Application of different sterilising modes and the effects on processed cheese quality

Zuzana Lazárková, František Buňka, Leona Buňková, Pavel Valášek, Stanislav Kráčmar and Jan Hrabě
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Zuzana Lazárková: Department of Food Biochemistry and Analysis,
František Buňka: Department of Food Technology and Microbiology and
Pavel Valášek: Department of Food Biochemistry and Analysis,
Stanislav Kráčmar: Department of Food Biochemistry and Analysis,
Jan Hrabě: Department of Food Technology and Microbiology and

Czech Journal of Food Sciences, 2010, vol. 28, issue 3, 168-176

Abstract: The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0-2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilisation temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the sterilisation temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.

Keywords: processed cheese; sterilising modes; lysine; bio-available lysine; ammonia; sensory properties (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:44-2008-cjfs

DOI: 10.17221/44/2008-CJFS

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