Fresh curd cheeses (acid curd cheeses, tvarogs, cottage cheeses) count among traditional dairy products. The technology of their production varies in different regions and different dairy traditions all over the world. For this reason, white fresh cheeses have strongly varied quality characteristics, especially those concerning their chemical composition and sensory characteristics [Bohdziewicz 2009]. They are regarded high quality products in our diet, that are rich in protein, macro elements, organic acids and vitamins [Szpendowski et al. 2005].Short shelf-life is considered the greatest fault of fresh curd cheeses. For tvarogs wrapped in parchment paper and stored in refrigerated conditions, shelf-life varies from 2 to 4 days, depending on the initial quality of the product. Such a short shelf-life results, on one hand, from the chemical composition of the product, and on the other hand from the type of ABSTRACT Background. This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. Material and methods. This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm PE fi lm, or in parchment paper and 50 or 100 μm PE fi lm. The evaluation was made on the day of production of the cheese and after 3, 7, 14 and 21 days of cold storage. The tvarogs were subjected to the sensory evaluation, and also the investigation of moisture content, fat content, acidity, pH, hardness and the percentage of whey leakage was carried out. Result. It was found that among the sensory characteristics the deterioration in odour occurred fi rst in the course of storage, regardless of the packaging method applied. The method of packaging exerted no clear effect on moisture content, fat content and hardness of tvarogs. However, wrapping tvarogs additionally in parchment paper increased whey leakage, but also favourably affected cheese structure and consistency. Conclusions. Tvarog packed in parchment paper and 100 μm PE fi lm had the most desirable sensory characteristics in the course of storage. The shelf-life of the studied tvarog cheeses was as long as 7 days, regardless of the packaging method used and season of milk production.
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