The effect of nisin and storage temperature on the quality parameters of processed cheese
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/297862 |
| _version_ | 1827282872000577536 |
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| author | Nada Smigic Jelena Miocinovic Jovana Tomic Igor Tomasevic Andreja Rajkovic Ilija Djekic |
| author_facet | Nada Smigic Jelena Miocinovic Jovana Tomic Igor Tomasevic Andreja Rajkovic Ilija Djekic |
| author_sort | Nada Smigic |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 °C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry. |
| first_indexed | 2024-04-24T09:26:24Z |
| format | Article |
| id | doaj.art-18dd9c1ce54e4d43bfecc8321bbe9ce8 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:26:24Z |
| publishDate | 2018-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-18dd9c1ce54e4d43bfecc8321bbe9ce82024-04-15T14:51:56ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252018-01-0168318219110.15567/mljekarstvo.2018.0303The effect of nisin and storage temperature on the quality parameters of processed cheeseNada Smigic0Jelena Miocinovic1Jovana Tomic2Igor Tomasevic3Andreja Rajkovic4Ilija Djekic5University of Belgrade - Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, Republic of SerbiaUniversity of Belgrade - Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080 Belgrade, Republic of SerbiaDesing, Partizanske avijacije 18a/11, 11070 Belgrade, Republic of SerbiaUniversity of Belgrade - Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080 Belgrade, Republic of SerbiaGhent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure links 653, 9000 Ghent, BelgiumUniversity of Belgrade - Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, Republic of SerbiaThe aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 °C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.https://hrcak.srce.hr/file/297862processed cheesequality parametersnisinstorage temperature |
| spellingShingle | Nada Smigic Jelena Miocinovic Jovana Tomic Igor Tomasevic Andreja Rajkovic Ilija Djekic The effect of nisin and storage temperature on the quality parameters of processed cheese Mljekarstvo processed cheese quality parameters nisin storage temperature |
| title | The effect of nisin and storage temperature on the quality parameters of processed cheese |
| title_full | The effect of nisin and storage temperature on the quality parameters of processed cheese |
| title_fullStr | The effect of nisin and storage temperature on the quality parameters of processed cheese |
| title_full_unstemmed | The effect of nisin and storage temperature on the quality parameters of processed cheese |
| title_short | The effect of nisin and storage temperature on the quality parameters of processed cheese |
| title_sort | effect of nisin and storage temperature on the quality parameters of processed cheese |
| topic | processed cheese quality parameters nisin storage temperature |
| url | https://hrcak.srce.hr/file/297862 |
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