Changes of physic-chemical parameters of whitw cheeses in brine during storage

Abstract

Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order to preserve the quality of products in the markets, each producer is obliged to prescribe the storage conditions and shelf life of the product on the packaging. The aim of the study was to examine whether the recommended storage temperature (0-8 °C) marked on the product packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples of white cheese in brine, at the storage temperature. Analyses were performed at intervals of 0, 4 and 6 months of storage. The results of the research showed that during the examined storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small and negligible variations in the chemical composition of white cheeses in brine. The values of the obtained parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was determined that by respecting the recommended period and storage conditions, the quality of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly indicate the storage conditions on the packaging and the business entity to apply them in order to ensure quality and consumer protection from the aspect of nutritional parameters.