Physicochemical and Sensory Characteristics of White Cheese Packed in Beeswax During Storage

Abstract

The aim of this study is to evaluate the physicochemical and sensory characteristics of white cheese packed in beeswax during storage. The fresh cow’s milk used in the manufacturing of white cheese in this experiment was purchased from the animal farm of Sudan University of Science and Technology. The white cheese was packed into two types of packaging materials (beeswax and plastic containers) and stored at 4º C for two months. General Linear Model (GLM) under factorial arrangement was used, and the data was analyzed using SPSS program software (ver.16). The samples under different conditions were then examined for changes in physicochemical composition, sensory characteristics, titratable acidity and weight loss. Results indicated that the storage period significantly (P<0.001) affected all the studied physicochemical parameters: Total solids, crude fat, crude protein, ash, volatile fatty acids and acidity contents, while the weight loss did not affected significantly (P>0.05) by the storage period. Packaging material was significantly affected all physicochemical parameters except the ash content, whereas the weight loss did not affect significantly (P>0.05) by packaging material. Cheese samples packed in beeswax had higher total solids, crude fat and crude protein and it had lower titratable acidity, ash content and VFA in comparison with those packed in the plastic container. The packaging material and storage period revealed high significant differences (P<0.001) in all the studied physicochemical parameters except the total solids content, while the weight loss did not affected significantly (P>0.05) by packaging material and storage period. The storage period significantly (P<0.05) affected the color, flavor, texture, and acceptability of the cheese samples except the taste. All the sensory parameters scores improved during storage period from day zero till day 60. On the other hand, packaging material had no significant (P>0.05) effect on all sensory characteristics of cheese samples. According to the panelist test the cheese samples packed in beeswax showed the highest numerical scores in sensory characteristics compared to the cheese samples packed in the plastic container. The packaging material and storage period had no significant (P>0.05) effect on the sensory characteristics of cheese samples. It is concluded that beeswax could be used as a substitute for plastic containers. The current work recommends further studies in the effect of beeswax on pH, ripening index and microbial content of white cheese.