Hilal Ahmad Punoo

Department of Food Science and Technology, University of Kashmir Jammu and Kashmir, India

*Corresponding Author:Hilal Ahmad Punoo, Department of Food Science and Technology, University of Kashmir Jammu and Kashmir, India.

Received: September 13, 2023 Published: October 16, 2023

Abstract

This study investigated changes in sensory, textural and microbial properties of kradi cheese stored under vacuum and normal conditions at 5oC at weekly intervals. The flavour and overall acceptability of normal packed samples stored at 5oC were acceptable up to 14 weeks of storage whereas in the case of vacuum packed samples, it was acceptable up to 16 weeks of storage. Hardness in normal packed samples decreased more as compared to vacuum packed samples. Chewiness decreased more in vacuum-packed samples. The vacuum packaging retarded textural changes in comparison to normal packaging. The total viable count was significantly affected by the type of package (vacuum/non-vacuum) whereas storage periods had non-significant effects.

Keywords: Kradi Cheese; Vacuum Storage; Overall Acceptability; Hardness; Coliform

References

Citation

Citation: Hilal Ahmad Punoo. “Sensory, Textural and Microbial Changes of Kradi Cheese Stored at Refrigeration Temperature Under Vacuum and Non-Vacuum Conditions".Acta Scientific Veterinary Sciences 5.11 (2023): 21-27.

Copyright

Copyright: © 2023 Hilal Ahmad Punoo. 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.