【摘 要】
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60Co-γ ray was applied to to prolong the shelf-life of Mozzarella cheese and eliminate the hazard and spoilage of the contaminated microorganisms.Mozzarell
【机 构】
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Tianjin University of Science &Technology, CHINA
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60Co-γ ray was applied to to prolong the shelf-life of Mozzarella cheese and eliminate the hazard and spoilage of the contaminated microorganisms.Mozzarella cheese samples were vacuum packaged and irradiated using different dosages of γ-ray.Following treatment at the doses of 0.81,1.51,2.0 kGy,respectively,temperature was 10℃,the shelf-life of cheese was extended by 30 d,60 d and 90 d.Results:After irradiation treatment at the dose of 2.0 kGy,the sensoly characteristics were basically unchanged.The flavor and odor of cheese were changed when dose was increased to 2.5 kGy and 3.3 kGy,respectively.
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