2.10. Cheese-like products shelf-li

2.10. Cheese-like products shelf-life study
The shelf-life of a foodstuff comprising the elapsed time between preparation and the moment when significant changes
occur in it, which can generate thefinal consumer rejection. The
shelf-life may vary by the production process, the nature of the
product and the storage time, causing changes at microbiological,
sensory and/or physical-chemical properties. For this study, basic
design was used, where cheese-like products enriched with soy
proteins concentrate (5 g/L), were stored in a cold chamber (Stesa,
Argentina) at 4e8

C and 86% of humidity. Sampling was performed
every 15 days and measurements of sensory, physicochemical and
microbiology analysis as indicators of stability of the product were
performed (Giménez, Ares, & Ares, 2012).

ผลลัพธ์ (อังกฤษ) 2:

2.10. Cheese-like Products Shelf-Life Study
The Shelf-Life of a foodstuff comprising the Elapsed time between Preparation and significant when the Moment Changes
occur in it, which Thefinal Can Generate Consumer rejection. The
Shelf-Life May Vary by the Production Process, the nature of the
product and the Storage time, causing Changes at microbiological,
sensory and / or physical-Chemical properties. For this Study, Basic
Design was used, where like-Cheese Products enriched with soy
Proteins Concentrate (5 G / L), were stored in a cold Chamber (Stesa,
Argentina) at 4e8
?
C and 86% of humidity. Sampling was performed
every 15 days and measurements of sensory, physicochemical and
Microbiology Analysis as indicators of stability of the product were
performed (Giménez, Ares, & Ares, 2,012).