Abstract
The effect of microwave-vacuum drying on Lor cheese characteristics was studied at 5 kPa vacuum and microwave powers of 189 and 315 W. Samples dried at 189 W and 315 W were designated L30 and L50, respectively. Concentration effect of drying was observed in total dry matter, total protein, fat, ash and salt content of the samples. The cut-off point of shelf life was reached in all cheese samples on the 15th day of storage based on total mesophilic bacteria counts (<5.0 log cfu g−1). The joint impact of osmotic effect and microwave-vacuum drying was observed in pH, colour, microbiological and sensory attributes of the samples. The higher microwave power (315 W) caused less progress in acidity when compared with L30 and control Lor cheese and a higher inhibitory effect on yeast counts. L30 was scored highest in aroma/flavour and general acceptability with a novel structure and ripened flavour.
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