Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese

Abstract

This study aimed to develop a Cheddar cheese using biological preservatives as substitutes for chemical preservatives. Nisin, lysozyme and lactic acid bacteria (Lactobacillus rhamnosus) were used as biological preservatives while NaNO3 was used as a chemical preservative. Physico-chemical properties of cheese such as pH, titratable acidity, texture and moisture were measured during four weeks of ripening storage at 16 °C. Sensory properties of cheese were evaluated with the help of untrained sensory panel using a five point hedonic scale and total lactic acid bacteria, yeast and mold and coliform counts were also determined. In nisin incorporated samples, mean sensory scores for flavor, text..