ASSESSMENT OF SOME PHYSICAL-CHEMICAL AND MICROBIAL PROPERTIES OF WHITE BRINE CHEESE

Alija, Durim (2021) ASSESSMENT OF SOME PHYSICAL-CHEMICAL AND MICROBIAL PROPERTIES OF WHITE BRINE CHEESE. International Journal of Food Technology and Nutrition, 4 (7-8). pp. 27-34. ISSN 2671-3071

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Abstract

The purpose of this article is to assess the quality and safety of white brined cheese. The cheese was industrially produced from pasteurized cow milk and ripened in brine at 4±1°C.Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals, which make it an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. Cheese is generally considered a safe and nutritious food, but some food borne illnesses caused by: Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli are linked to cheese consumption. These parameters were analyzed for the quality assessment of the cheese: salt content, protein, dry matter/ moisture content, acidity, and ash content whereas for safety assessment was analyzed the presence of Salmonella spp. and Listeria monocytogenes. The compositional characteristics of the analyzed cheese are normal levels of protein (16.12% - 16.17%), dry matter (45.28% - 45.66%), moisture content (54.34% - 54.72%), salt (3.35% - 3.40%), acidity (250.00°Th - 257.18°Th) and ash content (4.10% - 4.18%). As for the safety assessment of the cheese, bacteria Salmonella spp. and Listeria monocytogenes were not isolated. The obtained results indicate that the examined cheese is of good quality and meets the microbial criteria for food safety.

Item Type: Article
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 02 Oct 2021 20:16
Last Modified: 02 Oct 2021 20:16
URI: http://eprints.unite.edu.mk/id/eprint/801

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