This item may be available elsewhere in EconPapers: Search for items with the same title. Keywords: d cheese microbiology sensory Q10 (search for similar items in EconPapers) The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese. The Q10 values (shelf-life at T ☌/shelf-life at T + 10☌) at 5☌ and 15☌ were 2.1 and 14.5, respectively. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25☌, respectively. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. Bilal Kanso Business Development Sales Manager MBA 500 Medicals International Hult International Business School I have 12 years' experience in. Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25☌. John Haddad: Department of Mathematics and Statistics, Notre Dame University, Zouk Mosbeh, LebanonĬzech Journal of Food Sciences, 2012, vol. Rola Ajib: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanonīilal Kanso: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon Imad Toufeili: Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon Rabih Kamleh: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon Estimation of the shelf-life of halloumi cheese using survival analysis
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