TECHNOLOGICAL SCHEME OF PRODUCTION OF BIODEGRADABLE PACKAGING AND RESEARCH FOOD STORAGE ABILITY OF THIS PACKAGING
Currently, creating a packaging, which is not harmful for the environment in a process of recycling, is very actual task. This article describes the recipes of biodegradable packaging made of gelatin and natural polysaccharides, as well as the technology of production this biodegradable packaging. The technological scheme includes six stages and it is a completely a new approach in obtaining of polymeric materials. The obtained packaging is proposed to use for the storage of different dairy products. As example, we used a cottage cheese for determining organoleptic, physical, chemical and microbiological parameters of quality and safety of the product during storage in the biodegradable container. As a control sample we used the same product that was stored in the package made of polyethylene terephthalate. At the end of the experiment it was revealed that the sample of cottage cheese, which was in the obtained biodegradable packaging, longer retained their consumer properties. It is shown that the using of the biodegradable packaging can increase the shelf life of the product on 40–50 %.