Research Article Open Access

Modelling the Grade Value of Cheese

Abstract

In the 21st century fast food and junk foods claim increasing demand of cheese and its variety. However, quality of cheese, consumption pattern and its fatty acid composition do affect the health. The basic cheese processing unit deals with biological fermentation with different friendly bacteria. Other physical parameters like pH, temperature and isolation unit has positive effect on quality and shelf life of the cheese. It also affects the fatty acid composition of final products. An attempt was made to evaluate the quality of cheese with respect to fatty acid composition of branded cheese. The effect of pH and temperature variant was correlated with the quality. An optimum technical condition is recommended to synthesize the cheese with improved the fatty acid composition in particular with omega acid inclusions.

Meena Mehta

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