Physicochemical and Sensory Characteristics of White Cheese Packed in Beeswax During Storage

الموضوعات

زراعة

الملخص

The aim of this study is to evaluate the physicochemical and sensory characteristics of white cheese packed in beeswax during storage. The fresh cow’s milk used in the manufacturing of white cheese in this experiment was purchased from the animal farm of Sudan University of Science and Technology. The white cheese was packed into two types of packaging materials (beeswax and plastic containers) and stored at 4º C for two months. General Linear Model (GLM) under factorial arrangement was used, and the data was analyzed using SPSS program software (ver.16). The samples under different conditions were then examined for changes in physicochemical composition, sensory characteristics, titratable acidity and weight loss. Results indicated that the storage period significantly (P0.05) by the storage period. Packaging material was significantly affected all physicochemical parameters except the ash content, whereas the weight loss did not affect significantly (P>0.05) by packaging material. Cheese samples packed in beeswax had higher total solids, crude fat and crude protein and it had lower titratable acidity, ash content and VFA in comparison with those packed in the plastic container. The packaging material and storage period revealed high significant differences (P0.05) by packaging material and storage period. The storage period significantly (P0.05) effect on all sensory characteristics of cheese samples. According to the panelist test the cheese samples packed in beeswax showed the highest numerical scores in sensory characteristics compared to the cheese samples packed in the plastic container. The packaging material and storage period had no significant (P>0.05) effect on the sensory characteristics of cheese samples. It is concluded that beeswax could be used as a substitute for plastic containers. The current work recommends further studies in the effect of beeswax on pH, ripening index and microbial content of white cheese.

روابط وملفات

التعريف والنوع

رقم الوثيقة

09830ed6-ffee-46a1-93fe-93adc7a02f63

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

2032895_1.pdf

بيانات النشر

ترجمة العنوان

الخصائص الفيزيوكيميائية والحسية للجبن الأبيض المعبأ في شمع النحل خلال فترة التخزين

ألقاب المؤلفين

[{"name_ar":"عثمان عبدالمنعم محمد","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"عمر ابراهيم","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Physicochemical and Sensory Characteristics of White Cheese Packed in Beeswax During Storage

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

عمر ابراهيم

الإعداد

عثمان عبدالمنعم محمد

الاقتباسات الببليوغرافية