Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(2024) KLTM02 20241Food Technology and Nutrition (M.Sc.)
- Abstract
- Ongoing fermentation in kefir can lead to packaging issues like bulging packages and changes in sensory properties, potentially affecting consumer acceptance. Effective packaging is essential to address these problems and maintain product quality throughout its shelf life. This study aims to investigate the interaction between various packaging types and kefir products over their shelf life. It examines packaging properties such as dimensions and headspace gas composition, as well as product attributes like sensory and textural properties and microbial composition. In this study, kefir with two different levels of gas formation—one with yeast and one without—were produced and packed in five different packaging materials with varying... (More)
- Ongoing fermentation in kefir can lead to packaging issues like bulging packages and changes in sensory properties, potentially affecting consumer acceptance. Effective packaging is essential to address these problems and maintain product quality throughout its shelf life. This study aims to investigate the interaction between various packaging types and kefir products over their shelf life. It examines packaging properties such as dimensions and headspace gas composition, as well as product attributes like sensory and textural properties and microbial composition. In this study, kefir with two different levels of gas formation—one with yeast and one without—were produced and packed in five different packaging materials with varying barrier properties. The findings indicated that the gas content in the headspace differed among kefirs with varying levels of gas production. Moreover, storage temperature influenced these variations. Additionally, the same kefir had varying impacts when stored in different packages, potentially resulting in distinct shelf lives. (Less)
- Popular Abstract
- This thesis is about evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with kefir.
Kefir is a fermented dairy product and its ongoing fermentation during storage can lead to changes in sensory properties and also packaging issues like bulging, potentially affecting consumer acceptance. Therefore, effective packaging is essential to address these problems and maintain product quality throughout its shelf life. This study aimed to investigate the interaction between various packaging types and kefir products over their shelf life. By examining the changes in both the package and product over time, the packaging companies gain better insights into how their packaging... (More) - This thesis is about evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with kefir.
Kefir is a fermented dairy product and its ongoing fermentation during storage can lead to changes in sensory properties and also packaging issues like bulging, potentially affecting consumer acceptance. Therefore, effective packaging is essential to address these problems and maintain product quality throughout its shelf life. This study aimed to investigate the interaction between various packaging types and kefir products over their shelf life. By examining the changes in both the package and product over time, the packaging companies gain better insights into how their packaging solutions impact kefir quality. This understanding could help them to provide tailored guidance to dairy companies by helping them choose packaging options that align with various factors such as product characteristics, shelf-life requirements, distribution channels, and consumer preferences. Moreover, Packaging companies can develop customized packaging solutions to meet the specific needs of their dairy customers, ensuring that the packaging effectively preserves product freshness and meets regulatory requirements.
This project involved producing kefir with and without yeast, and with different gas production profiles. The kefirs were packaged in five package variants with different barrier properties and stored at two temperatures. Then, packaging properties such as dimensions and headspace gas composition, as well as product attributes like sensory and textural properties and microbial composition were investigated over 6 weeks.
The results showed that product produced without yeast and with medium level of gas production exhibited a longer shelf life compared to the product produced with yeast and with a high level of gas production. The shelf life of product without yeast was mainly limited by sensory properties across all packaging types, whereas for product containing yeast, shelf life was limited by either bulging or sensory properties.
In conclusion, kefirs with different gas-producing properties affected and were affected differently when packaged in the same package. Moreover, it was observed that the same kefir had different effects and shelf life in different packages, and storage temperature also impacted it. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9160721
- author
- Ghaem Far, Elnaz LU
- supervisor
- organization
- course
- KLTM02 20241
- year
- 2024
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- food engineering nutrition and food chemistry, kefir, fermentation, packaging, barrier properties, shelf life
- language
- English
- id
- 9160721
- date added to LUP
- 2024-08-12 10:43:31
- date last changed
- 2024-08-12 10:43:31
@misc{9160721,
abstract = {{Ongoing fermentation in kefir can lead to packaging issues like bulging packages and changes in sensory properties, potentially affecting consumer acceptance. Effective packaging is essential to address these problems and maintain product quality throughout its shelf life. This study aims to investigate the interaction between various packaging types and kefir products over their shelf life. It examines packaging properties such as dimensions and headspace gas composition, as well as product attributes like sensory and textural properties and microbial composition. In this study, kefir with two different levels of gas formation—one with yeast and one without—were produced and packed in five different packaging materials with varying barrier properties. The findings indicated that the gas content in the headspace differed among kefirs with varying levels of gas production. Moreover, storage temperature influenced these variations. Additionally, the same kefir had varying impacts when stored in different packages, potentially resulting in distinct shelf lives.}},
author = {{Ghaem Far, Elnaz}},
language = {{eng}},
note = {{Student Paper}},
title = {{Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir}},
year = {{2024}},
}