Camillia Halabi^1*

¹ Department of Food Sciences, Faculty of Agricultural Engineering, University of Latakia, Latakia, Syria.

(*Corresponding author: Camellia Halabi, Email: Camellia-halabi@latakia-univ.edu.sy)

Received: 4/11 / 2025               Accepted: 12/ 03/ 2026

Abstract: 

This study aimed to evaluate the combined effects of brine concentration (10%, 14%, 18%) and storage period (up to 90 days at 7°C) on the chemical and biochemical properties of Akkawi cheese. The results demonstrated a significant influence of both salt concentration and storage time on all analyzed variables. Increasing the brine concentration led to higher levels of total solids, ash, and salt, while the ripening index decreased. Conversely, extended storage resulted in a progressive increase in the ripening index and total solids, accompanied by a decrease in fat and protein content. The study concluded that a 14% brine concentration represents the optimal range, achieving a balance between flavor development, through sufficient proteolysis, and the preservation of texture and stability. These findings underscore the critical importance of precise control over both concentration and time to enhance the quality and safety of this traditional cheese.

Keywords: White-brined cheese, Akawei, brine concentration, storage period, proteolysis, ripening coefficient, chemical composition.

 Full paper in Arabic: PDF