Acid Degree Value Research Articles

Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

Saturated fatty acids and cholesterols are associated with negative health effects. In this study, Quarg cheese has been prepared with skimmed buffalo milk with complete replacement of milk fat with olive oil using blend of emulsifiers. Physico-chemical, rheological and sensorial properties were studied during 21 days of storage at 7 days interval along with the control sample containing milk fat. Titratable acidity, tyrosine value, acid degree value and firmness increased significantly (p<0.01), while pH and overall acceptability decreased significantly (p<0.01) during storage. Frequency sweep tests were performed and it was found that storage modulus and loss modulus of control sample was greater than experimental sample. Also the storage modulus was greater than loss modulus at any frequency during the period of storage of both samples. Flavour and overall acceptability score of experimental sample was lower than control sample. However the body & texture score of the experimental sample was higher than control sample. The control samples exhibited higher firmness than the experimental sample. The present investigation also ensured that quality of products were acceptable during 21 days of storage without any preservative. The results show that it is possible to replace dairy fat with olive oil to prepare a healthy and functional quarg cheese.

Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

Saturated fatty acids and cholesterols are associated with negative health effects. In this study, Quarg cheese has been prepared with skimmed buffalo milk with complete replacement of milk fat with olive oil using blend of emulsifiers. Physico-chemical, rheological and sensorial properties were studied during 21 days of storage at 7 days interval along with the control sample containing milk fat. Titratable acidity, tyrosine value, acid degree value and firmness increased significantly (p<0.01), while pH and overall acceptability decreased significantly (p<0.01) during storage. Frequency sweep tests were performed and it was found that storage modulus and loss modulus of control sample was greater than experimental sample. Also the storage modulus was greater than loss modulus at any frequency during the period of storage of both samples. Flavour and overall acceptability score of experimental sample was lower than control sample. However the body & texture score of the experimental sample was higher than control sample. The control samples exhibited higher firmness than the experimental sample. The present investigation also ensured that quality of products were acceptable during 21 days of storage without any preservative. The results show that it is possible to replace dairy fat with olive oil to prepare a healthy and functional quarg cheese.

Effect of Lysozyme Isolated from Hen Egg White in Elongation the Shelf Life of Iraqi Soft Cheese Made from Buffalo Milk

The present study examined the effect of partially purified hen egg white Lysozyme as a natural antimicrobial to prolong the shelf life of soft cheese. The mentioned enzyme with enzymatic activity equal to 39 unit/mL was added in two concentration 250 and 300 mg/kg curd of soft cheese made from buffalo milk treatments T1 and T2, respectively. Treatments cheese and control cheese (C) were storage for 15 days at 6±1°C. The results revealed that there were a significant differences in chemical composition between control and treatments of Iraqi Soft Cheese (ISC) at zero time, also the enzyme contributed clearly to reduce the development of total count of bacteria also the count of psychrophilic bacteria and yeast and mold in treatments cheese during storage, treatment T2 gave better result, in prolonged the shelf life of ISC as a regard to bacterial count and also to the results of the chemical analysis for protein degradation expressed as the percentage of non-protein nitrogen (NPN) from the total nitrogen (TN) (% NPN/TN), as well as fat degradation expressed as acid degree value (ADV) during storage and retained good quality all the periods of storage (15 days) according to the broader for BDI method compared with control cheese (C), which became outside the broader of acceptance after 3 days of storage. These results reflected on sensor y evaluation result for T1 and T2 treatments which get the acceptance and the highest score along the period of storage.

Storage stability of sweet cream butter prepared from goat milk

This research assessed the storage stability of sweet cream butter from goat milk. Both salted (1.24% NaCl) and unsalted sweet cream butters prepared from goat milk were stored in closed plastic containers at refrigeration temperature (4°C) for 21 days. Lightness of the cream butter decreased with storage time. Hardness of the butter significantly decreased, but stickiness values increased over the time. Acid degree values (ADV) of the butter increased as storage time progressed. Eleven free fatty acids (FFA) were isolated from the butter, and the concentrations of butyric (C4:0), capric (C10:0), lauric (C12:0), myristic (C14:0), palmitic (C16:0), and oleic (C18:1n9) acids increased over the 21-d of storage. However, inclusion of 1.24% NaCl in the goat cream butter did not improve the storage stability of goat cream butter. The results indicated that autoxidation and/or hydrolytic rancidity might occur in the goat cream butter stored at refrigeration temperature for 21 d.

