{"id":11469,"date":"2026-08-31T07:31:16","date_gmt":"2026-08-31T07:31:16","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11469"},"modified":"2026-08-31T07:31:16","modified_gmt":"2026-08-31T07:31:16","slug":"the-synergistic-effect-of-brine-concentration-and-storage-period-on-the-chemical-and-biochemical-properties-of-syrian-white-brined-akawei-cheese","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11469","title":{"rendered":"The Synergistic Effect of Brine Concentration and Storage period on the Chemical and Biochemical Properties of Syrian White-Brined (Akawei) Cheese"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Camillia Halabi<sup>1*<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><sup>1<\/sup> Department of Food Sciences, Faculty of Agricultural Engineering, University of Latakia, Latakia, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author: Camellia Halabi, Email:<a href=\"mailto:Camellia-halabi@latakia-univ.edu.sy\"> Camellia-halabi@latakia-univ.edu.sy<\/a>)<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Received:<\/strong> 4\/11 \/ 2025\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Accepted:<\/strong> 12\/ 03\/ 2026<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">This study aimed to evaluate the combined effects of brine concentration (10%, 14%, 18%) and storage period (up to 90 days at 7\u00b0C) 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.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Keywords:<\/strong> White-brined cheese, Akawei, brine concentration, storage period, proteolysis, ripening coefficient, chemical composition<strong>.<\/strong><\/span><\/p>\n<p><strong><span style=\"font-family: 'times new roman', times, serif;\">\u00a0Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v13n4p9.pdf\">PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Camillia Halabi1* 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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 12\/ 03\/ 2026 Abstract:\u00a0 This study aimed to evaluate the combined effects of &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=11469\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11469","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11469"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11469\/revisions"}],"predecessor-version":[{"id":11472,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11469\/revisions\/11472"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}