The effect of an altered processing method on the microbiological, sensory and chemical properties of Arishi whey cheese

Abstract

Arishi, a Lebanese traditional cheese produced using the lacto-serum left over during cheese processing, has a very short shelf-life (1-2 days) limiting its market availability and raising safety concerns regarding its consumption. Moreover, in the absence of national standards, there are no control measures that clearly define the chemical properties or microbiological legal limits to ensure both the quality and safety of the final product. In this research paper, we proposed adding an extra pasteurization step, thus modifying the traditional process for Arishi manufacturing to ensure a safer product with a longer shelf-life. As a result, the shelf-life of Arishi cheese was extended for up to 6 days under refrigeration conditions. Sensory evaluation showed no significant differences between the traditionally manufactured and the pasteurized Arishi for overall acceptability, flavor, texture and appearance.