C.P. Ulpathakumbura
AG/2008/2009/148
Department of Animal and Food Sciences
Faculty of Agriculture
Rajarata University of Sri Lanka
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Development of a Cheddar Cheese Using Biological Preservatives as Substitute for Chemical Preservatives презентация
Содержание
- 1. Development of a Cheddar Cheese Using Biological Preservatives as Substitute for Chemical Preservatives
- 2. Introduction Milk is the most natural and
- 3. Problem and Justification Cheese have high nutritional
- 4. By using chemical preservatives Can use biological preservatives
- 5. Nisin Lysozyme Lactic Acid Bacteria
- 6. Objectives General Objective Development of a Cheddar
- 7. Specific Objectives To evaluate sensory properties
- 8. Methodology Step 1 Preliminary studies Step
- 9. Raw milk Cooling milk Pasteurization Standardization Add
- 10. Preliminary Studies Study 01 - Select optimum
- 11. Study 02 - Select the optimum level
- 12. Study 03 - Select the optimum temperature
- 13. Selection of the best sample made by using different preservatives
- 14. Sensory Evaluation Used 35 untrained panelists Ranking
- 15. Analysis of Cheese Samples A. Physico-chemical
- 16. Physico-chemical Analysis Dry matter percentage (DM %)
- 17. Proximate analysis Fat content - Gerber method Protein
- 18. Microbial Analysis Yeast and Mold count -
- 19. Data Analysis Parametric data analysis ANOVA for
- 20. Study 01 - Select optimum time for
- 21. Study 02 - Select the optimum level
- 22. Study 03 - Select the optimum temperature
- 23. Sensory Evaluation
- 24. Physico-chemical Analysis Titratable acidity variation of samples
- 25. pH variation of samples
- 26. Texture variation of samples
- 27. Dry matter content variation of samples
- 28. Moisture content variation of sample
- 29. Proximate Analysis Fat content
- 30. Protein content
- 31. Ash content
- 32. Microbial Analysis Yeast and Mold count
- 33. Total lactic acid bacteria count
- 34. Conclusion Biological preservative can be used
- 35. Suggestions Use biological preservatives as a blend
- 36. Thank you
- 37. Cost Benefit Analysis 1l
Introduction Milk is the most natural and nutritious, single food on the earth Cows’ milk use for make several types of foods Cheese is a preserved form of milk made by
Слайд 1Development of a Cheddar Cheese Using Biological Preservatives as Substitute for
Chemical Preservatives
Слайд 2Introduction
Milk is the most natural and nutritious, single food on the
earth
Cows’ milk use for make several types of foods
Cheese is a preserved form of milk made by using live cultures to transform the milk through chemical process, and then by the coagulation
Cows’ milk use for make several types of foods
Cheese is a preserved form of milk made by using live cultures to transform the milk through chemical process, and then by the coagulation
Слайд 3Problem and Justification
Cheese have high nutritional value
Preservatives use for the prevent
the spoilage
Preservatives
Chemical
Biological
Слайд 6Objectives
General Objective
Development of a Cheddar cheese using biological Preservatives as substitute
for chemical preservatives
Preservatives
Слайд 7Specific Objectives
To evaluate sensory properties of the cheddar cheese
To assess the
microbial properties of cheddar cheese
To evaluate the physico-chemical properties of the cheddar cheese
To evaluate the physico-chemical properties of the cheddar cheese
Слайд 9Raw milk
Cooling milk
Pasteurization
Standardization
Add preservatives
Add CaCl2
Starter inoculation
Add rennet
Incubation
Remove whey
Heat/Cooking 1
Cut curd
Milling
Heat/ Cooking
2
Remove whey
Pressing
Salting
Cheddar cheese
Waxing & Storing
Molding
Cheddar Cheese Making Process
Слайд 10Preliminary Studies
Study 01 - Select optimum time for the incubation
pH were
measured in each samples
Слайд 11Study 02 - Select the optimum level of Rennet
Flavor was checked
in each sample during storage
Слайд 12Study 03 - Select the optimum temperature for cooking
Flavor and
odor were checked in each sample during storage
Слайд 14Sensory Evaluation
Used 35 untrained panelists
Ranking test (5-like very much to 1-dislike
very much)
Color, Flavor, Texture, Odor and Overall acceptability
Color, Flavor, Texture, Odor and Overall acceptability
Слайд 15Analysis of Cheese Samples
A. Physico-chemical analysis
B. Microbial analysis
C. Proximity analysis
D. Sensory
evaluation
Week 0
Week 1
Week 2
Week 3
Week 4
A
B
A
B
A
B
D
A
B
A
B
C
Слайд 16Physico-chemical Analysis
Dry matter percentage (DM %) - Oven dry method
Moisture percentage
(M %) - (100 – DM%)
Texture - Instron machine
pH - pH meter
Titratable acidity - Titrating with NaOH
Texture - Instron machine
pH - pH meter
Titratable acidity - Titrating with NaOH
Слайд 17Proximate analysis
Fat content - Gerber method
Protein content - Kjeldhal method
Ash content - Ignition
in Muffle furnace
Слайд 18Microbial Analysis
Yeast and Mold count - PDA
Total lactic acid bacteria count - MRS
agar
Coliform count - Violet red bile agar
Coliform count - Violet red bile agar
Слайд 19Data Analysis
Parametric data analysis
ANOVA for significance under α=0.05 level using SAS
Data
from sensory analysis
Friedman non – parametric test using Minitab
Data from microbial analysis
Compare with Sri Lankan Standards (SLS 773-1987)
Friedman non – parametric test using Minitab
Data from microbial analysis
Compare with Sri Lankan Standards (SLS 773-1987)
Слайд 20Study 01 - Select optimum time for the incubation
45 min in
32°C incubated sample (T2) was given optimum pH (5.6-5.9)
Results and Discussion
Слайд 21Study 02 - Select the optimum level of rennet
0.05% and 0.06%
had bitter taste (1 week storage)
0.04 % able to obtain a fine textured cheese without bitter taste
0.04 % able to obtain a fine textured cheese without bitter taste
0.06 %
0.04 %
0.05 %
Слайд 22Study 03 - Select the optimum temperature for cooking
T3 sample (38°C in 40 min) was better than other
No bitter taste and off odor during storage
Слайд 23Sensory Evaluation
The best sample is nisin incorporated sample
There was a
significant difference in all attributes except in colour
Слайд 34Conclusion
Biological preservative can be used to preserve the Cheddar cheese
effectively without affecting the sensory qualities
Nisin is the best biological preservative among the tested preservatives
Nisin is the best biological preservative among the tested preservatives
Слайд 35Suggestions
Use biological preservatives as a blend and evaluate the preservative ability
Incorporation
of starter culture with probiotic microorganisms may bring additional benefits and preservative ability
