QUALITY CHANGES AND SHELF LIFE STUDIES OF TAMARIND CHEESE

Simone C. Haynes, Majeed Mohammed and Lynda D. Wickham

No 256691, 37th Annual Meeting, July 15-20, 2001, Port of Spain, Trinidad and Tobago from Caribbean Food Crops Society

Abstract: Studies were conducted to determine optimum setting conditions and storage temperature of tamarind cheese. Optimum setting conditions were identified at pH 2.5-2.8, with corn syrup, with or without preservatives at 70°Brix and an end point temperature of 105°C. Treatments with com syrup were identified as more acidic than treatments without corn syrup but the texture of the latter was firmer than the former. Treatments stored at 30UC decreased in firmness, with the opposite effect taking place at 10°C. No microbial growth was observed throughout the 28 day storage period.

Keywords: Crop Production/Industries; Production Economics (search for similar items in EconPapers)
Pages: 8
Date: 2001-07-15
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/256691/files/1-36.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:cfcs01:256691

DOI: 10.22004/ag.econ.256691

Access Statistics for this paper

More papers in 37th Annual Meeting, July 15-20, 2001, Port of Spain, Trinidad and Tobago from Caribbean Food Crops Society
Bibliographic data for series maintained by AgEcon Search ().