Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 + 40 °C) for a period 6 months were evaluated. samples stable from microbiological point view when up to °C. growth microorganisms was significant after 1-month storage at +40 °C (P < 0.05). dry matter, fat protein contents increased the pH-values decreased during 6-months 0.05) rate affected by temperature used ammonia content, TBARS-value (a marker oxidation stability) free amino acid content significantly due prolonging time elevating corrected stress elongational viscosity with extended higher temperature.