PHYSICOCHEMICAL DIFFERENCES BETWEEN COOKING AND PASTEURIZED BUTTER SOLD IN ALEXANDRIA CITY

Fifty random samples of cooking and pasteurized cow butter (25 samples each) were collected from different markets in Alexandria, city. Samples were examined for organoleptic and physicochemical characters. Sensory evaluation revealed that 10 (40%) ; 9 (36%) and 6 (24%) of cooking butter samples were graded as good, fair and poor, respectively, while 3 (12%) samples of pasteurized butter were excellent ; 16 (64%) good ; 4 (16%) fair and 2 (8%) of poor quality. Cooking butter samples showed average fat %, acid degree value (ADV), iodine value, solid not fat (SNF) and moisture content as 76.27 + 5.17; 2.51 + 1.8 ; 36.29 + 16.7 ; 2.88 + 1.65 and 17.55 + 2.34, respectively. While corresponding results for pasteurized butter were 81.66 + 5.96 ; 0.96 + 0.54 ; 43.07 + 11.9 ; 2.25 +1.12 and 15.07+ 2.09, respectively. Nine (36%) samples of cooking butter and 4 (16%) samples of pasteurized butter had a fat content lower than the legal limit set by the Egyptian Standards not less than 78% (EOSQC 154-5/2005). According to the results of Acid degree value (ADV) 2 (8%) of cooking butter samples graded as normal { 1.5}. Regarding pasteurized butter samples 11 (44%) were normal ; 8 (32%) borderline ; only one (4%) were slightly lipolyzed and 5 (20%) were extremely lipolyzed, while the legal limit set by the Egyptian Standards not exceed than 0.4% (EOSQC 154-5/2005). Measurement of iodine value (IV) declared that 20 (80%) and 21 (84%) of cooking and pasteurized butter samples, respectively were within the normal iodine value range (26-43). While 3 (12%) and 4 (16%) of cooking and pasteurized butter samples, respectively had higher values than the maximum limit and they may be adulterated by vegetable oils. Two (8%) of cooking butter samples showed results lower than the minimum limit of iodine value. According to the results of Solid Not Fat (SNF), 12 (48%) and 16 (64%) of cooking and pasteurized butter samples, respectively were within the normal. While, 11 (44%) and 5 (20%) of cooking and pasteurized butter samples, respectively had high (SNF) content more than 3%. Measurement of moisture content declared that 22 (88%) and 23 (92%) of cooking and pasteurized butter samples, respectively were in the normal limit, while 3 (12%) and 2 (8%) of cooking and pasteurized butter samples, respectively had moisture content higher than 18%. All the examined butter samples were proved to be free from adulteration by starch.

Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese

Homogenisation of milk breaks the protective fat globule membrane, allowing access of indigenous lipoprotein lipase and hydrolysis of free fatty acids (FFA) from triglycerides. The use of homogenisation in cheesemaking is limited due to the deleterious impact on cheese quality. The objective was to investigate the effects of a pre-processing routine (homogenisation of raw milk, incubation and pasteurisation) on the resultant cheese. Pilot- and laboratory-scale Cheddar cheeses were produced where raw bovine milk was homogenised at various pressures (0, 5 and 10 MPa in the pilot-scale and 0, 5, 10, 15, 20 and 25 MPa in the laboratory-scale trial), incubated at 37 °C for 1 h and batch-pasteurised at 63 °C for 30 min. A control milk was not homogenised. Acid degree value increased with increasing homogenisation pressure. Moisture and salt contents were higher in cheeses made with milk homogenised at 5 and 10 MPa, as was pH. The cheese made from milk homogenised at 10 MPa contained the highest level of FFA initially and throughout ripening. Breakdown of αs1-casein was more extensive in cheese made from non-homogenised milks and breakdown of β-casein was more extensive in homogenised milk cheeses. The use of low-pressure homogenisation in a controlled pre-processing routine may be suitable for cheesemaking; however, further investigation into the effects of the pre-treatment and effects on cheese microstructure and sensory properties is warranted.

Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils

Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white brined cheese containing 100% canola oil and T4, white brined cheese containing 100% olive oil) were prepared from bovine milk. Physicochemical properties, lipolysis, proteolysis patterns and sensorial properties in the prepared samples were determined during 80 days of storage at 20-day intervals. Cheese incorporating vegetable oils showed lower amounts of saturated fatty acids and higher amounts of unsaturated fatty acids compared with the full-fat cheese (control) samples. Moisture, pH, lipolysis value, as assessed by the acid-degree value, and proteolysis values (pH 4.6 SN/TN% and NPN/TN%) significantly (p < 0.05) were increased in all samples, whereas total titrable acidity decreased during 40 days of ripening but then increased slightly. Sensory properties of white brined cheese incorporating with vegetable oils were different from those of full-fat cheese samples. White brined cheese containing olive and canola oils (100% fat substitution) received better sensory scores compared to other samples. The results showed that it is possible to replace dairy fat with olive and canola oils, which can lead to produce a new healthy and functional white brined cheese.

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

Physicochemical properties of butter made from camel milk

The making of butter from camel milk using a traditional churning method and the physicochemical properties of the butter were assessed. Camel milk was obtained from pastorally managed camels in the Erer valley, eastern Ethiopia. Churning time, butter yield and fat recovery efficiency of camel milk were 120 min, 43 g L−1 and 79.8%, respectively. Camel milk butter had average values of 64.1 ± 5.2%, 55.8 ± 1.6%, 6.7 ± 2.5 mg KOH g−1, 4.90 ± 0.15, 43.2 ± 0.8 °C and 1.4530 ± 0.0002 for total solids, fat, acid degree value, pH, melting point and refractive index, respectively. The results showed the possibility of making butter from camel milk; however, further research is needed to reduce churning time and improve butter yield.

The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

The purpose of this study was to determine the effects of fungal lipase from Mucor miehei and a bacterial neutral protease from Bacillus subtilis alone and combined with a starter culture on ripening properties of traditional Turkish Mihalic cheese. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. The obtained results pointed out that the gross compositions of the cheeses were changed by the type of enzymes and ripening time (P &lt; 0.01). The acid degree value (ADV) of all cheeses showed a linear increase with ripening. The highest lipolysis rate was noted in lipase‐added cheese batch (as 5.56 ADV) with highest γ‐CN ratio and β‐CN degradation. At the end of ripening time, it was observed that αs‐CN ratios decreased in starter‐added (Cult), starter + protease–added (Cult + Prot), and protease‐added (Prot) cheese batches. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. Protease‐added cheeses, which were characterized by bitterness and crumbly textural properties owing to the intense breakdown of β‐casein, scored lower than lipase‐added cheeses. It was determined that the use of mesophilic aromatic starter culture with lipase and protease could be used to accelerate ripening of Mihalic cheese made from pasteurised milk.

Grain quality and status of oats (Avena sativa L.) during storage

The purpose of this study has been to determine the effect of storage on grain quality of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. Freshly harvested oats were stored at the temperature of 25?2?C for 12 and 20 months. There was a significant decrease in the volume mass (458.4 to 408.9 kg/m-3) and the absolute mass of grains (26.6 to 24.2%) during the storage. The germination potential of the grains decreased over time (96.2-94.1%). The changes in the acid degree values (3.77-3.99 ml 1(Na OH/100 g) are highly significant (p&lt;0.01). Initially, the pH level of the fresh samples was 6.2, and it decreased to 5.8 after 20 months. Genotypes and volume mass have great effect on storage duration (?2=0.8130 ?2 =0.7621 and ?2=0.6780). The interaction between the studied factors did not show statistically significant effects on the change in germination of oat grains (p&gt;0.05). What mostly affects an increase in the acid degree value of oat grains is storage duration, followed by a genotype and the interaction between these two factors. The studied oat genotypes show no significant differences in glassiness (p&gt;0.05).

