Effect of Storage Temperature on the Microbiological, Physicochemical, and Sensory Properties of Semi-Hard Cheese

Abstract

This study investigated the impact of different storage temperatures (room temperature: 20°C and refrigeration: 4°C) on semi-hard cheese's microbiological, physicochemical, and sensory properties over 16 days. Cheese samples were made from fresh cow's milk and subjected to two different storage conditions. Various factors, including bacterial count (Standard Plate Count: SPC), pH, acidity, and sensory characteristics (color, texture, odor, taste, and overall acceptability), were determined at different time intervals (Days 1, 4, 7, 10, 13, and 16). Microbial analysis revealed no significant differences in SPC between the two storage conditions. Similarly, physicochemical parameters, including pH and acidity, showed minor fluctuations, with p-values greater than 0.05 in all cases. Sensory analysis indicated that the cheese's texture, color, and taste at room temperature were less acceptable than those stored in refrigeration. A comparison of the tested parameters (SPC, pH, acidity, and sensory attribute rating) and two storage temperatures (environment and fridge) measured under the two storage conditions using the Mann-Whitney U test showed that there were no significant differences between the two (p > 0.05). However, Spearman's correlation test demonstrated a significant correlation between storage time, microbial load (rs = 0.943), and acidity (rs = 0.831), particularly in refrigerated samples. The results suggest that storage temperature affects the spoilage rate in semi-hard cheese. These findings provide valuable insights into preserving semi-hard cheese and highlight the crucial role of refrigeration in slowing the spoilage process