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Influence of storage, brine concentration and in‐container heat treatment on the stability of white brined Nabulsi cheese
Author(s) -
AlDabbas Maher M,
Saleh Mohammed,
AbuGhoush Mahmoud H,
AlIsmail Khalid,
Osaili Tareq
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12139
Subject(s) - brine , mesophile , food science , chemistry , food storage , egg white , bacteria , biology , genetics , organic chemistry
Microbial levels were significantly ( P < 0.05) affected by the temperature‐time treatments used during in‐container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro‐organisms, Coliforms, Staphylococcus aureus and Yeast and Moulds for the duration of 1 year of storage. Sensory scores for colour, appearance and texture increased significantly ( P < 0.05) with the increase in the NaCl in brine concentration regardless of the temperature‐time treatment.