Quality and condition of wheat grain (Triticum spp.) during storage

The effect of storage on quality and condition of grain of three wheat cultivars (Ljiljana, Dragana and Simonida) selected in Serbia, was studied. Freshly harvested wheat was stored at 25?C for 12 and 20 months. Decreasing of the volume from 812.3 to 727.7 kgm-3 and absolute mass from 38.5 to 33.0% of wheat grain during storage was recorded. Grain germination in interaction of storage duration and temperature remained at the level above 95%. The interaction of studied factors exhibited no statistically significant effect on the changes in the degree of germination of wheat grain. The changes of the acid degree value (2.0- 2.4 ml 1(NaO)/100 g) were at the level of statistical significance. pH value of fresh samples of grain was 6.5 and after 20 months 5.5. The samples tested from the aspect of their glassiness were homogenous, the value of the coefficient of variation for storage duration was CV&lt;10%, and for genotypes CV&lt;18%. The storage duration of wheat grain mostly contributed to the increase of the acid degree value, and slightly less the genotype, as well as the interaction of these factors.

Sustainability evaluation of automatic and conventional milking systems on organic dairy farms in Denmark

Organic dairy farmers in Denmark currently are implementing automatic milking systems (AMS) to save labour costs. As organic agriculture aims at sustainable production, the introduction of a new technology such as AMS should be evaluated regarding its economic viability, environmental impact, and social acceptability, i.e., its contribution to sustainable development. The objective of this research, therefore, was to evaluate sustainability of AMS use on organic dairy farms in Denmark, by comparing results of a set of sustainability indicators for nine farms using AMS with nine farms using conventional milking systems (CMS). Sustainability indicators were quantified for economic performance of the farm, on-farm eutrophication, on-farm biodiversity, animal welfare (including health), grazing time, milk composition and labour time. Milk yield per cow per year was higher for AMS farms (9021kg energy corrected milk [ECM] per cow per year) than for CMS farms (7664kg ECM), but did not result in a higher net profit or gross margin per cow for AMS farms. Nitrogen surplus per hectare of available land was higher for AMS farms (110kgNha−1) than for CMS farms (66kgNha−1). This difference was not due to the use of AMS but was caused by a higher export of manure by the CMS farms. The number of veterinary treatments per cow per year was unaffected by AMS use, but culling rate was higher for the AMS farms (38%) than for the CMS farms (32%). There was no difference between the AMS and CMS farms in milk composition indicators such as somatic cell count, clostridium spores, and urea. The acid degree value (ADV), measuring free fatty acids (FFA) in the milk, was higher in the milk from the AMS farms (0.78meql−l) compared with the CMS farms (0.49meql−l). Labour time measured in hours of work per dairy cow per day, was only half for the AMS compared with the CMS users; i.e., 2.3min per cow per day. Grass intake by grazing as percentage of total feed intake was reduced by AMS (5.1kg DM per cow per day for the AMS farms against 6.8kg DM per cow per day for the CMS farms). From this quantification of selected sustainability indicators it can be concluded that organic dairy farms using AMS, in spite of the substantial decrease in grazing time, show the potential of economic and environmental sustainable development within the range of herd sizes investigated (65–157 cows per farm). Even though the lower number of grazing hours per cow per year on the AMS farms did not affect indicator scores for animal health or milk quality, this reduction in grazing hours might be a problem for consumers to accept AMS use.

The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese

The effects of packaging methods (nonvacuum and vacuum) on biogenic amines (cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and organic acids (citric, lactic, formic, acetic, propionic, and butyric) during storage for 180 d at 4°C were investigated in Kashar cheese. Dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), pH, fat, and acid degree value were also determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, nonvacuum packaging resulted in no large differences among the amounts of biogenic amines. Vacuum-packaged cheeses had more lactic, formic, acetic, and butyric acids than did cheeses packaged without vacuum. Water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, proteolysis, pH, and acid degree values of the cheese samples increased continuously until the end of the ripening in all the samples. No significant change was observed in total nitrogen, dry matter, or fat content within the ripening period, whereas titratable acidity values changed significantly in vacuum-packaged cheese and decreased slightly in the non-vacuum-packaged cheeses. The results of this study showed that storage period and packaging method had significant effects on the quality of Kashar cheese.

The effect of using vegetable fat blend on some attributes of kashar cheese

Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5°C, and analyzed initially for its gross composition and cholesterol content. In addition, the proteolysis and lipolysis, organic acid content and fatty acid composition were studied during the ripening of the cheese. The replacement of milk fat with a vegetable fat blend mainly affected pH, total solids and cholesterol content in the initial composition of the cheese (P < 0.05). The acid degree value and tyrosine contents in both types of cheese increased throughout ripening and significant differences were found between the cheeses after only 30 days of ripening (P < 0.05). The organic acid concentrations of both cheeses changed during ripening (P < 0.05) except for citric and oxalic acids. MF cheese showed higher levels of citric, succinic and oxalic acids especially towards to the end of ripening. Palmitic acid was the dominant fatty acid in MF cheese while the most abundant fatty acids in VF cheese were palmitic and oleic acid. The higher unsaturated fatty acid composition of the VF cheese has attracted attention from the healthy food image point of view.

