The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese `Wara Cheese under Frozen Storage`
Titel:
The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese `Wara Cheese under Frozen Storage`
Auteur:
O.A. Alalade J.A. Adeneye
Verschenen in:
American journal of food technology
Paginering:
Jaargang 2 (2007) nr. 1 pagina's 44-47
Jaar:
2007
Inhoud:
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids, 38.26% fat, 33.14% protein, 3.39% ash, 69.00% moisture, 376.50 * 10<SUP>5</SUP> cfu g<SUP>-1</SUP> coliform bacteria and a pH of 5.04. At the end of 3 days of frozen storage, average total solids, fat, protein, moisture and ash were found, respectively, 33.25, 35.45, 36.63, 66.75 and 3.88%, while values for pH and cbc were 4.65 and 63.50 * 10<SUP>5</SUP> cfu g<SUP>-1</SUP>. Daily differences obtained in the parameters observed during frozen storage were similar except for the total solids content that was significantly different (p<0.01). A superior and highly significant correlation (r = 0.664, p<0.01) was found between pH and cbc, while cbc had a positive correlation (r = 0.366) with moisture content.
Tijdschrift beschrijving