Effect of storage on the physico-chemical, color and microbiological properties of cheese prepared from stored pre-cheese

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 precheese. 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 precheese. 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.

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

“…The Schreiber melt test is a widely used, simple, and empirical test to determine the meltability of cheese samples in the industry. Therefore, this study also used the Schreiber test model with some modifications in measurements to determine the meltability of MC samples manually (Hans et al ., 2020). Each MC sample weighing 10 g was cut into cubes with a 20 mm diameter, placed on a petri plate, and measured for height (inches).…”