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.
Highlights
The demand for dairy products in sub-Saharan Africa continues to increase with the overall growth rate in the consumption of milk and milk products being estimated at about 2.1% per annum
Soy cheese and cow milk cheese are commonly preserved in Nigeria by deep frying method
One of the ways by which cheese can be preserved is by freeze drying method, and this method can transform the cheeses into forms that have longer shelf life rather than keeping them in fresh forms which are perishable (Osho and Dashiell, 1998)
Summary
The demand for dairy products in sub-Saharan Africa continues to increase with the overall growth rate in the consumption of milk and milk products being estimated at about 2.1% per annum. The basic reason for purposely processing milk into cheese is to preserve a perishable food and to convert it into a stable and storable product. It expands the variety of food (Fabiyi, 2006). Soy cheese and cow milk cheese are commonly preserved in Nigeria by deep frying method This process of frying under high heat and temperature affects the nutritional value of the cheese and increase the calories contained in the cheese (Wang et al, 2012). The processing and packaging of soy cheese and cow milk cheese into forms that will reduce weight, volume, spoilage, enhance portability and extend shelf life will help to increase its availability all year round. The objective of this work is to determine the microbiological properties of stored freeze dried cow milk cheese and soy cheese
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