigated. For 16 months of storage the organoleptic assessment of a product has been decreasing in 2-5 points. Premature damage of the product packed into paper packages in storage conditions at relative humidity of air of 90 % and temperature of 20±2 °C was established. At the specified stor-age mode in 6 months moisture content increased by 2.1 %, in 14 months - 3.2 %. In the case of packing in the combined packages the change of moisture content in dry cheese during preliminary expiration dates happened to be not more than for 0.1-0.4 %. Microbiological indicators of the product in the course of storage were investigated. It was revealed that QMAFAnM size of the product during expiration dates at all temperature moisture condi-tions and the ways of packing made less than 1·104 CFU/g and pathogenic microorganisms, including salmonellas, were not found during established periods of the validity, and the quantity of mould and yeast in dehydrated product made less than 20 CFU. It was established that dry cheese can be stored at all studied temperature moisture condi-tions, except the mode with the increased relative humidity of air (90 %). Established periods of dry cheese storage depending on storage conditions make 12-16 months.