Estimation of the shelf-life of halloumi cheese using survival analysis

Abstract

Kamleh R., Toufeili I., Ajib R., Kanso B., Haddad J. (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J. Food Sci., 30: 512-519.Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q 10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage

“…Sensory evaluation has been used more rarely (De Angelis et al, 2008;Del Nobile et al, 2009;Lucera et al, 2014). However, head space fingerprinting by sensor arrays (electronic noses, EN) has never been used, although this technique has been proved effective for other soft cheeses (Benedetti, Sinelli, Buratti, & Riva, 2005;Kamleh, Toufeili, Ajib, & Kanso, 2012), and odour has been found as the limiting factor in determining HMMC acceptability during refrigerated storage (Faccia et al, 2013).…”

Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

“…The end of the microbial shelf‐life of Halloumi cheese was considered to be when the numbers of mesophilic aerobes reached 4 log cfu/g (Kamleh et al, ). Table and Figure show the shelf‐life of Halloumi cheese kept in different brine concentrations and stored at 3 °C and 25 °C.…”

“…During processing, Halloumi cheese is boiled in salt solution which eliminates most of the contaminating microorganisms, except thermoduric bacteria including some species of lactic acid bacteria (LAB). The metabolic activity of LAB may increase the internal acidity of cheese and thus contribute to the development of desired flavor as well as limit the growth of other species (Bintsis & Papademas, ; Kaminarides, Stamou, & Massouras, ; Kamleh, Toufeili, Ajib, Kanso, & Haddad, ). Under normal processing conditions, vacuum packaged Halloumi cheese has a shelf life of 3–7 days at 20–25 °C or 40–80 days at 4–5 °C (Kamleh et al, ; Papademas & Robinson, ).…”

“…The metabolic activity of LAB may increase the internal acidity of cheese and thus contribute to the development of desired flavor as well as limit the growth of other species (Bintsis & Papademas, ; Kaminarides, Stamou, & Massouras, ; Kamleh, Toufeili, Ajib, Kanso, & Haddad, ). Under normal processing conditions, vacuum packaged Halloumi cheese has a shelf life of 3–7 days at 20–25 °C or 40–80 days at 4–5 °C (Kamleh et al, ; Papademas & Robinson, ). However, microbial contamination of cheese surfaces during processing by handling and from food contact surfaces are considered the main reasons for early shelf‐life termination of Halloumi cheese (Papademas & Robinson, ; Somers, Johnson, & Wong, ).…”

Kinetic modeling of native Cassava starch thermo‐oxidative degradation using Weibull and Weibull‐derived models

“…[22][23][24] Specifically, for our investigation, the survival analysis would be an optimal duration of the individual reaction stages in the complex thermo-oxidative degradation process (which itself is complex by its physicochemical nature). [22][23][24] Specifically, for our investigation, the survival analysis would be an optimal duration of the individual reaction stages in the complex thermo-oxidative degradation process (which itself is complex by its physicochemical nature).…”