Effect of nisin on shelf life of low salt Tallaga cheese

Abstract EN

Tillage cheese was made from reconstituted partially skim milk powder (2 % fat) with two salt concentrations (1 % and 3 %) and then (50, 100, 200 IU / ml) nosing were added.

Control groups of both salted Tillage cheeses were manufactured without addition of nosing.

Furthermore, the two types of Tillage cheese samples were kept in their whey at refrigerator temperature (2-4˚C) till signs of spoilage were observed.

Periodically, the control and preserved samples were examined chemically (pH and treatable acidity) and bacteriologically (aerobic plate, psychotropic, coliform and aerobic spore former counts) to determine the influence of nosing on prolongation of their shelf life.

Nissan extended the shelf- life of low- salt cheese (1 % salt) up to 8 days at concentration 100 IU / ml and up to 10 days for 200 IU / mL, while ; nosing-free cheese samples were spoiled after the 4th day of refrigeration storage.

On the other hand, the shelf life of 3 % salt cheese was extended up to 20 days of cold storage by addition of nosing at conc.

100 and 200 IU / ml.

In contrast, the cheese samples of control group were deteriorated after the 8th day of refrigerated storage.

There were significant differences (p < 0.05) between the chemical and bacteriological profiles of low salt soft cheese as a result of storage time.

Actually, the nosing had a significant destructive action on contaminating coliforms and aerobic spore forming bacteria of Tillage cheese and lead to increase its validity period.