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Preservation of West African soft cheese by chemical treatment

Published online by Cambridge University Press:  01 June 2009

Ogugua C. Aworh  and
Moutairou Egounlety
Ogugua C. Aworh
Affiliation:
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Moutairou Egounlety
Affiliation:
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
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Summary

The effects of sorbic and propionic acids on shelf life and organoleptic characteristics of West African soft cheese stored at 7–9 °C were investigated. In cheeses treated with 0·1% sorbic acid spoilage was delayed and microbial growth, especially mesophilic bacteria, yeasts and moulds, was suppressed compared with untreated controls. Treatment with 0·05% sorbic acid or up to 10% propionic acid was less effective. An objectionable bitter flavour was reported for sorbate-treated cheese but other qualities were not adversely affected.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 189 - 195
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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References

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