Vol. 8, Issue 5, Part B (2023)

The sensory quality parameters like colour and appearance, body and texture, saltiness, mouth feeling, flavour and overall acceptability of the Pizza cheese (processed) is very important for consumer acceptability, which play a crucial role in the market potential. The sensory characters of the cheese are determined with the help of an instrumental approach and tasting panels, in order to find its acceptability to consumers. The products packaging method and storage temperature helps to enhance the shelf life of the cheese from undesirable microorganisms and allowing metabolic activities of ripening strains. Packaging not only helps to increase the shelf life but also attract the consumers to purchase the dairy products like Pizza Cheese (processed). As compared to aerobic packaging, vaccum packaging helps to increase the shelf life of the Pizza cheese (processed). The sensory scores were decreased as the storage period increases irrespective of packaging and storage temperature.