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Advisor(s)
Abstract(s)
One of the major concerns in cheese production
is the shelf life extension, and the use of different
conservation methods is extremely important.
During commercialization period several problems
often appear, like molds or packages that change the
characteristics of cheese, which concerns the producers
because they can lead to significant economic losses.
The objective of this work was to evaluate the quality
of the effect of temperature and packaging material in
ewe’s cheeses during 120 days of storage.
Cheeses were produced by industrial manufacture
from raw ewe’s milk produced by animals of breeds
Bordaleira Serra da Estrela and Churra Mondegueira,
in Seia district, belonging to the PDO (Protected
Designation of Origin) of Serra da Estrela cheese
region of Portugal. Cheeses were subject to two
different storage conditions: control chamber (CC)
[16 ± 1 0 C and RH (relative humidity) of 75 ± 2%],
packaging in vacuum with a high barrier blade film
and polyolefin shrink film; and refrigeration with a
mean temperature of 7 0 C and HR 47%, simulating
the usual commercial storage. The ewe’s cheeses
were analysed in three different moments: at 1, 60
and 120 days. Several physicochemical parameters
were evaluated: moisture, water activity, colour, and
texture. A hygrometer, at 25 0 C, was used to determine
the water activity of cheeses. The colour parameters
were measured using a colorimeter, and the Cartesian
Coordinates were measured: L*, a* and b* (CIELab
colour space). A texturometer TA-XT2 was used for
analysis of the textural parameters. A spreadability test
was performed. The test consisted in measurement
of force under compression with a probe P/1S (1 inch
stainless ball). Sensory analysis was also performed,
involving a descriptive sensory profile performed by
25 persons which evaluated the appearance, aroma,
taste, texture and global appreciation.
The cheeses packed in polyolefin film presented molds
after 20 days of storage. The moisture content and
water activity were high in the initial stage of storage,
but they decrease with storage time, and this effect
was more evident in the unpacked cheeses. Vacuum
packed cheeses stored in CC (CCP) presented similar
colour parameters along storage time, with high L* and
low b* values. The harder cheeses were the CC cheeses
after 120 days (CC120) of storage, and the stickier
ones were the CCP120. The refrigerated cheeses were
the most appreciated by the panellists, followed by
cheeses stored at the CC with vacuum package, and
the buttery attribute showed high differences.
After 120 days of storage, the biggest differences
between the two conservation processes were in
the moisture content, stickiness and adhesiveness.
Moreover, cheeses packaged with a high barrier
blade film Polyethylene Terephthalate/Polyamide/
Ethylene Vinyl alcohol/Polyethylene (PET/PA/EVOH/
PE) preserved their moisture content and the water
activity when compared with unpackaged cheeses.
During storage cheeses changed their colour in all
processes, being the cheeses in the control chamber
were less dark and less yellow. In general, cheeses were
less hard than the control, independently of storage
process and time. The refrigeration process was the
one that preserved the best characteristics of stored
cheese. In conclusion, the conservation process, the
storage time and the packaging material influenced
the physical and sensorial properties of the cheeses.
Description
Keywords
Ewe cheese Packaging Storage temperature Physical properties Sensorial analysis
Citation
Correia PMR, Guiné RPF, Rodrigues MC, Mendes R. (2021) Influence of Temperature and Packaging Materials in Ewe’s Cheeses Storage. Journal of Hygienic Engineering and Design, 34, 31-38.