Effect of vacuum packaging on the shelf life of braided cheese

Aim: The effect of vacuum packaging on the shelf life of knitted cheese was aimed. Materials and Methods: After the samples were brought in the cold chain and vacuum packaged, the 1st Group was stored at +4°C, the 2nd Group at +25°C, and the 3rd Group at -18°C. Microbiological, sensory and chemical analyzes were performed on the samples on the 1st day, 7th day, 15th day, 30th day, 60th day, 90th day and 120th day. Results: At the end of the analyses, no sulfite-reducing anaerobic bacteria were detected in all samples. During organoleptic examinations, taste examination could not be performed on batches containing pathogenic bacteria during production. It was determined that the color of the samples at +25°C was whiter. It has been observed that cheeses at +4°C and -18°C have a creamy white color, while cheeses at +25°C have a softer structure. Water release was observed after the 7th day in vacuum packaged cheeses at +25°C and a harder structure was formed. Since cheeses at +25°C ripen faster, their taste and aroma are more established. In the +25°C group, pathogenic bacteria were eliminated in a shorter time due to rapid maturation and acidity changes. It has been determined that cheeses at -18°C have a softer structure. Conclusion: It has been observed that vacuum packaging prevents moisture loss of cheeses and the salt content remains constant. This increases the economic benefit to the producer as it prevents weight loss. Keeping the amount of salt constant is also a desirable phenomenon for the consumer. With our study, it was determined that cheeses at +25°C can be consumed for up to 30 days. It has been determined that cheeses at +4°C can be consumed until the 120th day if they are produced without pathogenic bacteria and fecal contamination indicators, but in cases where the contamination is high, they can be consumed until the 60th day due to the formation of mold growth. No problems were detected in the -18°C group until the 120th day. When produced under hygienic conditions and contamination can be prevented, the storage time of vacuum-packaged braided cheese in the refrigerator will be slightly longer.