Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Abstract

Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

“…Fuentes et al (2015) and Beresford and Williams (2004) observed that the count of microorganisms in ripened cheeses was at about 8 log cfu g −1 .…”

“…The amount of microorganisms in cheeses depends on many factors, among others fresh milk quality, technological processes applied (pasteurization, starter cultures addition, time and temperature of thermo-mechanical curd treatment, salting), time and temperature of ripening, and many others (Beresford and Williams 2004; Es’haghi Gorji et al 2014; Fuentes et al 2015; Flasarová et al 2016). Fuentes et al (2015) and Beresford and Williams (2004) observed that the count of microorganisms in ripened cheeses was at about 8 log cfu g −1 .…”

“…The chemical composition, physical, organoleptic, and nutritional properties of cheeses result from the influence of many factors, such as raw material (milk) quality (Delgado et al 2011), technological processes involved in the production (Fuentes et al 2015; Kondyli et al 2016; Sulejmani and Hayaloglu 2016; Masotti et al 2017), and some biochemical changes (McSweeney and Sousa 2000; Wang et al 2011; Hong-Xin et al 2015). …”

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

“…The change in color could be associated with the change in pH, the decrease in pH helps in absorption of serum and whey which results in the decrease in the ability of casein to reflect light, resulting in its increased opacity and decreased whiteness (Jhonson, 1999). Fuentes, Mateo, Quinto, & Caro, 2015 has also reported decreasing trend in whiteness during refrigerated storage in case of unripened pasta filata cheese.…”

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

“…Por sus altos niveles de aceptación, los quesos de pasta hilada empiezan a ser objeto de atención de la industria alimentaria, algunas investigaciones se han desarrollado para conocer los cambios que se presentan en los atributos de calidad del producto durante el almacenamiento refrigerado [4]; también se reportan trabajos de investigación para comparar los perfiles fisicoquímicos y microbiológicos en quesos de pasta hilada de diferente origen [5].…”