Abstract: 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.