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Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties

Published online by Cambridge University Press:  17 December 2020

Nurcan Koca  and
Müge Urgu Öztürk
Nurcan Koca*
Affiliation:
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, 35100, Turkey
Müge Urgu Öztürk
Affiliation:
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, 35100, Turkey
*
Author for correspondence: Nurcan Koca, Email: nurcan.koca@ege.edu.tr
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Abstract

This research paper addresses the hypothesis that the application of ultraviolet (UV) light before packaging of pasta-filata cheese has the potential to eliminate or control post-processing contamination whilst maintaining chemical and sensorial quality. The surfaces of kashar cheese were treated at different doses of UV light (0.32–9.63 kJ/m2) in a batch UV cabinet system to determine effects on physicochemical and sensorial quality as well as mould inactivation. Untreated cheese samples were also used for comparison. Kashar cheese was naturally contaminated in a mouldy environment to provide the desired mould numbers before UV treatments. Log reductions of 0.34, 0.69 and 2.49 were achieved in samples treated at doses of 0.32, 0.96 and 1.93 kJ/m2, respectively and the mould count of sample treated at 9.63 kJ/m2 was below the detection limit. We found no significant differences in composition and hardness values between any of the treated or control cheeses. Although some individual colour values increased as the UV doses increased, this change was not observed visually in sensory analysis. Increased light intensity accelerated the lipid oxidation causing a perception of off-flavour. The results of this study show that it is necessary to examine the relationship between the oxidative and sensory interactions while determining the effective doses applied to cheese surface for microbial inactivation.

Keywords

Lipid oxidationpasta-filata cheesesensory propertiessurface mould inactivationultraviolet light
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 493 - 497
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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