Effect of Storage Period on Chemical Composition and Sensory Characteristics of Vacuum Packaged White Soft Cheese

Authors

  • Mohamed Osman Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sham bat P.O. Box 32, Khartoum North, Sudan
  • Mohamed Abdalla Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sham bat P.O. Box 32, Khartoum North, Sudan
  • Sohair Nusr Mohamed Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sham bat P.O. Box 32, Khartoum North, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.145.147

Keywords:

Chemical composition, sensory characteristics, storage period, vacuum packaged white soft cheese

Abstract

The effect of storage period on chemical composition and sensory characteristics of white soft cheese was studied. Cheese was made from pasteurized cow milk, cooked and vacuum packaged. Chemical composition and sensory characteristics were determined at 0, 15, 30 and 45 day intervals. Results showed that fat, protein and total solids content decreased with the advancement of storage period, while ash content and titratable acidity increased throughout storage period. Formal Ripening Index and Shilovish Ripening Index increased as storage period progressed. Sensory evaluation indicated that colour and body of cheese did not significantly change during storage period, while flavour, taste, saltiness and overall acceptability gradually improved throughout the storage period.

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Published

15.01.2009

Issue

Vol. 8 No. 2 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Osman, M., Abdalla, M., & Mohamed, S. N. (2009). Effect of Storage Period on Chemical Composition and Sensory Characteristics of Vacuum Packaged White Soft Cheese. Pakistan Journal of Nutrition, 8(2), 145–147. https://doi.org/10.3923/pjn.2009.145.147