Abstract
The effect of storage period on chemical composition and sensory characteristics of white soft cheese was studied. Cheese was made from pasteurized cow milk, cooked and vacuum packaged. Chemical composition and sensory characteristics were determined at 0, 15, 30 and 45 day intervals. Results showed that fat, protein and total solids content decreased with the advancement of storage period, while ash content and titratable acidity increased throughout storage period. Formal Ripening Index and Shilovish Ripening Index increased as storage period progressed. Sensory evaluation indicated that colour and body of cheese did not significantly change during storage period, while flavour, taste, saltiness and overall acceptability gradually improved throughout the storage period.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
