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The effect of nisin and storage temperature on the quality parameters of processed cheese

(2018) MLJEKARSTVO. 68(3). p.182-191
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Abstract
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 degrees 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 degrees 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.
Keywords
SHELF-LIFE, DAIRY-PRODUCTS, FRUIT FILLINGS, FAT, CONTAMINATION, TEXTURE, SAFETY, FOODS, MILK, processed cheese, quality parameters, nisin, storage temperature

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MLA
Smigic, Nada et al. “The Effect of Nisin and Storage Temperature on the Quality Parameters of Processed Cheese.” MLJEKARSTVO 68.3 (2018): 182–191. Print.
APA
Smigic, N., Miocinovic, J., Tomic, J., Tomasevic, I., Rajkovic, A., & Djekic, I. (2018). The effect of nisin and storage temperature on the quality parameters of processed cheese. MLJEKARSTVO, 68(3), 182–191.
Chicago author-date
Smigic, Nada, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, and Ilija Djekic. 2018. “The Effect of Nisin and Storage Temperature on the Quality Parameters of Processed Cheese.” Mljekarstvo 68 (3): 182–191.
Chicago author-date (all authors)
Smigic, Nada, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, and Ilija Djekic. 2018. “The Effect of Nisin and Storage Temperature on the Quality Parameters of Processed Cheese.” Mljekarstvo 68 (3): 182–191.
Vancouver
1.
Smigic N, Miocinovic J, Tomic J, Tomasevic I, Rajkovic A, Djekic I. The effect of nisin and storage temperature on the quality parameters of processed cheese. MLJEKARSTVO. 2018;68(3):182–91.
IEEE
[1]
N. Smigic, J. Miocinovic, J. Tomic, I. Tomasevic, A. Rajkovic, and I. Djekic, “The effect of nisin and storage temperature on the quality parameters of processed cheese,” MLJEKARSTVO, vol. 68, no. 3, pp. 182–191, 2018.
@article{8603012,
  abstract     = {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 degrees 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 degrees 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.},
  author       = {Smigic, Nada and Miocinovic, Jelena and Tomic, Jovana and Tomasevic, Igor and Rajkovic, Andreja and Djekic, Ilija},
  issn         = {0026-704X},
  journal      = {MLJEKARSTVO},
  keywords     = {SHELF-LIFE,DAIRY-PRODUCTS,FRUIT FILLINGS,FAT,CONTAMINATION,TEXTURE,SAFETY,FOODS,MILK,processed cheese,quality parameters,nisin,storage temperature},
  language     = {eng},
  number       = {3},
  pages        = {182--191},
  title        = {The effect of nisin and storage temperature on the quality parameters of processed cheese},
  url          = {http://dx.doi.org/10.15567/mljekarstvo.2018.0303},
  volume       = {68},
  year         = {2018},
}

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