Sensory and physicochemical quality of cottage cheese during shelf life

Abstract

Cottage cheese is a versatile and nutrient rich dairy product that holds a great importance in human diet, representing an excellent source of protein, but also providing essential vitamins and minerals necessary for maintaining the body health. The aim of these study was to evaluate the sensorial and physicochemical properties of Cottage cheese during the shelf-life of the product. The results showed that sensorial characteristics are changing according to the environmental conditions and the presence of packages can extend the shelf life. The acidity was changed during the shelf life of Cottage cheese, compared with moisture and fat content which where constant during the cheese shelf life.