What is it about?
Freeze dried cowmilk cheese and soy cheese are packaged with sterilised air tight polyethylene film, glass jar and plastic container. The bacterial and fungi count are been analyzed monthly for 3 months in storage and the results after the 3rd month showed there was no significance change in the microbiological properties of the stored cheese samples.
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Why is it important?
This study helps to determine the appropriate packaging material for freeze dried cheese and also shows the significance of freeze drying on cheese microbiological properties.
Perspectives
The results from the study showed that freeze dried cheeses are safe for consumption after 3months in storage if well packaged.
Tosin Paul
Michael Okpara University of Agriculture
Read the Original
This page is a summary of: Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese, Journal of Applied Sciences and Environmental Management, April 2020, African Journals Online (AJOL),
DOI: 10.4314/jasem.v24i3.23.
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