Application of different sterilising modes and the effects on processed cheese quality

Abstract

Lazárková Z., Buňka F., Buňková L., Valášek P., Kráčmar S., Hrabě J. (2010): Application of different sterilising modes and the effects on processed cheese quality. Czech J. Food Sci., 28: 168-176.The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min -with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0-2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilisation temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the sterilisation temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

“…The rate of change grew with the increasing storage temperature. The same conclusions were also reached in the works [ 2 , 16 , 17 , 35 , 36 ]. Based on the growth of the content of ammonia, the course of Maillard reactions and the Strecker degradation of amino acids can be assumed, even at temperatures of <40 °C [ 13 , 16 , 38 ].…”

“…Refs. [ 33 , 34 , 35 , 36 , 37 ] also correspond to these conclusions. With these amino acids, losses of 5 to 15% rel., depending on the applied temperature and the length of storage, were determined.…”

Pemanfaatan modified cassava flour dan tepung tapioka sebagai bahan pengisi keju cedar olahan

“…Bahan-bahan yang digunakan untuk pembuatan keju olahan, diantaranya dairy inggridients, sayuran, daging, penstabil, pewarna, pengawet, flavor, herbal dan rempah (Lazárková et al, 2010). Pemilihan keju alami untuk keju olahan berdasarkan pada flavor, tekstur, konsistensi dan tingkat keasaman.…”