Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

Abstract

This study investigated changes in chemical properties of kradi cheese stored under vacuum and normal conditions at 5 o C at weekly intervals for a period of fourteen weeks. The initial moisture content of 49.09 % in normal packed samples decreased to 48.34 % while in vacuum packed samples it decreased to 48.31 % at 14 th week of storage. The drop in initial pH was small in both vacuum packed and normal packed samples. The decrease in acidity was small in vacuum packed samples than normal packed samples. Fat leakage was less under vacuum packaging. The initial free fatty acid content of 0.93 meq/g in normal packed samples increased to 17.9 meq/g while in vacuum packed samples it increased to 21.31 meq/g on 14 th week of storage. The initial tyrosine value of 0.013 µg 5ml-1 in normal packed samples increased to 5.25 µg 5ml-1 while in vacuum packed samples it increased to 4.93 µg 5ml-1 on 14 th week of storage. The vacuum packaging retarded increase in acidity in comparison to normal packaging.

Sensory, Textural and Microbial Changes of Kradi Cheese Stored at Refrigeration Temperature Under Vacuum and Non-Vacuum Conditions

“…The literature about kradi cheese throughout the last 100 years reports it as milk bread produced in Kashmir Valley. Physicochemical, microbiological, textural and microstructural, chemical properties of kradi cheese have been reported [16,17,23].…”