Effect of refrigerated storage on quality characteristics of goat milk Mozzarella cheese under vacuum and aerobic packaging.

摘要

Fresh Mozzarella cheese prepared by starter culture method from 'Jamunapari' goat milk had a yield of 13.4+or-0.21%. Mean values for pH, titratable acidity and stretchability of cheese stored for 21 days at refrigeration temperature were 5.7+or-0.03, 0.36+or-0.01% and 2.8+or-0.22% under vacuum packaging (VP) and 5.6+or-0.04, 0.48+or-0.01% and 2.5+or-0.21% under aerobic packaging (AP), respectively. A significant difference was observed in sensory attributes on 14th and 18th day and also between the products stored under VP and AP. The product stored under VP was better. A significant increase in the overall standard plate count, psychrotrophs, coliform, yeast and mould counts was observed during storage rendering the product unacceptable after 14 days under AP and 18 days under VP. Results suggested that good quality Mozzarella cheese could be prepared from goat milk by starter culture method and stored in polyethylene bags under VP for 18 days at refrigeration temperature.