Effect of storage temperature on the quality parameters of thermoacid cheese with cultivation of cheese mass

Authors

  • Н. Kalmykova

Keywords:

thermoacid cheese, storage, temperature, shelf-life investigated, quality parameters, finished product

Abstract

This article describes the results of research the storage process thermoacid cheese with fermentation a cheese mass at different temperatures. The temperature and the shelf-life investigated of the finished product. Rational modes established of storage the thermoacid cheese with fermentation a cheese mass. During research determined that low temperatures storage slowed down the process of accumulation in cheese fractions of total soluble nitrogen by 20%, non-protein fractions soluble nitrogen – by 38% and free aminoacids by 40%, respectively. Summing up results obtained of research, we can conclude that the thermoacid cheese with fermentation a cheese mass can be stored without significant changes in its quality parameters at a temperature from 4°C to 8°C for up to 15 days. Further the storage up to 28 days and causes to a deterioration of taste and flavor of the finished product. Most rational mode is the storage up to 28 days at a temperature of from 0°C to 4°C.

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References

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Published

2014-12-25

How to Cite

Kalmykova Н. (2014). Effect of storage temperature on the quality parameters of thermoacid cheese with cultivation of cheese mass. FOOD RESOURCES, 2(03), 58–62. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/513

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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