Title

Effect of Temperature on Sensory Attributes of Processed Cheese During Storage

Document Type

Article

Journal/Book Title/Conference

Asian Journal of Dairy and Food Research

Volume

32

Issue

1

Publisher

Journal of Dairying Foods & Home Sciences

Publication Date

1-1-2013

First Page

13

Last Page

18

Abstract

Sensory attributes of cheese is considered the most important parameter in quality evaluation which determines the consumers' acceptability. Processed cheese (PC) was made in three batches using the standard procedure and packed aseptically in polystyrene (sunpet) pet jars and was stored at three temperatures i.e. 5°C, 30°C, and 45°C. The PC samples were subjected to semi-trained sensory panel to evaluate the cheese samples for sensory attributes viz. flavour, body and texture, slicing property and colour & appearance on a 100 point scale score card. The samples were subjected for sensory analysis at an interval of 7 days for the product stored at 5°C upto 56 days, an interval of 3 days for the product stores at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that flavour, body & texture, slicing property and colour and appearance showed a decreasing trend with increasing time of storage, however, tendency of decrease was found more at higher temperature i.e. 45°C. A non significant difference was found between different batches during the storage at different temperatures.

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