Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures

In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.