The physico chemical parameters of importance should include the pH, total titratable acidity, total solids, soluble solids e.t.c. It is very important to monitor the total coliforms and spoilage microorganisms associated with the spoilage of cheese such as  Listeria monocytogenes

parameters of importance is nitrogen insoluble, protein analysis, Free fatty acids and the number of lypolytic bacteria

Basicly parameters that affect shelf-life :

1.%Moisture content

2. Water activity

3. Lipid oxidation

4. Color   determine by Colorimeter

Hi 

Physico-chemical properties vary according to the nature of the substance (fat, carbohydrates, proteins, water, vitamins or minerals).

Thank you

Do the organoleptic indicators (parameters) like taste, flavour, surface structure are important to be measured in storage period of yellow cheese?

Anather variant is that they are inportant for consumer perception, not for research, as pH, lipid oxidation... etc. where they are essential

Handbook of cheese  in health : Production, nutrition and medical science

edited by

Victor Ro Preedy

Ronald Ross Watson

Vinood  B.Patel

2013

Wageningen Academic Publishers.

page 537

Quality and sensory attributes of cheese

Table 35.2  Parameters definition and evaluate in the samples at cheese analysed.

Attributes : Rancid

Scales : Weak-strong

Definition : Note of flavour given by  the butiric acid produced  during the process of ripening of the cheese. Note of oxidation fat.

Method of evaluation :  Firstly evaluation the standards and bring the cheese to the nose and smell. Wait 30 seconds before  smelling again to avoid saturation. If no smell is perceived three brief continuous inspiration can be made to facillitate the perception, afterwards determine whether the cheese has a rancid smell.

It will be interesting if the phisico-chemical parameters of yellow cheese are measured after opening the package in stored in conditions that are not defined from the produces - in room temperature 20-22oC

is that type of research applicable to practice?

Kindly check in link 

http://www.wageningenacademic.com/doi/book/10.3920/978-90-8686-766-0

         Thanks

The cheese will be purchased commersially according BNS 15:2010 standard and we will neasure its wisual properties by camera and spectrophotometer during storage.

We need technological parameters for reference.

Initial steps must determine the storage condition.

So, our objective should be to determine the time the cheese can be expected to keep without appreciable change in quality, safety or other characteristics (shelf life).

Something could change but product could be still safe.

An acceptable shelf life allows the following desired characteristics of the product to be retained, principally:

• Sensory

• Chemical

• Functional

• Microbiological

• Physical

 You have to perform analyses to check these aspect for example:

Colourimetric modifications

Superficial defects (microblisters) by yeast fermentation

Textural modifications

 Excessive pH variations

 Excessive moisture values (drained cheeses)

Unacceptable increase of the microbial spreading

Detection of pathogen agents

Detection of microbial toxins

Packaging failures