Abstract:
Cheese is a dairy product composed of mainly milk fat and other minor components such
as, water, vitamins, enzymes and minerals with the best nutritional value and health care
function, and it is very popular in many countries in the world with good taste and diverse
taste. Consequently, this present study aimed to investigate the chemical, physical,
microbial, sensory properties and shelf life of cheese incorporated with different
concentration of salt like %(v/v), 0.5% (v/v), 1% (v/v), and 2% (v/v). Cheese samples
were analysed for physicochemical and sensory properties during refrigerated storage at
4 'C. The physicochemical (moisture, fat, titratable acidity, pH), microbial and sensory
characteristics (texture, taste, mouth feel, after teste, appearance, colour, aroma and
overall acceptability) were analysed, at day 01, day 07, day 14, day 21 and day 28 of
storage.
During storage, pH was significantly (p<0.05) decreased. Titratable acidity and total
solids were increased with the storage period. Further, fat and moisture content were
significantly (p<0.05) decreased. Sensory properties were evaluated through the panel of
30 members. Results of sensory properties revealed that 2.0% v/v) of salt added cream
cheese had the highest mean score of overall quality of all sensorial properties including
texture, taste, mouth feel, after teste, appearance, colour, aroma and overall acceptability.
Most of the panelist accepted cream cheese made from 2.0 % (v/v) of salt added cheese
than other types of cheese. Finally, it could be concluded that the salted cream cheese
manufacturing and it is very much important in the improvement of human nutrition and
elevating healthcare
