Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Research Journal of Microbiology
  Year: 2011 | Volume: 6 | Issue: 4 | Page No.: 402-409
DOI: 10.3923/jm.2011.402.409
Effect of Temperature and Modified Vacuum Packaging on Microbial Quality of Wara A West African Soft Cheese
V.O. Adetunji and J. Chen

Abstract:
This study introduced vacuum packaging into wara a West African soft cheese storage.Wara was vacuum packaged and stored in whey. Samples were taken during 5 and 21 day storage period at 15 and 28°C to determine populations of total aerobes(TA), anaerobes, Enterobacteriacea, psychrotrophs, as well as molds and yeasts(M/Y) in Log10 CFU g-1. TA increased from 2.25 and <1.00 to 7.67-8.16 and 5.82-8.33 respectively for Calotropis procera processed cheese (CPPC) and Lemon Processed Cheese(LPC) stored in whey at 28 and 15°C during the 5 day storage. Enterobacteriacea were undetectable (<1.00) during the 5 day storage at both temperatures. Anaerobes increased from 2.43 for CPPC and undetectable levels for LPC on 1day of storage to 6.91-8.68 and 5.67-9.01, respectively at 15 and 28°C storage in whey. Population s of M/Y remained undetectable until the 5d when the M/Y increased to 6.16-8.04 and 4.82-7.8, respectively for the CPPC and LPC at 28 and 15°C storage temperatures. In vacuum packaged cheese TA increased from 2.25 and <1.00 to 5.45-6.80 and 4.73-6.45, respectively for CPPC and LPC stored in whey at 28 and 15°C during the 21 day storage. Enterobacteriacea and M/Y were undetectable at the 1 day and at the end of 21 day storage at both temperatures. Anaerobes increased from 2.43 for CPPC and undetectable levels for LPC on 1 day of storage to 4.68-6.76 and 4.8-6.24, respectively at 15 and 28°C at the end of 21 day storage. The study suggests vacuum packaging can be introduced into “wara” storage to further reduce the microbial population.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars
  •    Characterization of Yeasts Associated with Camel Milk using Phenotypic and Molecular Identification Techniques
  •    Modified Atmosphere Packaging of Banana (cv. Pachbale) with Ethylene, Carbon di-oxide and Moisture Scrubbers and Effect on its Ripening Behaviour
  •    The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese ‘Wara Cheese under Frozen Storage’
  •    The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese
  •    Evaluation of Insecticidal Potentialities of Aqueous Extracts from Calotropis procera Ait. Against Henosepilachna elaterii Rossi
How to cite this article:

V.O. Adetunji and J. Chen, 2011. Effect of Temperature and Modified Vacuum Packaging on Microbial Quality of Wara A West African Soft Cheese. Research Journal of Microbiology, 6: 402-409.

DOI: 10.3923/jm.2011.402.409

URL: https://scialert.net/abstract/?doi=jm.2011.402.409

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom