Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese

Abstract

The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard methods as prescribed by Compendium of Methods for the Microbiological Examination of Foods and Bacteriological Analytical Manual. Data obtained were analyzed statistically to determine the effect of the packaging materials and storage duration on the microbial qualities of freeze dried cheese samples. Result of the microbial composition for the fresh cow milk and soy cheese for bacterial and fungi count are 3.00x103±0.01, 2.54x106±0.05 and 2.76x103±0.02, 2.60x106±0.10 while the result for the freeze dried cow milk and soy cheese before storage are 2.72x103±0.02, 2.35x106±0.30 and 2.54x103±0.03, 2.38x106±0.50. This indicates that all the packaging material types used have the ability to minimize the microbial growth of stored freeze dried cheese. Polythene film is recommended to be more suitable in terms of cost, availability, compactibility and weight.
 Keywords: cheese, freeze drying, microbial qualities, packaging materials.

Characterization of Ladakhi churpe enriched with apricot and spinach

“…3.7 x 10 3 ±0.23 3.9 x 10 3 ±0.20 4.1 x 10 3 ±0.05 4.6 x 10 3 ±0.13 5.8 x 10 3 ± 0.06 4.4 x 10 3 ±0.13 (Cottage cheese) CC:AP:GS 90:00:10 3.6 x 10 3 ±0.27 3.7 x 10 3 ±0.18 3.9 x 10 3 ±0.07 4.4 x 10 3 ±0.29 5.1 x 10 3 ± 0.08 4.1 x 10 3 ±0.17 85:05:10 3.5 x 10 3 ±0.09 3.6 x 10 3 ±0.16 3.8 x 10 3 ±0.17 4.4 x 10 3 ±0.15 4.9 x 10 3 ± 0.16 4.0 x 10 3 ±0.14 80:10:10 3.3 x 10 3 ±0.17 3.4 x 10 3 ±0.21 3.7 x 10 3 ±0.26 4.1 x 10 3 ±0.17 4.7 x 10 3 ± 0.22 3.8 x 10 3 ±0.20 75:15:10 3.1 x 10 3 ±0.27 3.1 x 10 3 ±0.35 3.2 x 10 3 ±0.15 3.9 x 10 3 ±0.18 4.1 x 10 3 ± 0.15 3.4 x 10 3 ±0.22 70:20:10 3.0 x 10 3 ±0.05 3.0 x 10 3 ±0.19 3.2 x 10 3 ±0.28 3.3 x 10 3 ±0.13 3.7 x 10 3 ± 0.19 3.2 x 10 3 ±0.16 Mean 3.3 x 10 3 ±0.17 3.3 x 10 3 ±0.21 3.5 x 10 3 ±0.18 4.0 x 10 3 ±0.18 4.5 x 10 3 ± 0.16 3.7 x 10 3 ±0.18 CD (P < 0.05) Supplementation Storage Supplementation CC:SP = 0.13 = 0.12 x Storage = 0.31 97:03 3.8 x 10 3 ±0.19 4.3 x 10 3 ±0.19 5.1 x 10 3 ±0.03 6.0 x 10 3 ±0.30 6.8 x 10 3 ±0.06 5.2 x 10 3 ±0.15 94:06 3.7 x 10 3 ±0.16 4.3 x 10 3 ±0.17 4.8 x 10 3 ±0.08 5.6 x 10 3 ±0.31 6.2 x 10 3 ±0.15 4.9 x 10 3 ±0.17 91:09 3.7 x 10 3 ±0.14 4.1 x 10 3 ±0.04 4.3 x 10 3 ±0.05 4.9 x 10 3 ±0.10 5.8 x 10 3 ±0.05 4.5 x 10 3 ±0.07 88:12 3.6 x 10 3 ±0.08 4.1 x 10 3 ±0.14 4.6 x 10 3 ±0.07 5.6 x 10 3 ±0.26 5.9 x 10 3 ±0.21 4.7 x 10 3 ±0.15 Mean 3.7 x 10 3 ±0.14 4.2 x 10 3 ±0.13 4.7 x 10 3 ±0.05 5.5 x 10 3 ±0.24 6.1 x 10 3 ±0.11 4.8 x 10 3 ±0.13 CD (P < 0.05) Supplementation = 0.11 Storage = 0.11 Supplementationx Storage = 0.26 increase in moisture content of the products. Results are similar to those of Paul et al (2020) and Gupta et al (2011) in freeze dried cow milk cheese and soy cheese and in barley incorporated cookies, respectively.…”