The Effect of Cooking and Vacuum Packaging on the Quality of White Soft Cheese

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Date
2015-06-23
Authors
Sohair Nusr Mohammed, Nusr
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Publisher
UOFK
Abstract
The effect of cooking and vacuum packaging on weight, chemical composition and sensory characteristics of white soft cheese was investigated. Four trials were made in this study. In the first trial, cheese was made by the traditional method (C0P0). In the second trial uncooked cheese was stored in vacuum packaged plastic pouches (C0P1). In the third and fourth trials cheeses were cooked at 38°C and 40°C, respectively, then vacuum packaged in polyethylene pouches (C1P1 and C2P1). All cheeses from the four trials were stored in a refrigerator for 45 days at (5°C), and weight, chemical composition as well as sensory characteristics were determined at I5-days intervals. Results showed that cooking and vacuum packaging had a significant (P<0.001) effect on weight. The highest weight gain (15.92%±3.66) was in uncooked unvacuum packaged cheese (C0P0), while the lowest weight loss (-0.87±0.24) was in cheese cooked at 40°C and vacuum packaged (C2P1), Cooking and vacuum packaging significantly (P<0.001) affected fat, protein and total solids contents, with highest valves being in C0P1, C1P1 and C2P1 cheeses (25.I3±0.3, 23.85±0.32 and 49.86:±0.37; 25.0±0.27, 21.20±0.39 and 48.59±0.24; 25.0±0.0, 21.64±0.32 and 49.89±0.35%, respectively), while the lowest values were in C0P0 cheese (18.88.±1.53, 17.99±1.49 and 42.36±1.44, respectively). The ash content was higher (P<0.05) in C0P1 and C2P1 cheeses (3.77±0.09 and 3.75±0.07), while the lowest values were in C1P1 and C0P0 (3.60±0.06 and 3.53±0.07, respectively). The titratble acidity of cheese was not significantly (P>0.05) affected by cooking and vacuum packaging, although the highest values were in C2P2 and C1P1 cheeses (0.71±0.03 and 0.68±0.03), while the lowest values were in C0P1 and C0P0 (0.66±0.06 and 0.62±0.06, respectively). Formol Ripening Index (FRI) and Schilovish Ripening Index (SRI) values were significantly (P<0.001) affected. The highest values (17.33±1.42 and 27.25±2.29, respectively) were in C0P0 cheese, while the lowest values (15.5±1.23 and 23.63±1.83, respectively) were in C0P1.Storage period significantly (P<0.001) affected weight. The highest weight gain was obtained at day 45 (+4.61±4.49), while the lowest weight loss (-0.01±0.0) was obtained at day zero. The highest fat value was at day 0 (25.13:±0.30), while the lowest value was at day 45 (22.50±1.64). The highest protein value was at day zero (23.26:±0.48), while the lowest values were at days 30 and 45 (20.03±1.02 and 20.23±1.51, respectively). The total solids content was high (P<0.001) at day 0 (48.47±0.04), while the lowest values were at days 15, 30 and 45 (47.51±1.21; 47.01±1.35 and 47.0±2.02, respectively). The ash content was significantly (P<0.05) affected by storage period, the higher values being at days 15 and 45 (3.74±0.01 and 3.75±0.06, respectively), while the lower value was at day 0 (3.50±0.08). The acidity was significantly (P<0.05) affected by storage period. The highest value was at day 45 (0.74±0.02), while lowest value was at day 15 FRI and SRI indices showed increasing trends as storage period progressed, the highest (P<0.00l) values being at day 45 (19.99±0.35 and 31.33±0.59, respectively) and day zero (12.08±0.30 and 18.80±0.47, respectively). The color was not significantly (P>0.05) affected, whereas the taste was affected (P<0.05) by cooking and packaging, with values being 2.21±0.13, 2.21±0.13, 2.16±0.08 and 1.95±0.11 in C0P0, C0P1, C1P1 and C2P1, respectively. The higher value (P<0.00 I) of saltiness was in C0P0 (2.14:±0.10), while the lower values were in C1P1 and C2P1 (1.64±0.9 and 1.59±0.08). The highest (P<0.00I) value of body was 1.48±0.05 in C1P1 cheese, whereas the lowest value was in C0P0 cheese (1.26±0.05). The flavor was high (P<0.00 I) in C0P0 (2.69±0.11), while the lowest value was in C2P1 cheese (2.09±0.06). The highest overall acceptability value (P<0.0I) was in C2P1 cheese (3.88±0.07), while the lowest value was in C1P1 (3.44±0.07). Storage period did not significantly (P>0.05) affect the color and body. However, the higher values were at day 45 for color (3.51±0.09) and at day 15 for body (1.40±006). The taste and saltiness were significantly (P<0.001) affected by storage period, the highest values being at day 45 (2.45±0.06 and 2.04±0.12 for taste and saltiness, respectively) while the lowest values were at day zero (1.75±0.04 and .1.61±0.07, respectively). The best flavor (P<0.05) was at day zero (2.14±0.16). The overall acceptability values were highest (P<0.05) at day 45 (3.80±0.08), while the lowest value was at day zero (3.55±0.09).
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Keywords
Cooking, Vacuum Packaging,Quality,White Soft Cheese
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