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Research Journal of Microbiology
Year: 2011  |  Volume: 6  |  Issue: 4  |  Page No.: 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.

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