Background: This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions.
Material and methods: This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm PE film, or in parchment paper and 50 or 100 μm PE film. The evaluation was made on the day of production of the cheese and after 3, 7, 14 and 21 days of cold storage. The tvarogs were subjected to the sensory evaluation, and also the investigation of moisture content, fat content, acidity, pH, hardness and the percentage of whey leakage was carried out.
Result: It was found that among the sensory characteristics the deterioration in odour occurred fi rst in the course of storage, regardless of the packaging method applied. The method of packaging exerted no clear effect on moisture content, fat content and hardness of tvarogs. However, wrapping tvarogs additionally in parchment paper increased whey leakage, but also favourably affected cheese structure and consistency.
Conclusions: Tvarog packed in parchment paper and 100 μm PE film had the most desirable sensory characteristics in the course of storage. The shelf-life of the studied tvarog cheeses was as long as 7 days, regardless of the packaging method used and season of milk production.