Application of different sterilising modes and the effects on processed cheese quality
Lazarkova, Z.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin | Bunka, F.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Bunkova, L.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky | Valasek, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin | Kracmar, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin | Hrabe, J.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin
The aim of the present work is to evaluate the impacts of four different sterilising modes (110 deg C 100 min, 115 deg C 32 min, 120 deg C 10 min, and 125 deg C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bioavailable lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0-2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilisation temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the sterilisation temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with temperatures 125 deg C for 3.2 min, and 120 deg C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration.
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