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

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

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 micr...

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Veröffentlicht in:International dairy journal 2021-10, Vol.121, p.105105, Article 105105
Hauptverfasser: Lazárková, Zuzana, Šopík, Tomáš, Talár, Jaroslav, Purevdorj, Khatantuul, Salek, Richardos Nikolaos, Buňková, Leona, Černíková, Michaela, Novotný, Martin, Pachlová, Vendula, Němečková, Irena, Buňka, František
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Sprache:eng
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Zusammenfassung: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 
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2021.105105