%0 Journal Article %A Eva Ungure and Sandra Muizniece-Brasava and Lija Dukalska and Vita Levkane %D 2012 %J International Journal of Nutrition and Food Engineering %B World Academy of Science, Engineering and Technology %I Open Science Index 67, 2012 %T Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet %U https://publications.waset.org/pdf/13344 %V 67 %X The objective of the research was to evaluate the quality of milk pomade sweet – sherbet packed in different packaging materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several packaging technologies – active and modified atmosphere (MAP) (consisting of 100% CO2), and control – in air ambiance. Experiments were carried out at the Faculty of Food Technology of Latvia University of Agriculture. Samples were stored at the room temperature +21±1 °C. The physiochemical properties – weight losses, moisture, hardening, colour and changes in headspace atmosphere concentration (CO2 and O2) of packs were analysed before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks. %P 549 - 555