摘要：Edam, type cheese was ripened in standard conditions packed in Saran foil. Ripe cheese was preserved at the temperature of 10 and 20 °C. Organoleptic, microbiological and chemical changes in cheese were observed in intervals of 10 and 20 days. Investigations were terminated when the samples were no longer suitable for consumption. The point when different phases in spoiling occur was determined. Optimal time of cheese preservation in specific conditions was estimated.