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Lipolysis was evaluated in Urfa cheese made from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures. The acid degree values (ADVs) of the cows’ milk cheeses were significantly ( P < 0.05) higher until 60 d of storage than that of cheese made from goats’ milk. Total free fatty acid (FFA) contents of goats’ milk cheese were significantly ( P < 0.001) lower than that of cows’ milk cheese throughout ripening, whereas goats’ milk cheese flavour was higher ( P < 0.05) than cows’ milk cheese. Pasteurization of milk prior to cheese-making has a negative influence, not only on the level of lipolysis throughout ripening, but also on the relative amounts of short chain FFAs and sensory properties of the cheeses ( P < 0.001). Cheese produced without starter bacteria underwent significantly ( P < 0.05) higher lipolysis than cheeses produced with mesophilic or thermophilic starter bacteria, while cheese made with thermophilic starter culture had similar flavour to cheese made without starter culture.

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE

ABSTRACT The influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yogurt culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus; and CYH, containing all of them. Analyses were carried out on days 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P < 0.01) the chemical composition significantly, except salt contents (P > 0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value), water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) values of cheeses were affected significantly (P < 0.01) from these treatments, no significant differences exist (P > 0.05) among phosphotungstic acid-soluble nitrogen values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA-SN. Degradation rates of αs1- and β-casein were higher in CYH cheese followed by CY, CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared with the control cheese. The amounts ofαs1- and β-caseins of all cheese samples decreased continuously during the ripening period, while the amounts of αs1-I casein and other breakdown products increased. PRACTICAL APPLICATIONS Starter cultures contribute to cheese sensory quality with their peptidase activity. In artisanal cheese production, the cheese is made without the deliberate addition of a starter culture relying on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Turkish white-brined cheese. Little information on using adjunct culture in white cheese has been reported and may provide information to improve the process and ripening by enhancing the quality of the final product while preserving its typical nature. Adjunct cultures can accelerate flavor development or contribute additional flavors to cheese as it ages and control bitterness in aged cheeses, depending on the fermentation process and adjunct type. They can also accelerate cheese ripening, which may allow substantial cost savings for the cheese industry.

Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk

Physicochemical, microbiological and sensory characteristics, evolution of lipolysis monitored by measuring acid degree value (ADV) and the main mineral elements were studied during ripening and storage of artisanal Xinotyri cheese from raw goat's milk. Cheeses were characterized by a high content in total solids (TS; 83%) and fat (59% of TS), and very low pH (4.0), water activity (0.87) and moisture (17%). Protein and salt contents at the end of storage were 31% and 2.8%, respectively. Lipolysis increased, while variations in mineral (Ca, P, Mg and Zn) content were found during ripening and storage. Cheeses were free of Salmonella and Listeria in 25 g, while enterobacteria, pseudomonads, and coagulase‐positive staphylococci were &lt; 100 cfu/g. Mesophilic lactic acid bacteria increased above 8 log cfu/g by day 6, but declined by 2–3 logs in the ripened cheese (45 days) and by 3–4 logs during cheese storage at 4°C for up to 180 days.

Physico-chemical changes in whole milk powder during different storage conditions.

We studied the changes of total dry matter and mois ture content, solubility, titrable acidity, acid degree value and scorched particle co ntent in whole milk powder (WMP) during storage of 18 months (shelf-life). Samples were stored at room te mperature and at maximum 15°C (maximum limit stipulated in Romanian standard). The samples were analyzed after obtaining and at 3, 6, 9, 12, 15 and 18 months intervals for the mentioned physico-chemical parameters. Values indicated an increase in titrab le acidity and moisture content with a decrease in tot al dry matter and acid degree value with the storag e time in whole milk powder. No significant changes were observed with solubility index under these conditions. Scorched particle content do not exceeded disc A in whole milk powder samples in neither of two differ ent storage conditions during shelf-life.