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. 2015 Aug;52(8):4985-93.
doi: 10.1007/s13197-014-1530-4. Epub 2014 Aug 30.

The effect of long-term storage on the quality of sterilized processed cheese

Zuzana Bubelová  1 , Bohuslava Tremlová  2 , Leona Buňková  3 , Matej Pospiech  2 , Eva Vítová  4 , František Buňka  1
Affiliations

The effect of long-term storage on the quality of sterilized processed cheese

Zuzana Bubelová et al. J Food Sci Technol. 2015 Aug.

Abstract

The aim of this work is to evaluate the effect three different storage temperatures (6, 23 and 40 °C) on the sterilized processed cheese quality during 24-month storage. Sterilized processed cheese (SPC) is a product with extended shelf life (up to 2 years). The samples of SPC were subjected to basic chemical analyses, i.e. pH-values, dry matter, fat, crude protein and ammonia content, and microbiological analyses, i.e. total number of microorganisms, number of coliforms, colony forming units of yeasts and/or moulds and spore-forming microorganisms. Furthermore, amino acid content (ion-exchange chromatography), protein profile (SDS-PAGE) and fat globules size (image analysis of microscopic technique) were monitored and sensory analysis (scale test and pair comparative test) was implemented, too. Increasing storage temperature and length evoked decrease of total amino acid content and protein nutrition value, increase of ammonia amount, protein changes, enlargement of fat globule size and deterioration of sensory properties of SPC. All the changes grew expressive with increasing storage temperature and time.

Keywords: Amino acids; Fat globules; Proteins; Sensory properties; Sterilized processed cheese; Temperature and length of storage.

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Figures

Fig. 1
Fig. 1
Ammonia content (mg/kg) in sterilized processed cheese depending on temperature and length of storage. The values are the means with the standard errors of the means, shown by vertical bars. Samples of sterilized processed cheese were stored at 6 °C (SR), 23 °C (SA) and 40 °C (ST) and analysed immediately after production (0) and further in half-year intervals (6, 12, 18 and 24)
Fig. 2
Fig. 2
Dendrogram of protein profile results of sterilized processed cheese based on cluster analysis of electrophoregram originated using SDS-PAGE analysis. Samples of sterilized processed cheese were stored at 6 °C (SR), 23 °C (SA) and 40 °C (ST) and analysed after 24 months. The distance (y-axis) is dimensionless
Fig. 3
Fig. 3
Fat globule size distribution (rel. %) of sterilized processed cheese depending on temperature and length of storage. Samples of sterilized processed cheese were stored at 6 °C (SR), 23 °C (SA) and 40 °C (ST) and analysed immediately after production (0) and further in half-year intervals (6, 12, 18 and 24)
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