Effect of Temperature and Storage Conditions on Chemical properties of Braided (Mudaffara) Cheese
Effect of Temperature and Storage Conditions on Chemical properties of Braided (Mudaffara) Cheese
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Date
2015-04-05
Authors
Abdelwahab, Aida Abdurabu
Journal Title
Journal ISSN
Volume Title
Publisher
UOFK
Abstract
Braided (Mudaffara) cheese samples were prepared
from fresh cow's milk by traditional methods. The samples were
divided into two portions. Samples of 50gm weight from each
portion were treated as follows: portion one was stored in whey
at two temperature levels (fridge 5c°&room 30c°).Portion two
was stored out of whey in polythene bags at the same
temperature (fridge and room).The stored sample were stored
for 60 days &examined at 15 day interval during ripening for
changes in the physicochemical and biochemical qualities.
The results indicated that cold storage favors increase in cheese
weight since cheese samples stored at fridge temperature in
whey maintained significant (p≤0.05) higher weight compared
to room temperature and in fridge without whey. The total solids
content stored out of whey at room temperature was higher than
samples stored in whey. Storage out of whey at both
temperature levels is fevor total solid content. The ash content
on the other hand was found to be positively affected by storage
in whey at both storage temperature levels.
Both protein and fat content was found to be favored by storage
out of whey at room temperature.
The pH was observed to decrease while the titratable acidity
increased during storage.
The effect of storage on both parameters was significant (P
≤0.05).