Evaluation of ultrasound as a complementary method in the preservation of Venezuelan paisa white cheese

Abstract

PAISA® white cheese is characterized by being a standard product appetizing throughout the Venezuelan territory, for its ivory white color, easy slicability, hardness, its characteristic salty flavor – butter and low acidity. As it is a fresh product, these characteristics undergo modifications that are pronounced in the third week of storage, being limited in its marketing due to changes in firmness (slicability) and acidity. Therefore, the effect of ultrasound as a complementary method in the preservation of the quality and extension of the shelf life of Venezuelan Paisa cheese was studied.78 vacuum-packed blocks of cheese were used, they were subjected to eight ultrasound treatments of high intensity (50kHz and 75W), temperatures (5°C, 10°C and 22°C) and exposure time (5, 10 and 15 minutes), and one untreated sample as a control. The pH, internal and external color, texture (TPA), sensory profile, total coliforms and molds were evaluated in a period of five (5) weeks in storage at 4°C. It turned out that the application of ultrasound initially causes a statistically significant reduction in the growth of total coliforms, causes over time a positive effect on internal and external color, on slicability, on acid odor and taste, reducing the intensity of the flavor. The treatment of application of high-intensity ultrasound for ten (10) minutes at a temperature of 5°C meant a significant improvement in  the shelf life of the Venezuelan Paisa white cheese, achieving greater acceptance sensory.