The effect of storage temperatures and packaging methods on properties of Motal cheese


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Andiç S., GENCCELEP H., Tunçtürk Y., Köse Ş.

JOURNAL OF DAIRY SCIENCE, vol.93, no.3, pp.849-859, 2010 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 93 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.3168/jds.2009-2413
  • Journal Name: JOURNAL OF DAIRY SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.849-859
  • Keywords: biogenic amine, microbiological and chemical properties, Motal cheese, BIOGENIC-AMINES, FROZEN-STORAGE, MOZZARELLA CHEESE, TRADITIONAL CHEESES, HERBY CHEESE, LOW MOISTURE, MILK CHEESE, EWE CHEESE, RAW-MILK, ACID

Abstract

The effects of storage temperature (+4 degrees C and -18 degrees C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100 cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters.