文章基本信息

标题：Effect of Storage Period on Chemical Composition and Sensory Characteristics of Vacuum Packaged White Soft Cheese
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作者：Mohamed Osman ; Mohamed Abdalla ; Sohair Nusr Mohamed 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：2
页码：145-147
DOI：10.3923/pjn.2009.145.147
出版社：Asian Network for Scientific Information
摘要：The effect of storage period on chemical composition and sensory characteristics of white soft cheese was studied. Cheese was made from pasteurized cow milk, cooked and vacuum packaged. Chemical composition and sensory characteristics were determined at 0, 15, 30 and 45 day intervals. Results showed that fat, protein and total solids content decreased with the advancement of storage period, while ash content and titratable acidity increased throughout storage period. Formal Ripening Index and Shilovish Ripening Index increased as storage period progressed. Sensory evaluation indicated that colour and body of cheese did not significantly change during storage period, while flavour, taste, saltiness and overall acceptability gradually improved throughout the storage period.