In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.
| Published in | American Journal of Health Research (Volume 9, Issue 2) |
| DOI | 10.11648/j.ajhr.20210902.13 |
| Page(s) | 46-49 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Kradi Cheese, Vacuum Storage, Temperature, Chewiness
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APA Style
Hilal Ahmad Punoo. (2021). Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. American Journal of Health Research, 9(2), 46-49. https://doi.org/10.11648/j.ajhr.20210902.13
ACS Style
Hilal Ahmad Punoo. Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. Am. J. Health Res. 2021, 9(2), 46-49. doi: 10.11648/j.ajhr.20210902.13
AMA Style
Hilal Ahmad Punoo. Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. Am J Health Res. 2021;9(2):46-49. doi: 10.11648/j.ajhr.20210902.13
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Download@article{10.11648/j.ajhr.20210902.13,
author = {Hilal Ahmad Punoo},
title = {Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures},
journal = {American Journal of Health Research},
volume = {9},
number = {2},
pages = {46-49},
doi = {10.11648/j.ajhr.20210902.13},
url = {https://doi.org/10.11648/j.ajhr.20210902.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210902.13},
abstract = {In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.},
year = {2021}
}
TY - JOUR T1 - Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures AU - Hilal Ahmad Punoo Y1 - 2021/05/14 PY - 2021 N1 - https://doi.org/10.11648/j.ajhr.20210902.13 DO - 10.11648/j.ajhr.20210902.13 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 46 EP - 49 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20210902.13 AB - In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging. VL - 9 IS - 2 ER -
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