Journal Article

Estimation of the shelf-life of halloumi cheese using survival analysis

Ajib, R., Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon, Toufeili, I.; American University of Beirut, Faculty of Agricultural and Food Sciences, Department of Nutrition and Food Sciences, P.O. Box 19-0236, Riad El Solh, 1107 2020 Beirut, Lebanon; email: [e-mail], Haddad J, University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences, Ajib R, Faculty of Agricultural and Food Sciences, Toufeili, I., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon, American University of Beirut, Faculty of Agricultural and Food Sciences, Department of Nutrition and Food Sciences, P.O. Box 19-0236, Riad El Solh, 1107 2020 Beirut, Lebanon, Toufeili I, Kamleh, R., Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon, Kanso, B, Kanso B, Toufei

2012

Overview

Halloumi cheese blocks, packaged in vacuum polyamide-polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q10 values (shelf-life at T °C-shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese. © Czech J. Food Sci. 2012.

• Publisher: TESNOV 17, PRAGUE, 00000, CZECH REPUBLIC,PRAGUE,Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ACIDEZ / ACIDITE / ACIDITY / ALMACENAMIENTO EN FRIO / Anaerobic bacteria / ANALISIS MICROBIOLOGICO / ANALISIS ORGANOLEPTICO / ANALYSE MICROBIOLOGIQUE / ANALYSE ORGANOLEPTIQUE / APTITUD PARA LA CONSERVACION / APTITUDE A LA CONSERVATION / Bacteria / BACTERIAS ACIDO LACTICAS / BACTERIE LACTIQUE / BIOLOGICAL CONTAMINATION / CELL COUNTING / Cheese / CHEESEMAKING / COLD STORAGE / CONTAMINACION BIOLOGICA / CONTAMINATION BIOLOGIQUE / CONTEO DE CELULAS / d cheese / Dairy products / DURACION / DURATION / DUREE / EMBALAJE EN VACIO / EMBALLAGE SOUS-VIDE / FABRICACION DEL QUESO / FABRICATION FROMAGERE / Failure analysis / FROMAGE A PATE MOLLE / http://www.fao.org/aos/agrovoc#c_1506 / http://www.fao.org/aos/agrovoc#c_15950 / http://www.fao.org/aos/agrovoc#c_15990 / http://www.fao.org/aos/agrovoc#c_16006 / http://www.fao.org/aos/agrovoc#c_16505 / http://www.fao.org/aos/agrovoc#c_2412 / http://www.fao.org/aos/agrovoc#c_25302 / http://www.fao.org/aos/agrovoc#c_28318 / http://www.fao.org/aos/agrovoc#c_4082 / http://www.fao.org/aos/agrovoc#c_4956 / http://www.fao.org/aos/agrovoc#c_5399 / http://www.fao.org/aos/agrovoc#c_5753 / http://www.fao.org/aos/agrovoc#c_6484 / http://www.fao.org/aos/agrovoc#c_7538 / http://www.fao.org/aos/agrovoc#c_7657 / http://www.fao.org/aos/agrovoc#c_7778 / http://www.fao.org/aos/agrovoc#c_8141 / http://www.fao.org/aos/agrovoc#c_8480 / http://www.fao.org/aos/agrovoc#c_8601 / KEEPING QUALITY / Lactic acid / LACTIC ACID BACTERIA / LEVADURA / LEVURE / Low temperature / MICROBIOLOGICAL ANALYSIS / microbiology / Microorganisms / MOHO / MOISISSURE / MOULDS / NUMERATION CELLULAIRE / ORGANOLEPTIC ANALYSIS / ORGANOLEPTIC PROPERTIES / Polyamide resins / Polyamides / Polyethylene / Polyethylenes / Populations / PROPIEDADES ORGANOLEPTICAS / PROPRIETE ORGANOLEPTIQUE / q10 / QUESO BLANDO / sensory / Shelf life / SOFT CHEESE / STOCKAGE AU FROID / SUPERVIVENCIA / SURVIE / SURVIVAL / Survival analysis / TEMPERATURA / TEMPERATURE / TEMPS / TIEMPO / TIME / VACUUM PACKAGING / Yeast / YEASTS
• ISBN: 8487255118