Features of sanitary-chemical and organoleptic research of polymer packaging materials

Myalenko, D.M.

doi:10.31515/1019-8946-2021-02-8-10

Cited by 1 publication

(2 citation statements)

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“…In this work, studies have been carried out on the effect of silver and zinc oxide microparticles in plastic packaging on the milk composition and microorganisms' development in it, as well as the residual concentrations of these chemicals in the product. In this work, a special preservative additive "EKOS-1" was introduced into the composition of the polyethylene film [1,4,6,19,20]. Zinc and silver compounds are used as active ingredients in the composition of the additive.…”

Section: Methodsmentioning

confidence: 99%

“…The preservation of milk and dairy products is widely used by sterilization and pasteurization, cooling and freezing, drying, adding sugar, and ionizing radiation treatment. The advantages of canned milk are due to high nutrients' concentration and moisture removal from the product, which subsequently provides the ease of transportation and storage duration [1,4,6]. The conservative effect of sugar is based on an increase in the osmotic medium pressure being several times higher than the intracellular pressure, which leads to the suspension of the bacterial cell's development.…”

Section: Introductionmentioning

confidence: 99%

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Biotechnological methods to improve the quality and safety of milk

et al. 2021

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The foremost task of milk producers and processors is to prolong the shelf life of dairy products. One of the high-tech and innovative ways to address this issue is to suppress the growth of undesirable microorganisms. EMR milk treatment is proposed as one of such promising methods of product exposure in order to reduce the total microbial count, improve the milk’s chemical composition, and, ultimately, improve the quality and safety of milk and dairy products. The requirements of regulatory documents for the safety of milk and dairy products prohibit the direct introduction of preservatives into milk. In this regard, it is advisable to look for ways to use preservatives in packaging materials’ composition while observing the safety of the packaging itself. The purpose of our study was to identify the effect of electromagnetic treatment and preservatives, both direct application and in the composition of polyethylene packaging, on the physicochemical and microbiological parameters of milk at various storage temperatures. It was established that preservative’s introduction into the packaging film did not affect the chemical parameters of milk; the content of lactic acid bacteria in the product after a day of storage in modified polyethylene amounted to 1.4x106 CFU/cm3, while their number amounted 8.1x106 CFU/cm3 when stored in glass packaging.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%