Mahmoud Ibrahim El-Sayed1*, Sameh Awad2 and Amel Ahmed Ibrahim2
1Department of Dairy Technology Research, Food Technology Research
Institute, ARC, Giza, Egypt
2Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt
*Corresponding Author: Mahmoud Ibrahim El-Sayed, Department of Dairy Technology Research, Food Technology Research Institute, ARC, Giza, Egypt.
Received: May 25, 2020; Published: June 24, 2020
This study investigated the effect of storage condition (time and temperature) on physicochemical, textural and microbial properties of UHT-Processed cheese. The UHT-processed cheese were stored in controlled incubators (4, 18, 32 and 37°C) and at room temperature (20 - 25°C) for 120 days. No significant (P ≥ 0.05) changes were observed in the protein %, fat %, DM % and pH values of UHT-processed cheese during storage for 120 days at 4 and 18°C. On the other side, protein % and fat % were significant (P ≤ 0.05) increased during storage at 32°C, 37°C, while, the weight and pH values were decreased. On room temperature the fat% and DM% were increased by the end of storage (at day 120), while the protein% and pH values not changed. The hardness, gumminess and chewiness were increased during storage at all temperature, while the adhesiveness values were decreased. Springiness not changed at 4 and 18°C, but it was increased at other storage temperature. Concerning the cohesiveness values, no significant (P ≥ 0.05) changes were observed except with sample stored at 37°C. No microorganisms were found in all processed cheese samples stored at different temperatures. These results confirmed that the best temperature to storage UHT- processed cheese is at 4°C followed by 18°C.
Keywords: UHT; Processed Cheese; Texture Properties; Microbial Quality; Storage Condition
Citation: Mahmoud Ibrahim El-Sayed., et al. “The Effect of Storage Conditions on Physicochemical, Microbial and Textural Properties of UHT-Processed Cheese".Acta Scientific Nutritional Health 4.7 (2020): 76-85.
Copyright: © 2020 Mahmoud Ibrahim El-Sayed., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.