Vol. 8, Issue 3 (2020)
Effect of storage on the physico-chemical, color and microbiological properties of cheese prepared from stored pre-cheese
Author(s): Monika Hans, Suresh Bhise and KS Minhas
Abstract: The investigation was carried out to evaluate the physico-chemical properties of Mozzarella cheese made from pre-cheese stored under atmosphere and vacuum conditions for 9 days. A significant difference (p<0.05) in the values for acidity, free fatty acid and soluble nitrogen content was observed. Acidity values increases from 0.51 to 0.54 % in atmospheric and 0.51 to 0.53% in vacuum stored pre-cheese, free-fatty acid value also increases i.e from 0.04- 0.24% in atmosphere and 0.04- 0.22% in vacuum packed stored pre-cheese, increase in soluble nitrogen content for the cheese made from atmosphere packed stored pre-cheese was 0.09-0.13% and 0.09-0.12% in vacuum stored. Meltability of cheese made from atmospheric stored pre-cheese increases form 3.98-4.70 cm and 3.98-4.40 cm in vacuum stored pre-cheese. Stretchability score was more for cheese made from pre-cheese stored in vacuum packed i.e 5 than atmosphere stored i.e 3 at the end of storage day. No significant difference in the values for color i.e a*, b* and l* was observed during storage period. It was concluded that increase in acidity, free-fatty acid and soluble nitrogen, stretchability value was more in case of cheese made from atmospheric stored pre-cheese. Meltability increases in case of atmospheric stored sample than vacuum stored. Overall acceptability was more in case of cheese made from vacuum stored pre-cheese than atmospheric stored. It was observed that mozzarella cheese prepared from stored pre-cheese was acceptable after 9 days of storage.
DOI: 10.22271/chemi.2020.v8.i3ag.9558
Pages: 2326-2330 | 414 Views 87 Downloads
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How to cite this article:
Monika Hans, Suresh Bhise, KS Minhas. Effect of storage on the physico-chemical, color and microbiological properties of cheese prepared from stored pre-cheese. Int J Chem Stud 2020;8(3):2326-2330. DOI: 10.22271/chemi.2020.v8.i3ag.9558
