Batoul Ramadan(1)*, Antoun Youseef(1) and Ramadan Atraa(1)
(1). Department of Food Engineering, Faculty of Chemical and Petroleum Engineering, Al-Baath University, Homs, Syria.
(*Corresponding author: Batoul Ramadan, E.mail: batoulramadan612@gmail.com, phone: 0946191638).
Received: 26/09/2024 Accepted:15/11/2024
Abstract:
This study investigates the frozen storage of Kashkaval cheese curd, prepared in the laboratory using three different starter ratios (1%, 1.5%, 2%). Two types of packaging materials were utilized: 100-micron transparent, light-permeable polyethylene bags, and polyethylene bags with an aluminum layer that is impermeable to light. The curd was stored at -10°C and -18°C in specialized freezers without forced air circulation in the laboratories of the Faculty of Chemical and Petroleum Engineering/Department of Food Engineering. The findings indicate that the curd can be effectively stored by freezing for up to six months. Significant changes in the chemical composition, particularly in pH value, free fatty acids, and water content, were observed with the most pronounced changes occurring at -10°C. The starter ratio had an effect on the pH and fat values during storage period.
Keywords: Curd, Freezing, Polyethylene, Kashkav.
Full paper in Arabic: pdf