Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Abstract

The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 and + 40 °C) for a period of 6 months were evaluated. The samples were stable from microbiological point of view when stored up to +22 °C. The growth of microorganisms was significant after 1-month storage at +40 °C (P < 0.05). The dry matter, fat and protein contents increased and the pH-values decreased during 6-months storage (P < 0.05) and the rate was affected by the temperature used (P < 0.05). The ammonia content, TBARS-value (a marker of oxidation stability) and free amino acid content of white brined cheese significantly increased due to the prolonging of the storage time (P < 0.05) and elevating temperature (P < 0.05). The corrected stress and elongational viscosity increased (P < 0.05) with the extended storage time and higher temperature.