Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese

摘要

Microbial levels were significantly (P < 0.05) affected by the temperature-time treatments used during in-container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 degrees C x 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic microorganisms, Coliforms, Staphylococcus aureus and Yeast and Moulds for the duration of 1 year of storage. Sensory scores for colour, appearance and texture increased significantly (P < 0.05) with the increase in the NaCl in brine concentration regardless of the temperature-time treatment