
	Pakistan Journal of Nutrition
	Year: 2010 \| Volume: 9 \| Issue: 3 \| Page No.: 205-208 DOI: 10.3923/pjn.2010.205.208

Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda)

Mohamed Osman Mohamed Abdalla and El Imam Hassan Sulieman Mohammed

Abstract: This study was carried out to evaluate the microbial and sensory characteristics of cooked low salt white soft cheese during storage. Low salt cheese was made from pasteurized (72^oC/1 min) cow’s milk. After complete coagulation, the curd was cooked at 35^oC for 30 min. Cheese was preserved in 2% brine solution for 48 h and then transferred to plastic bags and stored in the refrigerator at 4^oC for 60 days. Microbiological examination as well as sensory characteristics was carried out at 1, 20, 40 and 60 day intervals. The results indicated that, during storage period the total viable bacteria count did not show significant change, while psychrotrophic bacteria and yeasts and moulds counts significantly increased throughout storage period. Storage period did not significantly affect the colour, while the flavour, taste, body, saltiness and overall acceptability were significantly affected by the storage period.

PDF References Citation Report Citation

RELATED ARTICLES:

•	Characterization of Yeasts Associated with Camel Milk using Phenotypic and Molecular Identification Techniques

•	Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda)

•	Composition and Hygienic Quality of Sudanese White Soft Cheese in Khartoum North Markets (Sudan)

•	Comparison of Microbiological Quality of Processed and Non Processed Sudanese White Cheese

•	Effect of Storage Period on Chemical Composition and Sensory Characteristics of Vacuum Packaged White Soft Cheese

•	Effect of Milk Pretreatment on the Keeping Quality of Domiati Cheese

How to cite this article:

Mohamed Osman Mohamed Abdalla and El Imam Hassan Sulieman Mohammed, 2010. Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda). Pakistan Journal of Nutrition, 9: 205-208.

DOI: 10.3923/pjn.2010.205.208

URL: https://scialert.net/abstract/?doi=pjn.2010.205.208

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		Academic Journals Database
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		EMBASE
		Genamics
		MIAR

Science Alert