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Influence of the Package on Temperature of Cottage Cheese in Retail Marketing Channels¹

University of Minnesota, St. Paul

ABSTRACT

Experiments concerning the effect of package on the temperature of Cottage Cheese have been made. Two basic types of conditions were used; when the product was in thermal equilibrium with an open-top retail display cabinet, and when the product was subjected to warming and cooling conditions. The packages used included foil-surfaced and flber-surfaced cups and boxes. It was found that foil surfaces will keep the product an average of 3.3°C. colder in warmer regions of a display cabinet than will fiber surfaces, regardless of package shape. The exchange of radiant heat between a stack of fiber cups and a stack of foil cups in the display cabinet resulted in an 0.6°C. increase in the temperature of the cheese in the foil cups, while not affecting the temperature in the fiber cups. Under warming and cooling conditions, the over-all coefficient of heat transfer, the degree of curvature of a time-temperature plot, and the f time (time in minutes required to reduce a temperature difference to 1/10th the original value) were found to be more dependent upon package shape than upon the packaging material.

¹ Taken from data presented in a thesis submitted to the Graduate Faculty of the University of Minnesota by J. W. Sherbon in partial fulfillment of requirements for the Master of Science degree, 1958. Paper No. 4334, Scientific Journal Series, Minnesota Agricultural Experiment Station.